This No-Knead Rosemary Pumpkin Bread could be a savory addition to your Thanksgiving table. I love this with dinner as a side or in the morning as toast. I made this recipe last winter at a ski house and a few times at home. It seems complicated because you have to let the dough rise twice, but there’s no kneading involved. Because the dough is so wet and sticky, the theory is that the gluten doesn’t need help forming via kneading; instead the dough comes together on its own. The hardest part of this is planning because you have about 3 hours of time where the dough needs to sit. The original recipe for this calls for a spiced version with walnuts and cranberries, but I prefer the addition of whole wheat flour and fresh rosemary. I’ve baked this as one round loaf, two smaller loaves, and in a Dutch oven. I love all three, and recommend a Dutch oven if you prefer your bread perfectly crisped and crunchy on top with a soft center.
Ingredients (makes 1 large loaf with 16 slices).
- 1 packet (1/4 oz) yeast — yields just under 1 T
- 1 c warm water
- 1 t salt
- 2 T turbinado sugar
- 1 can (15 oz) pumpkin purée
- 3 sprigs of fresh rosemary, chopped
- 1½ c whole wheat flour
- 2 c + 1/2 c white flour
- Sprinkle yeast over warm water and let sit for 5 min. Gently stir in salt, sugar, pumpkin, and rosemary. Mix well.
- Add flour by 1 c increments starting with whole wheat and ending with white flour until you have added 1½ c whole wheat flour and 2 c of white flour total. Dough will be very sticky as a loose batter forms.
- Fold in an additional 1/2 c of white flour with your hands to better incorporate the flour. Once mixed, remove as much dough as you can from your hands and transfer dough to a barely greased bowl. Cover bowl with a dish towel and let rise for at least 2 hrs. Dough should double in size.
- Sprinkle clean surface with flour. With floured hands, transfer dough to surface and sprinkle top with flour. Fold dough in on itself so unfloured surface is exposed. You should only need to do this a few times until dough is firm, smooth (i.e. less sticky), and easily shaped into a round ball.
- Note: dough should still be loose, but easily formed. It should not be as sticky as Step 3.
- Place dough on parchment paper and leave uncovered to rise for 45 min to 1 hr. With 15 min left, preheat oven to 450º F.
- Dutch oven: If using, place Dutch oven inside oven while it preheats.
- Using a serrated knife, cut 3 slits across the top of the bread. (I forgot with this loaf, but it does give it a more uniform look.) Transfer dough and parchment paper to a baking sheet or baking stone. Bake bread 30-40 min until bread is just beginning to brown and the loaf sounds hollow when you knock on the bottom.
- Dutch oven: carefully (Dutch oven is hot!) place parchment paper inside Dutch oven, cover with the hot lid, and bake. Remove lid after 20 min of baking.
- Cool for about 5-10 min before cutting.
- Enjoy warm!
Adapted from The Kitchn‘s “No-Knead Cran-Walnut Pumpkin Toasting Bread.”
Nutrition for 1 slice.
108 calories • 0.2 g fat (2%) • 23.4 g carbs (86%) • 3.4 g protein (12%) • 2.7 g fiber • 2.9 g sugar • 148 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.