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Jan 16, 2015

Stout, Rye, and Pumpkin Sourdough

This stout, rye, and pumpkin sourdough is pretty wonderful.

Have you ever wondered what to do with leftover pumpkin puree? Me too. You can only drink so many of these. I hate throwing away food. I had some pumpkin puree in the freezer from making these rolls, so I made this bread! This recipe is perfect for this dilemma because it only calls for a small amount of the pumpkin puree.

You do not taste the pumpkin at all, yet it softens and mellows the dough. Add a bottle of beer to the dough, and you have this glorious loaf.

This bread takes a couple of days to make, but it is well worth it.

Don't be afraid of the dark crust. The caramelization adds an incredible flavor and crunchiness to this loaf of bread.

One of my favorite ways of enjoying this bread is toasting it with cheddar cheese. So good. 

Stout, Rye, and Pumpkin Sourdough



45g 100% hydration sourdough starter
150 g stout beer (such as Guinness)
150 g rye flour


All of the levain
165g Stout
165g warm water
50g pumpkin puree
500g Bread flour
10g sea salt


  1. The night before you plan to make the dough, mix together the levain. 
  2. Cover with plastic wrap and let sit at room temperature over night (about 8 to 10 hours). 
  3. The next day mix the dough.
  4. In the bowl of a stand mixer, combine the levain with the bee, water, and pumpkin. 
  5. Add the flour and mix until all of the ingredients are incorporated into a shaggy mass. 
  6. Cover the bowl with plastic wrap and let sit (autolyse) for 30 to 60 minutes. 
  7. Add the salt, and mix on low for a few minutes. Add more water if needed, to dissolve the salt. 
  8. Move the dough into a large oiled bowl or dough rising bucket and stretch and fold the dough. 
  9. Cover the bowl with plastic wrap.
  10. Repeat the stretch and folds every 30 minutes for 2 hours, covering with plastic wrap in between. 
  11. After the stretch and folds are completed, cover and let rise for another 1 to 2 hours, until doubled. 
  12. Turn the dough out onto the counter and let it rest for 10 minutes. 
  13. Prepare a banneton or a cloth lined bowl with a dusting of a rice/wheat flour mixture. 
  14. Shape the dough into a boule and place it into the banneton. 
  15. Cover with oiled plastic wrap, and place it in the refrigerator for 12 to 24 hours. 
  16. On baking day, preheat your oven with a cast iron Dutch oven in it to 500 degrees F. 
  17. Remove the hot Dutch oven from the oven and remove the lid. 
  18. Carefully turn the dough out into the Dutch oven (I use a parchment sling), and slash the top of the dough. 
  19. Cover, and place the Dutch oven back into the oven. Reduce the oven temperature to 475 degrees F. Bake covered for 25 minutes. Remove the lid and reduce the oven temperature to 450 degrees F.
  20. Bake for 25 minutes more, until you have a dark crust and the bread reaches an interior temperature of at least 200 degrees F.
  21. Cool completely on a wire rack. 
This bread was the December Bread of the Month for the Artisan Bread Bakers Facebook group, and was contributed by an amazing bread baker and photographer, Nancy. 

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Would you like to comment?

  1. hi Karen what a lovely bread and it is mellow like you said I did make it that one time when I saw you posted it a few weeks ago or so and it is delicious and I barely taste the beer , ,and I really don't like the beer to much, it is wonderful thank you so much for the recipe.

  2. That is one beautiful loaf! Love the coloring - almost looks like it is painted with gold leaf. I love toasted bread with tomato and cheese (cooked under the broiler), so tasty.

    1. I do too. Add a couple of slices of bacon too.... =)

  3. Karen I adore this! I think I will donate all my bread cookbooks and just tag along you ;-)

    seriously, another amazing masterpiece I'd like to try myself....

    1. If you'd like, you could donate them to me, hint, hint! =)

  4. Looks splendid! I've done a stout sourdough in the past, and plan to revisit this wonderful bread soon, but a great idea with the pumkin puree introduced. I'll have to try this one out!

  5. Wow - this is simply gorgeous! Great way to use up the pumpkin puree :)


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