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Pumpkin No Knead Bread with Rosemary and Olive Oil (Dutch Oven)

Pumpkin No Knead Bread with Rosemary and Olive Oil (Dutch Oven)

Delicious Pumpkin No Knead Bread made in a Dutch oven, flavored with fresh rosemary and olive oil.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 55 minutes
Course Bread
Cuisine American
Servings 8 slices
Calories 227 kcal

Equipment

  • Dutch oven
  • parchment paper

Ingredients
  

  • 1 cup warm water heated to 110 degrees F, give or take 5 degrees
  • 1 packet yeast active dry, instant, or quick rise - one packet equals 2 ¼ teaspoons
  • ¾ cup canned pumpkin puree
  • 2 tablespoons roughly chopped fresh rosemary
  • ½ tablespoon fine grain sea salt
  • 2 tablespoons olive oil plus more for greasing bowl and brushing top of loaf
  • 3 ¼ cups all-purpose flour plus more if needed
  • fresh rosemary leaves and flaky / coarse sea salt for topping, optional

Instructions
 

  • In a large mixing bowl, add the warm water, yeast, canned pumpkin puree, chopped fresh rosemary, fine grain sea salt, and olive oil. Whisk together until yeast and salt are fully dissolved.
  • Add the all-purpose flour. Mix together thoroughly until well combined. If using a standing mixer, mix for around 3-5 minutes.
  • Cover the bowl and allow to rise for approximately 2 hours, or until doubled in size.
  • Preheat oven to 450 degrees F.
  • Transfer the dough to a floured surface and shape into a loaf without squishing it too much.
  • Place the loaf on a piece of parchment paper. Brush the top with olive oil and sprinkle with fresh rosemary leaves and flaky sea salt.
  • Transfer the loaf with parchment paper to a Dutch oven and cover. Bake for 35 minutes, then remove the cover and bake for another 5-10 minutes until golden brown.
  • Transfer the loaf to a cooling rack and allow to cool for at least an hour before slicing.

Notes

It's important to heat the water to about 110 degrees F for yeast activation. Different types of yeast will affect rise time, and keep an eye on the dough to prevent over-proofing. Allow the loaf to cool completely before slicing and consider freezing leftovers.

Nutrition

Serving: 1sliceCalories: 227kcalCarbohydrates: 41gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 440mgPotassium: 113mgFiber: 2gSugar: 1gVitamin A: 3589IUVitamin C: 1mgCalcium: 17mgIron: 3mg
Keyword Artisan Bread, Dutch Oven Bread, Pumpkin No Knead Bread, Rosemary Olive Oil Bread, Savory Pumpkin Bread
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