Freshly Milled Kamut & Honey Pumpkin Bread (Soured)
#sowingback #homebake #pumpkinbread
Today I want to try a new recipe out of Sue Becker's The Essential Home-Ground Flour Book P. 214 Spelt and Honey Pumpkin Bread. Now I used Kamut (lower in gluten) instead of the spelt and I soured my bread which are not in the original recipe. Here is my recipe, and I will link the book below if you are interested in Sue's book.
Soured Kamut and Honey Pumpkin Bread
1 1/2 cups of honey
1/4 cup of brown sugar
1 cup of coconut oil
2 tsp of bourbon vanilla
4 eggs
2 cups of pumpkin puree
1 1/2 cup of freshly milled Kamut
1 cup of all-purpose Einkorn
1 cup of sourdough
1 tsp of salt
2 tsp. baking soda
2 tbsp of pumpkin pie spice
Preheat oven to 350 degrees.
In large bowl mix all wet ingredients.
In another bowl mix all dry ingredients.
Mix together and bake at 350 degrees in two loaf pans for 50 to 55 minutes.
***Spray pans with cooking spray.
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