No Knead Pumpkin Oatmeal Bread

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I love all the wonderful things about Fall, especially apples and PUMPKINS! Love all the delicious pumpkin recipes out there so decided to try making a pumpkin yeast bread along the lines of oatmeal bread. Let’s just say it was a delicious experiment!! Because this is based on the “no knead” concept, it’s pretty easy to make.

Start by mixing all of the ingredients in a large container with a cover. I use this plastic container that I previously stored sugar in, but anything will work. A stock pot or bowl with plastic wrap – really anything will work as long as it is large enough so the dough will have some room to rise. Mix this all well and put in the refrigerator overnight.

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The next day, pull out the dough from the fridge. Sprinkle with some flour.

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Divide the dough into 2 somewhat equal parts and form into loaves. Stretch across the top and tuck underneath. Place on a greased cookie sheet and sprinkle with a little flour. You could also sprinkle with oatmeal or pumpkin seeds too. Make 3-4 slices in the dough with a sharp knife about 1/2 to 3/4 inch deep. If the knife sticks in the dough, then run it through some flour before each slice.

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Let this sit on the counter for 30 minutes. You can see the slices open up as the dough is expanding.

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Preheat the oven to 450 degrees and place a pan of hot water on the bottom rack of the oven. When the oven is up to temperature, place the bread in the oven and bake for 35 minutes.

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Cool before slicing. Enjoy!!

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No Knead Pumpkin Oatmeal Bread

Homesteading Dreams
Easy, no knead recipe for delicious Pumpkin Oatmeal bread.
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Ingredients
  

  • 1 1/2 cups water
  • 4 cups all-purpose flour
  • 1/2 cup honey
  • 2 cups old fashioned oats uncooked
  • 1 Tbsp. yeast
  • 2 tsp. salt
  • 1 can pure pumpkin not pumpkin pie filling
  • 1/3 cup pumpkin seeds

Instructions
 

  • Mix all ingredients in a container with a lid.
  • Place in the refrigerator overnight.
  • The next day, sprinkle flour over the dough.
  • Divide into 2 sections and form each into a loaf by stretching the top and tucking under the bottom.
  • Place each loaf on a well greased cookie sheet.
  • Make 3-4 slices across the top about 1/2-3/4 inch deep.
  • Let set on the counter for 30 minutes.
  • Place a pan of hot water on the bottom rack of the oven and heat to 450 degrees.
  • When the oven is up to temperature, place the loaves in the oven and bake for 35 minutes.
  • Let cool before slicing.