Pumpkin Mini Loaves

by Rod
(Dallas, TX)

 

This pumpkin yeast bread is a good alternative to the sweeter pumpkin quick breads, but still maintains traditional pumpkin bread flavors. The dough can be baked as rolls, mini loaves or as a large loaf (bake 45 min.). For a special breakfast treat, prepare slices of this bread as French toast and serve with butter and maple syrup.

 

Pumpkin Mini Loaves

Ingredients: (more listed in Proof)
2 1/3 cups spelt flour
1 3/4 cups bread flour
1 tsp pumpkin pie spice
1/2 tsp nutmeg
>3/4 tsp salt
1/2 cup bread flour for kneading and to coat cookie sheet

Proof: (15 min.)
1 1/2 cups lowfat milk, warmed
1/4 cup maple syrup, warmed
2 1/2 tsp active dry yeast
3 tbsp brown sugar
2/3 cup oat bran
2 tbsp olive oil
1/2 cup pumpkin puree

Directions:

Warm milk and maple syrup in a pan or in the microwave. In a medium bowl, create proof by combining milk, syrup, yeast, brown sugar and oat bran. Stir, then cover and allow to set 15 min. in a warm place.

In a large bowl, combine spelt flour, bread flour, spices and salt. Make a well, cover and set aside.

When proof is ready, stir in olive oil, then pumpkin puree. Pour into prepared flour, stir well, then knead with a large wooden spoon 5 min.. Cover bowl and allow dough to rise in a warm place 30 min..

Lightly oil a large cookie sheet and sprinkle with flour; tap sheet to remove excess flour and set aside. If mini loaf pans will be used instead, spray lightly with cooking spray then wipe off excess spray.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.

Divide dough, kneading into 4-5 round loaves and place evenly on cookie sheet (or in loaf pans). Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place. Remove cover and bake 40-45 min..

Note: The mild flavor of this pumpkin yeast bread with its gentle sweetness and chewy texture allows inclusion of dried fruit, nuts and seeds. Try dried cranberries, raisins, dates, chopped walnuts, pecans and sunflower seeds (add these ingredients at the beginning of the second knead).