As the crisp breeze of autumn swirls outside, I find myself drawn to the cozy corners of my kitchen, where the magic of baking comes alive. Recently, I discovered an exciting twist on the classic sourdough loaf that combines the earthy sweetness of pumpkin with the nutty allure of Kamut flour and a delicate touch of calendula petals. This Pumpkin Kamut Calendula Sourdough Bread not only captures the essence of the season but also opens up a world of flavors that elevate any meal.
Every bite offers a delightful contrast—soft and pillowy on the inside, with a golden crust that sings of warmth and comfort. It’s become my go-to recipe for everything from Sunday brunch to last-minute gatherings, impressing friends and family without the overwhelming stress that often accompanies baking. If you’re searching for a way to break free from the monotony of takeout and bring something homemade and wholesome to the table, dive into this recipe, and let’s get started on creating a loaf that’s as nourishing as it is delicious!
Why is Pumpkin Kamut Calendula Sourdough Bread special?
Unique flavor fusion: This bread marries the earthy sweetness of pumpkin and nutty Kamut for a taste adventure.
Vibrant presentation: The dried calendula petals add a beautiful pop of color and visual appeal.
Perfect for any occasion: Whether it’s brunch or a holiday gathering, this bread steals the spotlight.
Easy to master: Even novice bakers can conquer this recipe with simple steps and outcomes that shine.
Healthier indulgence: Utilizing whole grains and natural ingredients makes this a wholesome alternative to traditional breads.
Pumpkin Kamut Calendula Sourdough Bread Ingredients
• Get ready to create a delightful loaf!
For the Dough
- 100 g water – Use non-chlorinated water for the best yeast development.
- 100 g T00 flour (Mulino Marino) – This finely milled flour provides a soft texture to the bread.
- 25 g sourdough starter – A lively starter brings unique flavor and helps the dough rise beautifully.
- 255 g whole milk – Cold milk adds creaminess; whole milk is preferred for richness.
- 120 g water – Fresh, non-chlorinated water aids in dough hydration.
- 300 g pumpkin puree – Opt for homemade or canned pumpkin to infuse natural sweetness and moisture.
- 200 g sourdough levain – Ensure it’s bubbly and mature for the best fermentation power.
- 200 g T00 flour (Mulino Marino) – Reinforces the structure with that classic sourdough consistency.
- 200 g Kamut flour (Mulino Marino) – Adds a nutty flavor and enhances nutritional value.
- 150 g whole spelt flour (Mulino Marino) – Contributes a mild sweetness and hearty texture.
- 11 g sea salt – Balances flavors and strengthens the dough structure.
- ¼ cup calendula petals (dried) – These vibrant petals lend a lovely color and subtle flavor to your bread.
Embrace the joy of baking with this Pumpkin Kamut Calendula Sourdough Bread, and let the aromas fill your home with warmth and comfort!
How to Make Pumpkin Kamut Calendula Sourdough Bread
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Prepare the levain: Combine the water, T00 flour, and sourdough starter. Mix until smooth and allow it to ferment until bubbly and frothy, typically taking about 4-6 hours at room temperature.
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Mix the wet ingredients: In a large bowl, mix the cold whole milk, 120 g water, pumpkin puree, and the prepared sourdough levain until thoroughly blended and creamy.
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Incorporate the dry ingredients: Gradually add in the T00 flour, Kamut flour, whole spelt flour, and sea salt. Stir until the dough is fully combined and no dry flour remains visible.
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Fold in the petals: Gently fold in the dried calendula petals, ensuring they’re evenly dispersed throughout the dough for a lovely touch of color and flavor.
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Knead the dough: Turn the dough onto a lightly floured surface and knead until it becomes smooth and elastic, about 10 minutes of firm yet gentle handling.
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Let it rise: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area until it has doubled in size, which may take 1-2 hours.
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Shape the loaves: Gently deflate the dough and divide it into equal portions. Shape each portion into loaves and place them into prepared baking pans.
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Second rise: Cover the loaves with a cloth and allow them to rise again until they’ve puffed up noticeably, usually about 30-45 minutes.
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Preheat and bake: Preheat your oven to 375°F (190°C). Bake the loaves for 30-35 minutes or until they are golden brown and sound hollow when tapped on the bottom.
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Cool before slicing: Allow the baked loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing, letting the flavors settle.
