Pumpkin Rye Sourdough Bread

Soft, fragrant, and beautifully golden — this Pumpkin Rye Sourdough Bread brings together the earthy depth of rye and the natural sweetness of roasted pumpkin. Perfect for fall baking, it’s a hearty, moist bread with a delicate rye sourdough tang and gorgeous color.

Ingredients

Rye Starter

• 20g active sourdough starter
• 150g dark rye flour
• 150g water

Final Dough

• All of the rye starter (from above)
• 200g roasted pumpkin purée (smooth and cooled)
• 450g bread flour
• 100g whole wheat flour
• 30g molasses (or honey)
• 240g water (adjust slightly depending on your flour and pumpkin moisture)
• 15g baking salt
• 1g instant dry yeast (optional, for extra lift)

Directions 

Day 1

In the evening Prepare the starter by mixing all ingredients until well combined, cover, and let it ferment at room temperature overnight (10–12 hours). In the morning, the starter should be airy, slightly domed, and full of bubbles. 

Learn how to make sourdough starter from scratch here.

Day 2

In a large mixing bowl, combine all ingredients. Mix until the dough comes together and gluten is moderately developed. If using a stand mixer, knead for about 20 minutes on medium speed (speed 2) — the dough will feel elastic and slightly tacky but not sticky.

Divide the dough into: Two L11 molds, 430g each and One 8×4-inch mold, 530g.

Grease the pans lightly with butter. Smooth the top of each loaf with a wet spatula to even out the surface.

Cover and let rise at 26–28°C (78–82°F) for about 2–3 hours, until the dough nearly doubles in size.

Preheat the oven to 240°C (465°F).

Bake for 15 minutes with steam, then lower the temperature to 200°C (390°F) and bake for another 15 minutes, then reduce to 190°C (375°F) and bake for 10–15 more minutes, until the tops are richly browned and the loaves sound hollow when tapped.

Remove from pans and cool completely on a wire rack before slicing.

Notes

• You can replace the molasses with honey for a lighter flavor.

• The pumpkin adds natural sweetness and color — choose a dry, flavorful variety like kabocha or butternut squash.

• The bread stays soft for several days and makes wonderful toast or sandwiches.

Disclosure: As an Amazon Associate I earn from qualifying purchases.