PUMPKIN SEED NO-KNEAD EASY BREAD 12-18 HOUR RECIPE
This is my own variation of the no-knead breads found in any google search, with the directions I have developed over several months of making the bread. I have varied flours and additions, but the basic techniques are the same. It will be a wetter dough than seems good, but that is part of the slow rising technique. Do note: I have not made this bread in the summer yet, so have no idea how speedily it will develop when the temperatures are significantly warmer, nor how much additional fermentation it will give to the finished product.
Provided by Karyl Lee
Categories Yeast Breads
Time 1h15m
Yield 16 slices
Number Of Ingredients 9
Steps:
- Measure your flour using the same measure you use for liquids, rather than a dry measure. The flour can be loosely spooned or poured into the measure but don't pack it.
- Place flour into bowl, add salt and yeast, and stir lightly.
- Put honey into liquid measure, add water and stir to dissolve.
- Add pumpkin seeds and oat bran (use dry measure for these).
- Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so. Add flour only if you can't avoid it. (You may oil your hands to make mixing the dough easier if you like using your hands to mix).
- Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth. Take note of the time.
- 6 hours later, check your dough and see if you can discern bubbles at the surface. There should be some development, but probably not much.
- Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep. If not you may wait longer, perhaps as long as another 6 hours. This is the hard part, because it's up to you and the bread. You can choose to go ahead but the dough will be less developed.
- When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round. Let rest 15 minutes.
- Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan. Let rise for two or more hours, until it has appreciably filled the pan or risen significantly. You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
- Bake at 425°F for half an hour, lower temp to 375° and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
- Cool completely before slicing if you can wait long enough for that!
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chioma patience
[email protected]This pumpkin seed bread is my go-to holiday gift. I make a batch and divide it among my friends and family. It's always a welcome treat during the festive season.
Razeul Korim
[email protected]This no-knead method is a lifesaver! I can easily mix the dough in the evening and let it rise overnight. By morning, it's ready to bake and I have fresh, homemade bread without any extra effort.
Jolok Pal
[email protected]I love that this bread has a slightly savory flavor profile due to the pumpkin seeds and spices. It's a nice change from traditional sweet pumpkin bread.
Chris Chastain
[email protected]As someone with dietary restrictions, I appreciate that this recipe can be easily adapted to accommodate different needs. I used gluten-free flour and dairy-free milk, and it turned out just as delicious.
Pavi Pavitharan
[email protected]The warm spices and pumpkin flavor in this bread perfectly capture the essence of autumn. It's the perfect comfort food for a cozy fall day.
Op Riyon
[email protected]My kids love this pumpkin seed bread as an after-school snack or packed in their lunchboxes. It's a healthier alternative to store-bought treats and they always enjoy it.
ameh adaji
[email protected]This bread is a must-have on my Thanksgiving table every year. The pumpkin and spice flavors are the epitome of fall and always get rave reviews from my guests. I love that it's a no-knead recipe, making it easy to prepare amidst all the other holida
puskal Kunwar
[email protected]I served this pumpkin seed bread at my recent dinner party and it was a huge hit! Everyone raved about its moist texture and delicious flavor. It was the perfect accompaniment to our fall-themed menu.
Sabina Syangboo
[email protected]I'm a complete beginner in the kitchen, but this recipe was so easy to follow. I was thrilled with the results - the bread turned out beautifully and tasted delicious. Thank you for sharing such a beginner-friendly recipe!
Hasan Hafiz
[email protected]I love that this recipe uses whole wheat flour and pumpkin puree, which make it a healthier option compared to traditional bread. The pumpkin seeds also add a boost of nutrients. Overall, this bread is a delicious and nutritious choice.
Cayden Stevens
[email protected]I've tried many pumpkin seed bread recipes over the years, but this one is by far the best. The combination of pumpkin puree, pumpkin seeds, and spices is divine. The texture was also perfect, with a crisp crust and a soft, moist interior. Highly rec
Rohan Gole
[email protected]As a busy mom, I appreciate recipes that are simple and don't require a lot of time. This no-knead pumpkin seed bread was perfect! It came out great and my kids loved it. Thanks for sharing!
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[email protected]I'm always looking for new and easy bread recipes, and this one definitely fits the bill. The pumpkin seeds added a nice crunch and the overall flavor was perfect. Will definitely make it again!
Uzain Ul hassan shah
[email protected]This pumpkin seed bread turned out so moist and flavorful! I was skeptical about the no-knead method, but it was incredibly easy and the results were amazing. My family loved it!