Whole Wheat Sourdough Pumpkin Bread | Recipe Cart
Whole wheat and pumpkin sourdough bread with dried cranberries and pepitas easily formed into a festive pumpkin shaped loaf! Perfect for breakfast or alongside
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Cooking tools:
- Bench scraper
- Dutch oven
- Bread basket
- Cotton cloth
- Cooling rack
- Butcher's twine
- Tongs
- Parchment paper
- Plastic wrap
- Kitchen towel
- Mixing bowl
- Fork
- Cutting board
- Plate
- Chef's knife
- Oven
Ingredients
- 100g (1/2 cup) starter fed and bubbly
- 295g (1 1/4 cup) warm water 80-90°F
- 7g (1 teaspoon) salt
- 130g (1/2 cup) pumpkin purée
- 250g (2 cups + 1 tablespoon) bread flour
- 250g (2 cups + 1 tablespoon) whole wheat flour
- 70g (1/2 cup) dried cranberries
- 35g (1/4 cup) raw pepitas/pumpkin seeds
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