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Sep 9, 2021

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 from other baking projects? This bread is the answer. 

Stout, Rye, and Pumpkin Sourdough Bread Slices.



I had some pumpkin puree in the freezer from making pumpkin 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 stout 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.

Stout, Rye, and Pumpkin Sourdough Loaf.




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. 

Timeline for making this sourdough bread:

The night before you mix the dough, prepare your levain (starter) by mixing 100 percent hydration sourdough starter with stout and rye. Cover the mixture and leave it at room temperature overnight. 

The next day, mix the levain with more stout, warm water, pumpkin puree, and bread flour. Let the dough rest and then incorporate the salt. You can mix the dough either with a stand mixer, with a dough whisk, or by hand. Just be careful not to overmix because the rye can get gummy. 

You will stretch and fold the dough every 30 minutes for the next two hours before letting the dough rise until doubled. 

After than, shape the dough into a boule or batard, place it into a banneton, and cover with cling wrap. At this point, refrigerate the dough for 12 to 24 hours before baking. This will develop flavor. 

Finally, bake the loaf in a heated Dutch oven, removing the lid halfway through, until dark and crusty. 

Stout, Rye, and Pumpkin Sourdough crumb shot.




While I haven't tried it, if you don't have any pureed pumpkin, I imagine you could use any cooked pureed winter squash such as butternut. You could also probably add an equal amount of apple sauce. 

For the stout, I used a bottle of Guiness, and for the rye flour, I used whole rye. 


Stout, Rye, and Pumpkin Sourdough slices in a basket.




More Recipes with Pumpkin:

Spiced Pumpkin and Apple Cakes

Pumpkin Cookies and Cream Ice Cream

Pumpkin Pancakes

Pumpkin Cheesecake

Pumpkin Overnight Oats





Stout, Rye, and Pumpkin Sourdough

Stout, Rye, and Pumpkin Sourdough
Yield: 20 slices
Author: Karen's Kitchen Stories
Prep time: 45 MinCook time: 50 MinInactive time: 24 HourTotal time: 25 H & 34 M
This stout, rye, and pumpkin sourdough is pretty wonderful. Have you ever wondered what to do with leftover pumpkin puree from other baking projects? This bread is the answer.

Ingredients

For the Levain
  • 45grams (1 1/2 ounces) 100% hydration sourdough starter
  • 150 grams (5 1/4 ounces) stout beer (such as Guinness)
  • 150 grams (5 1/4 ounces) rye flour
Final Dough
  • All of the levain
  • 165 grams (scant 6 ounces) Stout
  • 165 grams (scant 6 ounces) warm water
  • 50 grams (1 3/4 ounces) pumpkin puree
  • 500 grams (17 1/2 ounces) bread flour
  • 10 grams (1 1/2 teaspoons) salt

Instructions

  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.

Nutrition Facts

Calories

121.68

Fat (grams)

0.69

Sat. Fat (grams)

0.11

Carbs (grams)

23.04

Fiber (grams)

1.18

Net carbs

21.86

Sugar (grams)

0.47

Protein (grams)

3.83

Sodium (milligrams)

240.63

Cholesterol (grams)

0.00
sourdough
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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.

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  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.

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

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  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....

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

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  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!

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

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  6. What a glorious looking loaf of bread this is, Karen!! I bet it tastes really wonderful.

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  7. What a unique loaf of bread. I can only imagine how tender, moist and delicious it is and am drooling at the thought of that crunchy crust.

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  8. This is like the perfect fall bread. Adding it to my list!

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  9. Seriously, you should give bread baking classes! Beautiful texture and that crust, so amazing!

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  10. This is a gorgeous loaf! I've been nursing along a gifted sourdough starter for about 2 years without making a real loaf (just lots of discard recipes). I think this could be the recipe that pushes me to do it!

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  11. I am going to have to try and make a loaf of this bread. it looks fantastic.

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  12. This sounds like a really hearty bread that would be great with soup or pasta.

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  13. This is the perfect seasonal bread! I'm always looking for ways to use my sourdough starter.

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  14. What a gorgeous loaf of bread! Love all of the flavors, this is worth the work to enjoy this amazing bread!

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  15. You always do such a great job with your instructions, I don't have a lot of experience with rye but this one came out perfect! That crust is amazing!

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  16. Pumpkin makes everything better and this looks amazing! I would love this next to a big bowl of stew.

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  17. This was such a delicious bread and what a great idea for leftover pumpkin purée!

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