Hello lovelies, how could it be otherwise, here is another pumpkin recipe: pumpkin baguette. Yummy, fluffy and the perfect companion for winterly soups, but also for a snack, a sandwich or with delicious hummus. I love baking my own bread and have to admit that I don’t really like purchased bread anymore. If it’s good quality I don’t mind making an exception (for example I like bread from John Baker in Zurich). Unfortunately most of the bread baking is industrialized nowadays and it tastes the same everywhere. I will soon have a great recipe for a delicious whole grain bread for you.
But now back to pumpkin baguette, which you can easily bake yourself. I have a baguette pan at home that I can highly recommend to you, but it also works fine without one. I used pumpkin puree for the dough, which gives the bread its beautiful color, the mild pumpkin flavor and an extra amount of healthy vegetables. You can easily make the pumpkin puree yourself. You can either steam the whole pumpkin in a pot until it becomes soft, or cut it in half and put it in the oven (approx. 20 – 30 minutes at 200°C/392°F). Then just mash it and refrigerate the puree. It stays fresh longer when it’s cooled and you can use it for sweet or savory dishes.
And now here is the recipe for pumpkin baguette:
- 250 ml 1 cup water
- 1 Tbsp maple sirup
- 10 gr 0.35 oz. yeast
- 100 gr ¾ cup rye flour
- 400 gr 3 cups spelt flour
- 250 gr 9 oz. pumpkin puree
- 50 gr 1/3 cup pumpkin seeds
- 1-2 tsp salt
- Mix water, maple sirup and yeast until the yeast has dissolved
- Mix all sorts of flours, the yeast water, pumpkin puree, salt and pumpkin seeds
- Knead into a dough
- Cover the dough and let it rise for 1-2 hours until the size has doubled
- Then place it on a floured work surface
- The dough might still be very soft but it’s supposed to be that way
- Cut into 3 pieces, place on a baguette pan or on a baking tray with baking paper (it’s best to make hollows/boundaries with the baking paper)
- Cover them up again and let them rise for another 20 minutes and in the meantime preheat the oven to 230°C (446°F)
- Coat the baguettes with a little water and pumpkin seeds
- Put the baguettes in the oven and after about 10 minutes place some water on the bottom of the oven to generate steam (only if your oven is suitable for it, but you don’t have to)
- Bake the baguettes for 20-25 minutes
I served this baguette to some of my friends on a nice evening along with a pumpkin soup (you can find the recipe here), autumnal summer rolls, this pumpkin hummus here and roasted chestnuts for dessert. It was such a beautiful and successful evening and our guests were really impressed with this delicious baguette. You can easily prepare it and it tastes best when it’s fresh. But you can also freeze it easily.
Do you also enjoy baking your own bread, bread rolls or baguettes? Would you like to see more recipes of this kind? I regularly bake bread or bread rolls at least once or twice a week and will make sure to write down my recipes more (I mostly just mix the ingredients I still have at home). Ok and now I have to hurry up with the remaining pumpkin recipes, even though I just read that pumpkin season lasts until February – yaaay – :-).
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