Post by Loupy on Oct 31, 2013 15:00:59 GMT -7
Sourdough Pumpkin Bread/Muffins
Best made the day before.
From: Erin @ gnowfglins.com/
Makes 1 standard size loaf or 16 to 18 muffins.
Ingredients:
2 cups whole grain flour of choice, more as needed
1 cup pureed pumpkin
1/4 cup sourdough starter
1/4 cup milk of choice or fermented dairy
1/2 cup butter or coconut oil
2/3 cup rapadura, sucanat, coconut sugar*
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon sea salt, scant
1/2 teaspoon baking soda
1/2 teaspoon baking powder
optional add-ins: dried cranberries, crispy nuts, unsweetened coconut, carob/chocolate chips, 1/3 cup cocoa powder
*Add sweetener to taste. 2/3 cup makes an only slightly sweet loaf.
Instructions:
Combine flour, pumpkin, sourdough starter, and milk in a medium sized bowl.
The dough will be thick.
Cover with a towel and a plate and allow to sit at room temperature for 6 to 8 hours (or overnight for a morning bake).
When the souring time is complete, preheat oven to 325 degrees Fahrenheit and grease the bottom of your baking vessel of choice.
In a small bowl combine melted butter, sucanat, eggs, spices and sea salt.
Mix well.
Pour on top of your soured dough and thoroughly combine.
I like using my hands for this task. I feel it keeps the batter from becoming overly mixed and gives me a chance to break up any thicker portions of dough with my fingers.
Sprinkle baking soda and baking powder onto the dough.
Stir to incorporate.
Add any optional ingredients you desire.
Pour the batter into your greased loaf pan or muffin cups.
Bake loaves for about 70 minutes, but check after 55 minutes to see how things are coming along and to cover if needed.
Adding fresh fruit may increase your baking time.
Bake muffins for 20 to 25 minutes.
Bake both the bread and muffins until a toothpick comes out clean.
Allow to rest for 15 minutes before tipping out onto a cooling rack.
Once completely cool store in a covered container on the counter, in the refrigerator, or in the freezer.
Delicious on its own or served with butter, homemade jam, or my favorite, a slice of cheese!
Enjoy!
Copyright © 2013 GNOWFGLINS. All Rights Reserved
Best made the day before.
From: Erin @ gnowfglins.com/
Makes 1 standard size loaf or 16 to 18 muffins.
Ingredients:
2 cups whole grain flour of choice, more as needed
1 cup pureed pumpkin
1/4 cup sourdough starter
1/4 cup milk of choice or fermented dairy
1/2 cup butter or coconut oil
2/3 cup rapadura, sucanat, coconut sugar*
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon sea salt, scant
1/2 teaspoon baking soda
1/2 teaspoon baking powder
optional add-ins: dried cranberries, crispy nuts, unsweetened coconut, carob/chocolate chips, 1/3 cup cocoa powder
*Add sweetener to taste. 2/3 cup makes an only slightly sweet loaf.
Instructions:
Combine flour, pumpkin, sourdough starter, and milk in a medium sized bowl.
The dough will be thick.
Cover with a towel and a plate and allow to sit at room temperature for 6 to 8 hours (or overnight for a morning bake).
When the souring time is complete, preheat oven to 325 degrees Fahrenheit and grease the bottom of your baking vessel of choice.
In a small bowl combine melted butter, sucanat, eggs, spices and sea salt.
Mix well.
Pour on top of your soured dough and thoroughly combine.
I like using my hands for this task. I feel it keeps the batter from becoming overly mixed and gives me a chance to break up any thicker portions of dough with my fingers.
Sprinkle baking soda and baking powder onto the dough.
Stir to incorporate.
Add any optional ingredients you desire.
Pour the batter into your greased loaf pan or muffin cups.
Bake loaves for about 70 minutes, but check after 55 minutes to see how things are coming along and to cover if needed.
Adding fresh fruit may increase your baking time.
Bake muffins for 20 to 25 minutes.
Bake both the bread and muffins until a toothpick comes out clean.
Allow to rest for 15 minutes before tipping out onto a cooling rack.
Once completely cool store in a covered container on the counter, in the refrigerator, or in the freezer.
Delicious on its own or served with butter, homemade jam, or my favorite, a slice of cheese!
Enjoy!
Copyright © 2013 GNOWFGLINS. All Rights Reserved
