Pumpkin bread without kneading and without mixer with seeds

A pumpkin bread without kneading and without seeds that will change your life.

Getting up in the morning, opening the window and smelling of wet earth, water falling down my back in the shower, the smell of freshly brewed coffee, the toaster smelling of freshly toasted bread.

Few things so simple can make us so happy. Sometimes we get lost in imagining life with things, many things, that we might die without having and therefore without having needed, without realizing that simple things are often the ones that give us the most happiness.

Smells that take us to a burning fireplace, to the countryside smelling of wet earth, to a freshly baked cake, to freshly cut garden grass or to this bread fresh from the oven. Those smells that we have so deep inside that directly make us happy.

Because happiness is often closer than we imagine. And By clicking here you can watch the video of this fantastic bread

Ingredients

300 g pumpkin
450 ml lukewarm water
10 g dry yeast
550 g strength flour*
2 teaspoons salt
A few sprigs of fresh herbs: I used rosemary, thyme, and sage which gives a very rich flavor to the pumpkin, but you can use whatever you prefer
1 tablespoon of sesame seeds
A handful of pumpkin seeds and sesame seeds to decorate the bread on the outside.

Directions

Roast the pumpkin in the microwave or in the oven. Strain to avoid excess liquid released by the pumpkin and blend until you get a fine puree.

In a bowl, put the warm water with the yeast and stir. We wait a few minutes and when we see the Compete Add the pumpkin. Mix well.

Add the salt, spices, flour and sesame seeds.

Mix well with a wooden spoon or a Danish whisk, Cover and let rise for 2 and a half hours. I like to do it in the oven off, with the door closed and the light on. In summer it is not necessary but in winter it helps a lot to climb well.

When the dough has risen, transfer it to the flour-dusted work surface. We give it a flat and somewhat oval shape. And we fold in on itself, folding from the right to the center, and the same from the left. From bottom to center and top to center. Flip it over so that the folds are down and form a ball with your hands by simply gently pushing it back and forth with the palm of your hand open.

We put in a Banneton (a basket to rest the bread), sprinkle with flour and let stand for 20 minutes.

If you don't have a banneton, you can put a cotton cloth in a large bowl. Sprinkle with a little flour and let the bread rise for 20 minutes.

Meanwhile, we preheat the oven to 220 degrees C with a saucepan inside (I use an iron one which are best for baking bread, but you can use any that can go in the oven, a baking pan or a cake pan). After this time, place a piece of paper on the bread to turn it over and remove it from the banneton.

Put a little water in a bowl and slightly wet your hands. Carefully wet the top of the bread with the help of your hands and sprinkle the sesame seeds and pumpkin seeds on top. The water will help them stick.

Take the saucepan out of the oven and put the bread inside, grabbing the corners of the paper. Cover and bake for 25 minutes.

After this time, lower the temperature to 200 degrees, remove the lid. Put a bowl with 200 ml of water at the bottom of the oven, and bake for 30 more minutes. When you put the saucepan back in the oven and before closing the oven door, pour a glass of water or two ice cubes on the bottom. This will create a lot of steam and make the bread come out with a very crispy crust.

After the baking time, remove from the oven and let it cool before slicing. It is important to remove it from the saucepan, remove the paper and let it cool on a wire rack. This will keep it crispy.

Tips and Tricks

*I use high strength flour (Manitoba) that I buy at the Amasadero. I love to make breads whether crumb, mold, focaccias or brioche.
You can use the seeds you like the most
Difficulty: easy
Preparation time: 10 minutes + 2 and a half hours + 25 minutes + 60 minutes oven
Servings: one kilo loaf of bread