- Prep Time: 14h 00 min
- Cook Time: 25-30 minutes
- Serving: Serves 08-10
Sourdough Pumpkin Vienna Loaf
This beautiful loaf has been shared with us by Gabrielle Tobin from Kitch’n Thyme. The bacteria in sourdough along with the natural yeast from the fermentation work hand in hand to predigest the grains. This helps to make the bread more easily digestible. Most of the sourdough that you buy in the supermarket has yeast added, but this has none. Zilch, zero, zip! Just naturally occurring yeast from the culture! Beautiful golden pumpkin sourdough with the crunch of freshly toasted pumpkin seeds and the amazing benefits of a cultured dough.
Recipe Tester Feedback: "This was a beautiful loaf of bread and my kids absolutely loved it. Another nice way to sneak some more vegetables into their diet." - Shannon
No: Dairy / Egg / Nuts
Contains: Gluten
Preparation Time 14-18 hours
Cooking Time 25-30 minutes
Makes 1-2 loaves
Can be frozen
Ingredients
- bakers flour - 200g
- water - 150g
- sourdough culture/starter - 40g
- Dough:
- pumpkin - 400g, puree (approx. 600g fresh uncooked, roughly chopped)
- water - 750g
- bakers flour - 700g, plus extra for dusting
- sea salt - 2 tsp
- pepitas - 100g, toasted
Method
- Add the flour (200g), water (150g) and sourdough culture (40g) to a mixing bowl.
- Cover the bowl with clingfilm. Let it ferment for 8-10 hours.
- If you are using pumpkin puree, add the puree (400g) and skip to Step 5. Otherwise, place pumpkin pieces (600g) into the internal steaming basket. Pour water (500g only) into the bowl and set the internal steaming basket in place. Program 20 minutes / 120C* / Speed 2.
- Once cooked, remove the basket with a spatula, discard the water and transfer the pumpkin to the bowl. Puree Speed 5 / 10 seconds.
- Allow to cool briefly. Add the fermented mixture, flour (700g), water (250g) and salt (2 tsp). Combine Speed 6 / 10 seconds.
- Program 2 minutes / Closed Lid / Kneading Function.
- Add the pumpkin seeds (100g). Program 2 minutes / Closed Lid / Kneading Function.
- Transfer into a large mixing bowl, cover with a lightly oiled piece of clingfilm and leave to prove for 6-8 hours.
- Once proved, use a pastry scraper to push and fold the dough down in the bowl. The dough will be very sticky at this point.
- On a lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf! Cut into 2, and shape each loaf into a vienna shape.
- Place onto sheets of baking paper, pushing the loaves up against each other with baking paper in between.
- Using a sharp knife, slash the loaves, making 3 parallel slashes along the length of the bread. Leave to prove for 2-3 hours.
- Twenty minutes before baking, place a baking tray on the lowest rung of the oven and a pizza stone on the rung above. Preheat the oven to 250C.
- Boil water in the kettle. Once oven is hot, carefully place one prepared loaf onto the pizza stone, leaving the baking paper underneath. Quickly pour boiled water (approx. 150g) onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust.
- Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked.
- Serve warm with loads of butter!
