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.
Sofia says
This loaf looks so hearty and delicious! Maybe it’s the ‘8 months into making a baby’ thing but those sandwiches are making me really hungry (10 minutes after a totally carbalicious breakfast).
Kris Osborne says
Hahaha I remember those days of being non-stop hungry. Wait until you’re breastfeeding, though. That hunger is unparalleled!!
Nissrine says
Yes!!! BF hunger is insane. I’m 20 months in and still hungry all the time.
Kris Osborne says
I thought it would even out by now, but it’s still pretty steady. Can’t complain, though. I love eating. :)
Madeline Hall says
These photos are gorgeous! We eat sandwiches every week here and I would love to make our own sandwich bread someday. This version sounds perfect for fall.
Kris Osborne says
Oh, it’s sooo easy!! You should definitely give it a try. Thanks for stopping by, Madeline! :)
Jessie Snyder says
This is so creative, I’m totally bookmarking to try this loaf soon ;) thank you for sharing Kris! I also love Amy’s book too. Happy fall baking and pumpkin party-ing! xo
Kris Osborne says
Ooh, I’m so glad you like it, Jesse!! Happy pumpkin partying to you, too (albeit a bit late)!! xo
Nissrine says
Looks amazing!
Kelsey @ Appeasing a Food Geek says
This sandwich bread looks like perfection! Those photos are beyond gorgeous. Happy #virtualpumpkinparty! xoxo
Kris Osborne says
Thanks so much, Kelsey!! Happy #virtualpumpkinparty to you, too. :) :) :)
Jana says
I’m confused, I see water in the ingredient list twice. What is the second cup of water for? So far I have mixed the 1 1/4 cup of warm water in and left the dough overnight. Hope I’ve done it correctly!
Kris Osborne says
Oops! My bad, Jana. You’re on the right track. The second cup of water was a mistake. I’ve updated the recipe to reflect this. Hope you love it.
Sara @ Cake Over Steak says
This bread looks like perfection!! Thanks so much for joining in on the pumpkin fun.
Kris Osborne says
Thanks for letting us tag along! It was fun. :)
D.W. says
This bread sounds amazingly delicious and just what I’ve been searching for! I am hosting a winter tea party at the end of the month and was searching for a new twist to the classic cucumber sandwich. Needlessly to say your beauty pictures have inspired me to miniturize you sandwhich. May I ask what you used, in addition to english cucumbers, as the filling?
D.W. says
(After rereading my previous post I was immediately embarrassed and ashamed. I would like to apologise both for my assuming nature and poor grammar. I am so sorry! This is the edited post that I should have posted in the first place.)
This bread sounds amazingly delicious and just what I’ve been searching for! I am hosting a winter tea party at the end of the month and was searching for a new twist to the classic cucumber sandwich. Needlessly to say your beautyful pictures have inspired me to miniturize your sandwhich, if that’s okay? If it is may I ask what you used, in addition to english cucumbers, as the filling?
Kris Osborne says
Oh gosh, no need to worry. I’m glad that the bread recipe is inspiring to you. This would be perfect for a winter tea party. If I remember correctly, the sandwich included seasoned ricotta cheese, cucumber, avocado, and arugula sprouts. I highly recommend ricotta with a drizzle of good honey, too.
Lauren Grant | Zestful Kitchen says
This bread looks amazing!
Kris Osborne says
Thanks, Lauren! It’s also so easy to make. :) Win, win.