Pumpkin Walnut Bread with Brandied Raisins
A delicious loaf, with the depth of whole grains, the richness of ground walnuts and the warmth of pumpkin and fall baking spices.
Servings: 22 slices
Ingredients
Starter
- 1/2 cup bread flour
- 1/2 tsp Instant yeast
- 1/4 cup warm water
- 1/4 cup milk I use almond milk
Dough
- 2 cups Unbleached white flour
- 1 1/4 cups spelt or whole wheat flour
- 1 cup water
- 1 Tbsp honey
- 3/4 cup pumpkin puree
- 1 tbsp brandy
- 1 cup currants
- 1/2 tsp instant yeast
- 1 1/4 tsp salt
- 1 cup finely chopped/ground walnuts I use the food processor
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 1/8 tsp coriander
Instructions
- Mix together all of the starter ingredients in the large mixing bowl of a stand mixer, or if mixing by hand, in a large mixing bowl. Let sit, covered, for 1 hour.
- Meanwhile stir the brandy through the currants in a small bowl and macerate while the starter rests.
- With the mixer on low, add the remaining Dough ingredients and mix well. Add in the currants. Using the dough hook knead the dough for 5 minutes, or til smooth. If mixing by hand, add and blend the dough ingredients. Remove dough to a lightly floured surface and knead until smooth. Cover and set aside to rise until double, 1 1/2 to 2 hours.
- Remove the dough and place on lightly floured surface. Shape into desired loaf shape and place on greased baking sheet to rise. Alternately, the dough can be shaped and placed in a greased loaf pan. Cover the shaped dough and let rise until double, around 1-1 /2 hours.
- Preheat the oven to 425 degrees F. Bake for 35-40 minutes, until fully risen and browned. (An instant read thermometer should read at 200 degrees F. when it is done.) Remove to a cooling rack and cool completely before slicing.
Notes
- Nutrition
- 142 calories
- Total fat: 3.7 g
Sat fat: .4 g - Cholesterol: 0 mg
- Sodium: 186 mg
- Total Carbohydrate: 25 g
Dietary fiber: 2 g
Sugars: 8 g - Protein: 4 g