Optional: Serve with a spread of creamy butter or homemade pumpkin butter for a delightful treat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pumpkin Kamut Calendula Sourdough Bread
Room Temperature: Store your freshly baked pumpkin Kamut calendula sourdough bread in a paper bag at room temperature for up to 3 days to maintain its crusty exterior and soft interior.
Fridge: If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 1 week; however, this may slightly alter the bread’s texture.
Freezer: For long-term storage, slice the bread and place individual slices in an airtight container or freezer bag. It can be frozen for up to 3 months—perfect for later enjoyment!
Reheating: When ready to enjoy, thaw at room temperature, then warm individual slices in a toaster or oven to bring back that delicious freshly-baked flavor!
What to Serve with Pumpkin Kamut Calendula Sourdough Bread?
Imagine cozy gatherings and cherished moments shared around the dinner table, where each bite of this delightful bread invites warmth and togetherness.
- Creamy Pumpkin Soup: The velvety texture of pumpkin soup complements the bread’s softness, creating a comforting pairing ideal for chilly evenings.
- Herbed Goat Cheese: Spread a generous layer of herb-infused goat cheese on warm slices; the tanginess enhances the nutty flavors for an unforgettable experience.
- Marinated Olives: A bowl of savory marinated olives adds an enticing savory note that dances beautifully with the sweetness of the bread.
- Apple Salad: Crisp apples tossed with arugula and walnuts provide a refreshing crunch, balancing the rich, earthy notes of the pumpkin bread.
- Classic Roast Chicken: A succulent roast chicken with fresh herbs pairs wonderfully, offering satisfying protein alongside the hearty, warm loaf.
- Sparkling Cider: Sip on a glass of sparkling cider, as its effervescence brightens the flavors of both the bread and your meal.
- Dark Chocolate Brownies: For dessert, indulge in rich, fudgy brownies; the chocolate pairs unexpectedly well, creating a perfect finish to the meal.
- Cinnamon Butter: Whip up a batch of cinnamon butter to slather on warm slices, adding a delightful twist to your already exquisite loaf.
- Cheese Platter: Curate a simple cheese platter featuring brie and aged cheddar—these creamy cheeses elevate the bread’s rustic charm.
- Homemade Pumpkin Butter: Spread a layer of pumpkin butter for an elevated flavor experience that will leave everyone wanting more!
Make Ahead Options
These Pumpkin Kamut Calendula Sourdough Bread loaves are a fantastic choice for meal prep enthusiasts! You can prepare the sourdough levain and mix the wet ingredients up to 24 hours in advance, and simply refrigerate them to maintain freshness. Additionally, the shaped loaves can be refrigerated after the second rise for up to 3 days; just cover them with plastic wrap to prevent drying out. When you’re ready to bake, allow the loaves to come to room temperature for about 30 minutes, then preheat the oven and bake as directed. This way, you can enjoy freshly baked, homemade bread with minimal effort, making your busy weeknights a little sweeter!
Pumpkin Kamut Calendula Sourdough Bread Variations
Feel free to get creative with your baking, making this recipe your own with delightful twists!
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Gluten-Free: Substitute all-purpose gluten-free flour blend for traditional flours, ensuring a delightful texture without gluten.
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Sweeten Up: Add 50 g of brown sugar or maple syrup to the wet ingredients for a sweeter loaf, perfect for breakfast toast.
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Herbed Delight: Fold in 1 tablespoon of dried herbs like rosemary or thyme to elevate the flavor with a savory touch. These herbs add an aromatic layer that pairs beautifully with pumpkin.
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Nuts & Seeds: Incorporate 100 g of chopped walnuts or sunflower seeds for added crunch and nutrition. These will create a delightful contrast to the soft bread.
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Vegan-Friendly: Replace whole milk with almond or oat milk, and the sourdough starter with a vegan version for a plant-based alternative.
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Cinnamon Kick: Mix in 1 tablespoon of ground cinnamon to the dry ingredients for a warmly spiced flavor reminiscent of autumn.
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Zesty Spin: Add the zest of one orange or lemon to the wet mixture for a refreshing citrus note, beautifully brightening the earthy flavors.
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Spicy Touch: Include 1 teaspoon of cayenne pepper or red pepper flakes in the dough for a touch of heat, perfect for those who love a spicy kick!
Each of these variations could bring new adventures to your baking, transforming your humble loaf into something extraordinary!
