Print

Wholesome Pumpkin Sourdough Sandwich Bread Recipe with Sunflower Seeds Made Easy

pumpkin sourdough sandwich bread - featured image
Print Recipe

This wholesome pumpkin sourdough sandwich bread combines rustic sourdough charm with subtle pumpkin sweetness and a crunchy sunflower seed crust, perfect for sandwiches with a tender yet sturdy crumb.

Ingredients

Scale
  • 100g active sourdough starter (about 3.5 oz)
  • 400g all-purpose flour (about 3 1/4 cups)
  • 150g pumpkin puree (about 2/3 cup)
  • 200 ml lukewarm water + 2 tbsp (about 7 1/4 fl oz)
  • 10g salt (about 1 3/4 tsp)
  • 60g toasted sunflower seeds (about 1/3 cup)
  • 15 ml olive oil (1 tbsp), optional

Instructions

  1. Feed and prepare your starter about 4-6 hours before mixing to ensure it is active and bubbly.
  2. In a mixing bowl, combine 400g all-purpose flour and 150g pumpkin puree. Add 200 ml lukewarm water and 100g active sourdough starter. Mix until no dry flour remains; dough will be sticky and soft.
  3. Cover the bowl and let the dough autolyse for 30 minutes to hydrate the flour and start gluten development.
  4. Add 10g salt and 1 tbsp olive oil (if using) to the dough. Mix well by folding the dough over itself several times until incorporated.
  5. Perform bulk fermentation with stretch and folds every 30 minutes for the first 2 hours (3-4 hours total fermentation). After the last fold, let the dough rest undisturbed until it has risen noticeably but not doubled.
  6. Lightly flour your work surface and shape the dough into a tight loaf by folding edges underneath. Sprinkle toasted sunflower seeds on a clean surface and roll the loaf gently to press seeds into the crust.
  7. Place the shaped dough seam-side up in a well-floured banneton or proofing basket. Cover and proof at room temperature for 2 hours until slightly puffy.
  8. Preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside for 45 minutes.
  9. Carefully transfer the dough seam-side down to the hot Dutch oven. Score the top with a sharp blade. Cover and bake for 20 minutes, then remove the lid and bake for another 20 minutes until crust is deep golden and seeds are toasted.
  10. Transfer bread to a cooling rack and cool completely for at least 1 hour before slicing to avoid gummy texture.

Notes

If dough feels too wet, add a tablespoon of flour during mixing. Toast sunflower seeds lightly before pressing onto crust for best flavor. Use a sharp blade to score deeply for proper expansion. Cool bread completely before slicing to avoid gummy texture. Optional: sprinkle flaky sea salt on seeds before baking for extra flavor.

Nutrition

Keywords: pumpkin sourdough bread, sunflower seed bread, sandwich bread, homemade sourdough, pumpkin bread, rustic bread, easy sourdough recipe

Find it online: https://tablemira.com/wholesome-pumpkin-sourdough-sandwich-bread-recipe-with-sunflower-seeds-made-easy/