November marked the resumption of the monthly Bread Baking Day, created by Zorra. Challenge #24 is hosted by El Aroma de Idania.
This challenge gave me the opportunity to bake another bread from the ABin5 cookbook by Zoe Francois and Jeff Hertzberg.
I chose the Oatmeal Pumpkin Bread so I could use both a variety of grains as well as some leftover pumpkin puree.
Using one third of the dough, I made a loaf. While it didn't rise very high, it was very moist and especially delicious toasted.
The second third of dough was made into dinner rolls. These rose just fine and, again, were delicious split and toasted.
The remaining third of dough is still in the fridge. It will either become rolls (again) or a small boule.
Anyway you bake this bread, it is tasty and healthy.
Look for all the other entries in the coming days.
Oatmeal Pumpkin Bread
(Makes 3 1 1/2-pound loaves)
1 cup pumpkin puree
2 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 tablespoon salt
5 tablespoons unsalted butter, melted
1/3 cup honey
1/2 cup old-fashioned oats
3/4 cup whole wheat flour
3/4 cup rye flour
4 cups unbleached all-purpose flour
Mix yeast and salt with the water, melted butter, and honey in a 5-quart bowl or lidded food container.
Mix in the oatmeal, pumpkin, and flours without kneading.
Cover loosely and allow to rest at room temperature until the dough rises and collapses, about 2 hours.
Refrigerate, loosely covered, and use over the next 9 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 1/2-pound piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn each time.
Shape the dough into either a loaf, rolls, or boule, or any other shape you desire.
Place on prepared surface or in a lightly greased pan. Allow to rest and rise for about 2 hours, depending on the temperature conditions.
Twenty minutes before baking time, preheat the oven to 350 degrees F. Bake in the center of the oven for 30 to 50 minutes, depending on the size of the loaves or rolls. Bake until the crust is browned and firm.
Cool before slicing or eating.
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Ahhh - more pumpkin! I can never get enough. The only ingredient missing for me right now is rye flour. I tried making rye bread for David but he didn't like it. So I think I tossed the flour. Oh well.
Very tasty! I have good luck with their breads - I just need to let them rise a little longer here.
That bread looks fantastic!!!
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