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A slice of Kamut sourdough pumpkin bread showing the soft crumb

Fresh-Milled Kamut Sourdough Pumpkin Bread

Soft, moist pumpkin bread made with freshly milled Kamut flour and sourdough starter. Hydration time: 45–60 minutes. Bake time: approximately 55–70 minutes. Yield: 1 standard loaf. Oven temperature: 350°F.
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Prep Time 15 minutes
Servings: 1 standard loaf
Ingredients Method

Ingredients
  

For the hydration mixture:
  • 200 g freshly milled Kamut flour
  • 200 g sourdough starter 100% hydration; active or discard
  • 100 g pumpkin purée
  • ¼ cup (60g) whole milk
Remaining wet ingredients:
  • 325 g pumpkin purée
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup melted butter slightly cooled
  • 2 teaspoons vanilla extract
Dry ingredients:
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon

Method
 

  1. Step 1: Hydrate the freshly milled flour In a large bowl, combine the freshly milled Kamut flour, sourdough starter, 100g pumpkin purée, and whole milk. Mix until all the flour is incorporated. Cover and let the mixture rest at room temperature for 45–60 minutes. This is the step that allows the whole-grain flour to absorb moisture before the remaining ingredients are added.
  2. Step 2: Mix the remaining wet ingredients In a separate bowl, whisk together the remaining 325g pumpkin purée, eggs, granulated sugar, brown sugar, melted butter, and vanilla. Mix until smooth.
  3. Step 3: Combine Add the wet ingredients to your hydrated flour mixture. Fold gently until everything is incorporated.
  4. Step 4: Add the dry ingredients In a small bowl, whisk together the baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Sprinkle over the batter and gently fold until evenly distributed. Avoid overmixing.
  5. Step 5: Bake Preheat the oven to 350°F. Pour the batter into a greased 9 × 5-inch loaf pan. Bake for approximately 55–70 minutes, or until a toothpick inserted into the center comes out without wet batter. If the top begins browning too quickly, loosely cover it with aluminum foil.
  6. Step 6: Cool and enjoy Let the pumpkin bread rest in the pan for 10–15 minutes before transferring it to a wire rack. Allow it to cool before slicing. Serve with butter and enjoy!