KAMUT Sourdough Pumpkin Pull-Apart Bread

This Wild Sourdough Pumpkin Pull-Apart Bread, made with KAMUT white and sprouted wheat flour, is laced with Fall flavors and filled with a gooey cinnamon and brown sugar paste.

Wild Pull Apart Bread is the monthly challenge for the Bread Baking Babes.  Elizabeth of blog from OUR kitchen challenged us to make a savory or sweet sourdough pull apart bread with the filling of our choice.

A few years ago, I made a savory garlic and herb sourdough pull apart bread, so for this challenge, I decided to go with a sweet version. And because it’s finally Autumn, my favorite season, it only seemed fitting to incorporate the flavors of Fall.

I didn’t stop there though.  Instead of making this bread with regular all-purpose flour, I chose KAMUT because I love the buttery texture of dough made with KAMUT, especially enriched dough.

I used mostly white KAMUT flour; however, with all of the buttery and sugary goodness, I thought it needed some fiber so I also included some sprouted KAMUT flour and ground flax seed for good measure.

The result is a delicious Fall treat.

Inspired and adapted from the following breads:

• The Wood and Spoon Pumpkin Pull Apart Bread
• Unicorns in the Kitchen Pumpkin Pull Apart Bread

KAMUT Sourdough Pumpkin Pull-Apart Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Bread Experience
• Total Time: 0 hours
• Yield: 1 Loaf 1x

Print Recipe

Pin Recipe

Description

This Wild Sourdough Pumpkin Pull-Apart Bread, made with KAMUT white and sprouted wheat flours, is laced with Fall flavors and filled with a gooey cinnamon and brown sugar paste.

---

Ingredients

Units USM Scale 1x2x3x

Dough:

• 140 grams (1/2 cup) milk (I used almond milk)
• 4 Tbsp (1/4 cup) butter, unsalted
• 55 grams (1/4 cup) brown sugar, packed
• 300 grams white KAMUT flour
• 50 grams sprouted KAMUT flour
• 5 grams ground flax seed meal
• 2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 50 grams sourdough starter (100% hydration, recently fed)
• 65 grams (3/4 cup) canned pumpkin puree

Filling:

• 55 grams brown sugar, more if desired
• 55 grams brown sugar, more if desired
• 1/4 – 1/2 cup butter, softened
• 2 tsp cinnamon, more if desired
• 1/2 tsp nutmeg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine milk, butter, and sugar in a small to medium sauce pan and heat on medium-high until the butter has melted. Allow the mixture to cool.
2. In a large bowl, whisk together the flours, flax seed meal, pumpkin pie spice and salt.
3. Once the milk/sugar/butter mixture has cooled, stir in the pumpkin puree and sourdough and mix to combine using a wooden spoon or Danish dough whisk. Pour the wet ingredients over the dry ingredients and mix thoroughly.
4. Cover and let the dough autolyse (rest) for 20 minutes before adding any extra flour, if necessary. (I didn’t need to add any additional flour because KAMUT is more absorbent than regular all-purpose flour; however, if you use regular AP flour, you may need to add a little more flour due to the extra hydration from the pumpkin puree.)
5. Cover the bowl and let the dough proof for 2-3 hours. It should double in size during this time.
6. Grease a 9×5-inch loaf pan or line with parchment paper. (I recommend lining with parchment paper to catch the yummy filling that oozes out while baking. It makes a nice treat for the baker.)
7. On a well-floured surface, roll the dough out into a 12”x 20” rectangle. Use a whisk or fork to combine the butter, sugars, cinnamon and nutmeg into a creamy paste. Spread the paste over the entire sheet of dough. (I left a margin around the edges of the dough, but it didn’t need it).
8. Using a sharp knife or bench knife, cut the dough into 6- 12” long strips. Make two stacks of dough (with 3 strips in each stack) and cut each stack into three equal pieces. You should end up with 18 equal-sized rectangles of dough. Layer the dough pieces in the pan, being careful not to squish the dough pieces together too much. Cover the pan with plastic wrap or Bees wrap and allow to rise a second time, about 1-2 hours.
9. Preheat the oven to 350 degrees.
10. When the dough has doubled in size, (it may not reach the top of the pan), place in preheated oven and bake for 30-35 minutes. (You may want to tent the loaf with aluminum foil if the brown sugar starts to burn before the loaf is finished baking).
11. Allow the loaf to cool on a cooling rack before serving.

• Cook Time: 30-35 min
• Category: Pull Apart Bread
• Method: Sourdough

I was a bit late to the party this month, but you can still bake this bread.

For inspiration, take a look at the breads the Babes made:

• blog from OUR kitchen – Elizabeth
• A Messy Kitchen – Kelly
• Judy’s Gross Eats – Judy
• Bread Experience – Cathy
• Feeding My Enthusiasms – Pat
• My Kitchen in Half Cups – Tanna
• Thyme for Cooking – Katie

Remember, new recipes are posted every month on the 16th.  Check the Bread Baking Babes Facebook group to see the participants’ baking results during that time.

Happy Baking!

Cathy