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Pumpkin Rye Sourdough Bread

Author: Natalya Syanova
1026kcal
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Prep 1 hour
Cook 45 minutes
Total 14 hours 45 minutes
Soft, fragrant, and beautifully golden—this bread combines the earthy depth of rye with the natural sweetness of roasted pumpkin. It features a moist crumb, a delicate sourdough tang, and a gorgeous autumnal color.
Servings 2 8x4 loaves

Ingredients

Rye Starter (Prepare Evening Before)
  • 20 g active sourdough starter
  • 150 g dark rye flour
  • 150 g water
Final Dough
  • all of the rye starter (from above)
  • 200 g roasted pumpkin purée (smooth and cooled)
  • 450 g bread flour
  • 100 g whole wheat flour
  • 30 g molasses (or honey)
  • 240 g water (adjust slightly based on pumpkin moisture)
  • 15 g baking salt
  • 1 g instant dry yeast (optional, for extra lift)

Equipment

  • L11 Mold

Method

Day 1 - Starter Build
  1. Mix all rye starter ingredients until well combined. Cover and let ferment at room temperature overnight (10–12 hours) until airy and bubbled.
Day 2 - Mixing & Shaping
  1. Combine all ingredients in a large bowl. Mix until gluten is moderately developed. (If using a stand mixer: 20 mins on speed 2 until elastic).
  2. Divide dough: Two L11 molds (430g each) and one 8x4-inch mold (530g).
  3. Grease pans with butter. Smooth the tops of the loaves with a wet spatula.
  4. Cover and rise at 26–28°C (78–82°F) for 2–3 hours until nearly doubled.
Baking
  1. Preheat oven to 240°C (465°F).
  2. Bake for 15 minutes with steam.
  3. Lower temperature to 200°C (390°F) and bake for 15 minutes.
  4. Reduce again to 190°C (375°F) and bake for 10–15 more minutes until tops are richly browned.
  5. Cool completely on a wire rack before slicing.

Nutrition

Calories1026kcalCarbohydrates210gProtein34gFat5gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat0.5gSodium21mgPotassium626mgFiber11gSugar12gVitamin A9IUCalcium87mgIron5mg

Notes

You can replace molasses with honey for a lighter flavor profile. Use a dry variety like kabocha or butternut squash for the best color and flavor.

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