Side Pannel
Wheat Pumpkin Spice
Ingredients List
- 1.2 cups whole wheat flour
- 2. 3 cups all purpose flour
- 3. 4 1/2 tsps active dry yeast
- 4. 2 tsps salt
- 5. 2 tsps pumpkin pie spice
- 6. 1/4 tsp baking soda
- 7. 1 tbsp honey
- 8. 1/2 tbsp olive oil
- 9. 1/3 cup pumpkin (pureed)
- 10. 2 cups milk (warm, 120-130 degrees)
- 11. 1/2 cup warm water (120-130 degrees)
- 12. cornmeal (for loaf pans)
- butter:
- 1. 1/2 cup unsalted butter (softened to room temperature)
- 2. 1 1/2 tbsps brown sugar
- 3. 1/2 tsp cinnamon
- 4. 1/4 tsp salt
Directions
1.Grease or spray two loaf pans (the original called for 8x4 inch pans, I only have 10x5 inch pans - they worked fine) with non-stick spray and sprinkle with cornmeal, shuffling the pan around so the cornmeal coats all the sides. Dump the excess.
2.In the bowl of your electric mixer (fitted with the beater attachment), combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not overmix, do not knead. The dough will be sticky. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.
3.After about 30 minutes of the dough rising, preheat oven to 375 degrees. Bake loaves for 35 minutes, or until tops are golden brown. Remove from the oven and immediately remove from pans, setting aside to cool. We like the best toasted - you really get all the nooks and crannies!
Butter:
Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store at room temperature for a day or two, or store in the fridge for a few weeks - not that it would ever last that long.
2.In the bowl of your electric mixer (fitted with the beater attachment), combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not overmix, do not knead. The dough will be sticky. Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.
3.After about 30 minutes of the dough rising, preheat oven to 375 degrees. Bake loaves for 35 minutes, or until tops are golden brown. Remove from the oven and immediately remove from pans, setting aside to cool. We like the best toasted - you really get all the nooks and crannies!
Butter:
Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store at room temperature for a day or two, or store in the fridge for a few weeks - not that it would ever last that long.
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