Pumpkin Sourdough Bread // Vegan // Breaking Chegan

Make Bread at Home From Scratch - Pumpkin Sourdough Bread Recipe - Vegan Bread Recipe. Full Recipe Below. Thanks for Watching! Pumpkin Sourdough Bread Prep Time: 30 Minutes (Hands On), 4 Hours (Proofing Time) Cook Time: 25 Minutes Yield: 1 Loaf 1 tbsp (10g) Dry Yeast 1/3 cup (80ml) Warm Water 1/2 cup (120g) Pumpkin Puree 3 tbsp (45g) Brown Sugar 1 tsp (3g) Cinnamon 1 tsp (5g) Salt 1 cup (270g) Sourdough Starter 2 cups (280g) Bread Flour Large Oats (Garnish - Optional) Cranberries (Garnish - Optional) In a small bowl, add yeast and warm water. Whisk to combine. In a medium bowl, add pumpkin puree, brown sugar, cinnamon and salt. Stir to combine. Add the yeast mixture and the sourdough starter to the pumpkin mixture. Stir to combine. To the bowl of a stand mixture, fitted with the hook attachment, add wet ingredient and flour. Start mixing on low, then slowly increase the speed. Continue mixing on high speed for 10 minutes. All of the dough will be pulled from the sides and a smooth dough will be formed. Remove the dough from the mixer and place in an oiled bowl. Cover and let sit at room temperature for 1-2 hours or until it has doubled in size. Once the dough has doubled in size, transfer to a lightly floured work surface. Start to fold the dough into itself. Continue until the dough starts to form a firm ball. Shape into a loaf and place on a parchment lined baking sheet. Cover and let sit at room temperature for 1-2 hours or until the loaf has doubled in size. If adding garnish, brush the proofed loaf with almond milk, then sprinkle with large oats and cranberries. Cut the top of loaf with a sharp knife. Bake at 350F for 20-25 minutes. When you tap the top of the loaf with your finger and it is hard with no give, this is an indicator that is is fully cooked. Remove from oven and let cool for 10-15 minutes before cutting. Music:   / forever   Instagram:   / breakingchegan