Chewy Pumpkin Sourdough

Dear Turkey,

If you are planning to skip yet another post about sourdough bread, just hold the phone, because this bread is awesome. And if you are planning to skip this post because you don't have a sourdough starter, keep holding the phone, because this bread will be awesome without it.

You know that I love pumpkin. quick. bread. But I also love pumpkin yeast bread. The pumpkin is kind of like a cheat to get that chewy baguette-y taste without a really hot industrial oven. Soy milk makes this bread a little bit sweet, so you can eat it for breakfast, but the whole wheat flour allows it to stand up to dipping in soup, salad dressing, whatever.

Chewy, but Sophisticated, Pumpkin Sourdough Bread

Ingredients:

- 1/3 c sourdough starter (optional)

- 1 c while flour

- 1 c vanilla soy milk (you can also use plain, but the yeast loves all that sugar in the vanilla)

- 1 c canned pumpkin (if you make a lot of pumpkin recipes like I do you probably have some sitting in your fridge, this would also work with squash, sweet potato, banana, whatever you've got)

- 1 T yeast

- 1 T salt  

- 1-2 c whole wheat flour

Instructions:
- Combine all ingredients except for 1 c whole wheat flour and knead with hands until a ball forms, adding more whole wheat flour as necessary. The ball should hold its shape enough to be baked on its own (not in a pan).
- Cover and let rise for at least one hour at room temperature.
- Cover a baking stone with parchment paper and gently place the ball of dough on the parchment. Let it stand while you heat your oven to 375 degrees and bake for 30-40 mins, until the ball sounds hollow. If in doubt, bake it longer.

Enjoy,
Tofu