This Einkorn Pumpkin Stout Sourdough with Seeds is a remake of an old favorite. It’s based on a bread we made in the Artisan Bread Bakers FB group several years ago. The original was made with bread flour, rye, pumpkin puree, and stout.
This updated loaf is made with all-purpose Einkorn flour, rye, pumpkin puree, stout, and toasted pumpkin seeds for added appeal.
I’ve heard it said that beer is liquid bread. That may be, but I’d much rather have a slice of bread. So when my son ended up with an extra bottle of stout, I knew just the bread I wanted to make.
Although I’m usually not a huge fan of beer breads, especially sweet ones, I must say that this loaf has exceptional texture and flavor. My son said it was awesome!
This bread is not sweet; it’s chewy and somewhat nutty due to the Einkorn. The pumpkin seeds provide added crunch and the sourdough gives it great keeping qualities. I’ve been munching on it all week. It pairs well with cheese but also tastes great just spread with butter.
I baked this loaf in a Dutch Oven Combo Baker. It performs well in the cast iron DO; however, you can use any type of Dutch oven.
Adapted from Stout Rye and Pumpkin Sourdough
Equipment needed:
- Mixing bowls – large and medium
- Danish dough whisk or large wooden spoon
- Plastic dough scraper or spatula for scraping down the bowl
- Bench knife for scraping counter and lifting dough
- Lined round proofing basket or bowl lined with a kitchen towel
- Bread scoring lame or knife
- Dutch Oven Combo Baker or other Dutch Oven
- Cooling rack
Einkorn Pumpkin Stout Sourdough with Seeds
- Yield: 1 Large Loaf 1x
Description
This Einkorn Pumpkin Stout Sourdough with Seeds, a remake of an old favorite, is made with Einkorn flour, a rye levain, stout, pumpkin puree and toasted pumpkin seeds.
Ingredients
Levain:
- 150 grams rye flour
- 150 grams stout, room temperature
- 45g starter (100% hydration)
Final Dough
- All of the levain
- 600 grams all-purpose einkorn flour, divided
- 210 grams stout
- 145 grams water
- 50 grams pumpkin puree
- 10 grams sea salt
- 75 grams roasted pumpkin seeds
Instructions
Day 1 (Morning): Feed sourdough starter
- The morning of the day before you plan to make this loaf, feed your sourdough starter so that it is active and ready to go.
Day 1 (Evening): Prepare the levain
- Prepare your levain the evening before you plan to make the dough.
- Place the sourdough starter in a medium bowl and pour the stout over it. Stir to break up the starter. Add in the rye flour and mix the ingredients together until the flour is completely hydrated. Cover the bowl with plastic wrap, and let it ferment at room temperature overnight (8-12 hours, depending on your starter). The mixture will not double, but become fluffy and airy.
Day 2: Prepare the Final Dough
- Combine wet ingredients, break up the sourdough.
- Mix in 500 grams flour, using wooden spoon or Danish dough whisk, then your hands to make a sticky dough, adding additional flour as necessary – up to 100 grams.
- Cover the dough and let it autolyse (rest) for 30 – 60 min. Allowing the dough to rest before adding the salt, helps the gluten begin to develop and keeps the dough from getting tough.
- After the autolyse, add the salt, and mix until fully incorporated. Add a few drops of water to helps dissolve the salt, if necessary.
- Turn the dough out into greased bowl. Perform a series of stretch/folds, then cover tightly with plastic wrap.
- Wait 30 minutes. Add roasted pumpkin seeds and fold and turn to fully incorporate..
- Repeat stretch/folds every 30 min for the first two hours. After the first two hours, bulk ferment on the counter for an additional 1 -2 hours.
- Turn the dough out onto the counter or wooden board, cover and bench rest for 10 min. Prepare a round banneton or linen-lined basket or bowl by dusting with brown or white rice flour. Shape dough into boule, and place in your banneton.
- If you place the dough seam side down, when it is turned out into the Dutch oven, the seam should open up naturally in the oven without having to slash the dough. If you prefer to score the dough before baking, place the boule seam side up in the basket.
- Place dough in a plastic bag or cover tightly with plastic wrap and cold ferment in the fridge (12 – 24 hours).
Day 3: Bake the Loaf
- Preheat the oven to 500F (260C) for at least 40 minutes with a cast iron Dutch Oven on the middle rack. You’ll bake the dough directly from the fridge so don’t remove the proofing basket until you are ready to flip the loaf into the pot.
- Carefully turn the dough out into a combo cooker or Dutch oven, slash (if your seam is down), cover and put in the oven.
- Reduce temperature to 475F (245C) and bake covered for 25 minutes. After 25 minutes, carefully remove lid, reduce oven temp to 450F (232C), and continue baking for an additional 25 minutes, or until crust turns a dark chestnut brown. Don’t be afraid to bake strong for a dark flavorful crust.
- Cool on wire rack 90 minutes before slicing.
Notes
When using regular bread flour instead of AP Einkorn flour, reduce the amount of flour used.
- Category: Sourdough Beer Bread
- Cuisine: Bread
Happy Baking!
Cathy
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