Pumpkin Bread with Dried Cranberries and Sunflower Seeds
A rustic yeast loaf with beautiful fall colours and flavours
Ingredients
- 7 cups all purpose or bread flour bread flour has a slightly higher gluten content
- 1 tsp salt
- ¾ cup dried cranberries, roughly chopped or more, up to 1 cup
- ⅓ cup sunflower seeds
- 1 cup canned pumpkin puree
- 1½ cups warm water
- 4 tsp active dry yeast
- 1 Tbsp extra virgin olive oil
Instructions
- Add flour and salt to large bowl of a stand mixer fitted with a dough hook.
- Roughly chop dried cranberries and add to flour mixture. Stir to combine.
- Add dried yeast to warm water and allow to proof for about 5 minutes or until starting to foam on top.
- Add to flour mixture along with pumpkin puree and sunflower seeds.
- Knead on speed 2 for about 5 minutes or until dough is well blended and forming into a smooth shiny ball.
- Drizzle with olive oil, roll dough around until well covered. Cover bowl with plastic wrap and kitchen towel. Place in warm draft free place to rise for about 2 hours until dough has doubled in size.
- Punch down and form into 2 or 3 balls. Place on parchment covered inverted baking sheet with space between for rising. Cover gently with oiled plastic wrap and allow to rise until almost doubled in size, 1-2 hours.
- Preheat oven to 425°. Carefully remove plastic wrap and slice a few slits in the top of each loaf. Place baking sheet on lower rack of oven and reduce heat to 400°.
- Bake 25-35 minutes depending on size of loaves until well browned.
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