Expert Tips for Pumpkin Kamut Calendula Sourdough Bread
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Choose quality ingredients: Using fresh and high-quality T00 flour and non-chlorinated water is crucial for optimal dough performance in your pumpkin Kamut calendula sourdough bread.
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Monitor fermentation: Keep an eye on your sourdough starter; it should be bubbly and active. Under or over-fermented levain can greatly affect the bread’s texture.
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Knead properly: Knead the dough until it’s smooth and elastic—a sign that gluten has developed. This will give your bread the desired fluffiness.
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Warm rising place: Ensure a warm environment for dough rising. Cold temperatures can slow down yeast activity, leading to dense bread.
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Avoid over-baking: Keep a watchful eye as the loaves bake; an undercooked loaf will be doughy, while an overbaked one can become dry and crumbly.
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Experiment with flavors: Feel free to substitute or add herbs and spices to enhance the flavor profile of your pumpkin Kamut calendula sourdough bread, tailoring it to your family’s taste!
Pumpkin Kamut Calendula Sourdough Bread Recipe FAQs
How do I choose ripe ingredients for my Pumpkin Kamut Calendula Sourdough Bread?
Absolutely! When it comes to the pumpkin puree, make sure it’s fresh and ideally homemade or from a can with no additives. For the sourdough starter, it should be bubbly and mature, indicating it’s ready to give your bread the rise it needs. Keep an eye on your flour; T00 flour should be stored in a cool, dry place to maintain its quality.
How should I store leftover Pumpkin Kamut Calendula Sourdough Bread?
Very simply! Store your freshly baked bread in a paper bag at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 1 week, although be aware this might slightly change the bread’s texture, making it softer.
Can I freeze my Pumpkin Kamut Calendula Sourdough Bread?
Absolutely! It’s a great way to make sure you enjoy it later. Slice the bread and place individual slices in an airtight container or freezer bag. Make sure to remove as much air as possible to avoid freezer burn. It will keep beautifully frozen for up to 3 months.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise as expected, there could be a few reasons. First, ensure your sourdough starter is active—perform a float test to check its vitality. If your kitchen is too cold, try placing the dough in a warmer spot, like near a pre-heated oven. If the dough is over-proofed, it might collapse. Next time, adjust the rising time according to your ambient temperature for optimal results.
Are there any dietary considerations with this bread?
Great question! This recipe contains dairy and gluten, so it’s not suitable for those with lactose intolerance or celiac disease. You can consider substituting the milk with a non-dairy option like almond or oat milk for a lactose-free version, though it may slightly affect flavor and texture. Always double-check your ingredients for allergens, especially if serving others!
How do I tell if my Pumpkin Kamut Calendula Sourdough Bread is done baking?
A fantastic inquiry! Your bread should be golden brown and sound hollow when tapped on the bottom. A temperature check is also a great method—aim for an internal temperature of around 200°F (93°C). This ensures the bread is fully baked while maintaining its moisture. Let it cool completely before slicing for best results!
Delicious Pumpkin Kamut Calendula Sourdough Bread Recipe
Ingredients
Equipment
Method
- Prepare the levain: Combine the water, T00 flour, and sourdough starter. Mix until smooth and allow it to ferment until bubbly and frothy, typically taking about 4-6 hours at room temperature.
- Mix the wet ingredients: In a large bowl, mix the cold whole milk, 120 g water, pumpkin puree, and the prepared sourdough levain until thoroughly blended and creamy.
- Incorporate the dry ingredients: Gradually add in the T00 flour, Kamut flour, whole spelt flour, and sea salt. Stir until the dough is fully combined and no dry flour remains visible.
- Fold in the petals: Gently fold in the dried calendula petals, ensuring they're evenly dispersed throughout the dough for a lovely touch of color and flavor.
- Knead the dough: Turn the dough onto a lightly floured surface and knead until it becomes smooth and elastic, about 10 minutes of firm yet gentle handling.
- Let it rise: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area until it has doubled in size, which may take 1-2 hours.
- Shape the loaves: Gently deflate the dough and divide it into equal portions. Shape each portion into loaves and place them into prepared baking pans.
- Second rise: Cover the loaves with a cloth and allow them to rise again until they've puffed up noticeably, usually about 30-45 minutes.
- Preheat and bake: Preheat your oven to 375°F (190°C). Bake the loaves for 30-35 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Cool before slicing: Allow the baked loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing, letting the flavors settle.