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Rustic One-Bowl Pumpkin Sourdough Bread Recipe Easy Homemade Pumpkin Bread with Seeds and Rosemary

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A simple, rustic one-bowl pumpkin sourdough bread with seeds and rosemary that combines autumn flavors with a satisfying crunch and a crispy crust. Perfect for cozy gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 100g (½ cup) active sourdough starter
  • 400g (3 ¼ cups) all-purpose flour
  • 180g (¾ cup) pumpkin puree, unsweetened (fresh or canned)
  • 250ml (1 cup) warm water
  • 10g (2 teaspoons) sea salt
  • 60g (¼ cup combined) mixed seeds (pumpkin, sunflower, sesame)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons olive oil
  • Optional: flaky sea salt for sprinkling

Instructions

  1. In a large bowl, combine 100g (½ cup) active sourdough starter with 180g (¾ cup) pumpkin puree and 250ml (1 cup) warm water. Stir gently until smooth and well combined, about 3 minutes.
  2. Sprinkle in 400g (3 ¼ cups) all-purpose flour and 10g (2 teaspoons) sea salt. Mix until just combined and no dry flour remains, about 5 minutes. Do not overwork the dough.
  3. Cover the bowl with a clean towel or plastic wrap. Let the dough rest at room temperature (around 70°F/21°C) for 2 to 3 hours, folding the dough once every 45 minutes by lifting and folding edges over the center 3 or 4 times.
  4. Lightly flour your work surface and gently tip the dough out. Shape it into a round boule by folding the edges underneath and creating surface tension on top. Let it rest uncovered for 15 minutes.
  5. Transfer the dough to a floured banneton basket or a bowl lined with a floured tea towel, seam side up. Cover and let proof for 45 minutes to 1 hour until slightly puffy but not overproofed.
  6. About 30 minutes before baking, place your Dutch oven with the lid inside and preheat oven to 450°F (230°C).
  7. Carefully remove the hot Dutch oven. Turn the dough out seam side down onto parchment paper. Brush the top lightly with olive oil, sprinkle mixed seeds and chopped rosemary evenly, and add a pinch of flaky sea salt if desired.
  8. Lift the dough with the parchment paper into the Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
  9. Transfer the bread to a wire rack and let it cool completely before slicing, about 1 hour.

Notes

If dough feels too sticky, lightly oil your hands instead of adding more flour to keep bread moist. Maintain a lively sourdough starter for best results. Folding during bulk fermentation builds gluten strength without kneading. Baking in a covered Dutch oven traps steam for a shiny, crackly crust. Avoid overproofing to prevent a flat loaf. Dough can be refrigerated after shaping for final proof overnight; bring to room temperature before baking.

Nutrition

Keywords: pumpkin bread, sourdough bread, one-bowl bread, rosemary bread, seed topping, autumn bread, homemade bread, rustic bread

Find it online: https://recipebelle.com/rustic-one-bowl-pumpkin-sourdough-bread-recipe-easy-homemade-pumpkin-bread-with-seeds-and-rosemary/