We’re posting a little early this week because it’s Virtual Pumpkin Party Day and we wanted to get in on the fun. Not to mention, there are also a lot of other delectable pumpkin-inspired baking recipes in the mix. And seeing as you love baking as much as we do, we really didn’t want you to miss out. If you have a few minutes, head on over and check them out! But first, this Pumpkin Millet Sandwich Bread needs a little bit of your attention.
Bread-making may seem like a daunting task, but I can assure you that this loaf is about as easy as they come. If you’ve never made bread before, this is a great recipe to start with; it’s straightforward, fits neatly into the no-knead category, and yields a hearty, whole grain loaf that still manages to be perfectly moist on the inside. (Sorry if you hate that word!) If you’re a seasoned bread-baker, then perhaps you’ll appreciate this different take on your weekly loaf. It may not be light and airy like a classic sourdough, but it’s also not dense like you might expect with a whole-grain loaf. Rather, it sits perfectly in the middle with a satisfying chew to the crumb.
This bread might be one might be one of my favourites when it comes to level of ease, even if it isn’t the prettiest loaf to look at. What’s more, the pumpkin flavour is very subtle, making it perfect for for snacking on with butter, nut butter, or jam, or topping with your favourite meat/veggies/cheese to create the perfect sandwich. I recommend slathering it with ricotta cheese, a drizzle of honey, and a sprinkling of sea salt when it’s still warm from the oven. Glorious! Happy baking, friends! xo
If you make this loaf, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 2½ cups (330 g) whole grain spelt flour
- ½ (90 g) cup cornmeal
- ½ teaspoon instant yeast
- 1½ tsp kosher salt
- 1¼ cups (295 ml) warm water
- ½ cup (85g) pumpkin puree (not pumpkin pie filling)
- 2 cups cooked, cooled millet
- 1 cup water
- 2 tbsp pumpkin seeds for topping the bread, optional
- Olive oil for oiling the loaf pan
- In a large bowl combine the flour, cornmeal, yeast, and salt. In a smaller bowl, whisk together the water and pumpkin. Pour wet mixture into dry mixture and stir until combined. Cover the bowl with plastic wrap and let sit at room temperature for 12 hours or overnight. Batter will have puffed up and formed some bubbles.
- Brush a loaf pan with the olive oil and set aside. Using your hands (they’re the best tools for the job), mix the millet into the bread dough until well-dispersed. Place the dough into the pan and use your finger to evenly distribute it. Sprinkle with pumpkin seeds, if using. Lightly press them in, then cover with plastic wrap again. Set aside in a draft-free place to rise for one hour.
- Preheat oven to 350°F. Bake bread for 1 hour 15 minutes, or until a darker crust forms and the bread sounds hollow when tapped. Remove bread from pan and allow to cool for half an hour before slicing. If the bread is a bit difficult to get out, slide a knife around the edges and use a spatula to lift it out from the bottom.
This recipe was inspired by the spelt and brown rice loaf from Amy Chaplin’s book, At Home in the Whole Foods Kitchen–one of my favourites.