This delicious Pumpkin No Knead Bread looks like you’ve been slaving in the kitchen for hours but really is so easy to make. Enjoy it with your favourite fall comfort soup or stew.
Pumpkin No Knead Bread
As the weather cools, the urge to stay inside and cook all the comfort foods increases. It’s the time of year when we trade our summer salads and barbecue tools for braised short ribs and rich stews. This Pumpkin No Knead Bread is the perfect side for all your favourite fall comfort food dishes. Let the carb loading begin!
The very first time I saw the New York Times famous No Knead Bread recipe, I knew I had to try it. From then on, I was hooked on bread baking including my most recent sourdough baking experiments.
What is No Knead Bread?
The three most important characteristics of No Knead Bread are:
- very little commercial yeast when compared to regular yeast breads.
- a long rise or long fermentation period.
- a very wet sticky dough (high hydration) when compared with regular yeast breads.
No Knead Bread vs. Traditional Bread
In No Knead Bread, long gluten strands (which give the bread an airy texture) result from the long rise and higher hydration while traditional bread making methods rely on a lot of kneading to develop the gluten.
Despite the name, No Knead Bread is not an entirely hands-off bread baking method. Some hand mixing is required at the beginning to ensure all ingredients are properly mixed.
In addition, some stretching and folding (see photos below) helps to shape the bread before the final rise.
How Much Time Does it Take to Make No Knead Bread?
Even though it looks like this recipe takes forever, most of that time is entirely hands-off. The bread is practically making itself!
The great thing is that you can adjust the timing of this recipe to suit your own schedule. For example: mix up the ingredients in a large bowl before you leave for work in the morning, then come home and finish it later that evening.
I like to mix mine up at midnight, then do my final shaping at noon and bake around 3 pm. The timing really does depend on the temperature and humidity in your home.
How to Make This No Knead Bread On Your Own
This easy recipe produces an artisan-quality loaf or boule with a golden brown crusty exterior and beautifully textured interior. It’s simply topped with pumpkin seeds, white and black sesame seeds.
Everyone has different tastes so feel free to experiment with other toppings such as nuts or cheese. Other ways to add your own flavor to this bread include adding herbs and spices, cheese, or olives during the mixing step.
How to Store No Knead Bread
Congratulations! You have now made your very own gorgeous boule of Pumpkin No Knead Bread. If you don’t immediately inhale all of the bread and want to store it, here’s how: To maintain that beautiful crisp crust, store it in a closed paper bag or linen bread bag.
Otherwise, store the loaf in an airtight plastic bag. Remember there are no preservatives in this bread so it’s best to consume it within a few days of baking.
PIN Pumpkin No Knead Bread HERE.
Recipe adapted from this recipe by Chef John.