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.
Recipe
Pumpkin Millet Sandwich Bread
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 2 Mixing bowl
- Whisk
- Plastic wrap or bees wax wrap
- Loaf pan
- Spatula
Ingredients
- 2½ cups whole grain spelt flour
- ½ cup cornmeal
- ½ teaspoon instant yeast
- 1½ teaspoons kosher salt
- 1¼ cups warm water
- ½ cup pumpkin puree
- 2 cups cooked, cooled millet
- 1 cup water
- 2 tablespoons pumpkin seeds, for topping the bread, optional
- Olive oil, for oiling the loaf pan
Instructions
- 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 or bees wax 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 (180°C). 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.
Nutrition
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.
Joanne says
This bread is hearty indeed! When I added the millet to the dough, it was the consistency of batter. You photo looks like you were able to ‘knead’ in the millet to your dough. What is the ideal consistency before adding it to the loaf pan for the second proofing? Mine was like pouring out a cake batter. I even added 1 more cup of spelt flour when incorporating the millet. Is the long baking time to ensure that the moisture bakes out?
Kris Osborne says
Hi Joanne, Thanks for your comment and I’m sorry that you’re having trouble with the recipe. To answer your question, the dough should be loose-ish, but still snug enough “pull” the millet into it. It definitely should not be drippy or batter-like when you add in the millet. A couple of thoughts: Did you use pumpkin pie puree from a can or was it homemade? If homemade, the moisture content could be higher. I tested it probably 5 or 6 times. And after the first couple of times of weighing and measuring by volume, I only weighed the ingredients. Did you weigh your ingredients, by chance? I never encountered this problem. Did the loaf turn out in the end?
Joanne says
Thanks for your response! Yes, I do use homemade butternut puree, so the water content is higher. I did not weigh my ingredients. Thanks for the tips! I will have to reduce the liquid to compensate for the puree and see if that makes a difference.