Dr. JJ Levenstein's Cranberry Pumpkin Seed Artisan Bread
- 500g flour (I used 100 g whole wheat, 50g rye, and 350g all purpose)
- 250 g water
- 250 g starter*** (You can use your own sourdough starter or the one below, which will produce a less sour, but very flavorful bread)
- 2 tsp (20 g) fine sea salt
- ½ tsp dry active yeast
- 2 TB molasses
- 1 cup dried cranberries
- 1 cup roasted pumpkin seeds (can be purchased or recycled from your Halloween pumpkin)
- Large bowl, sprayed with neutral oil (like canola or grapeseed)
- Clean large cotton napkin or thin cotton dishtowel
- Cast iron pot and lid (or heavy metal casserole and lid)
- Food scale
- Rice flour
- Put the flour, water, molasses, yeast, and starter in the bowl of a stand mixer and mix on medium low until dough pulls together (about 2-3 minutes).
- Add salt and mix on low speed for 15 minutes.
- Stop machine and add cranberries and pumpkin seeds and mix for another 3-5 minutes to incorporate.
- Turn dough out onto lightly floured counter. Pat into a rectangle and fold sides over into thirds. Rotate bread 90 degrees, pat, and fold into thirds again.
- Place into oiled bowl, cover with plastic wrap, and let rest for an hour.
- Turn rested dough out onto a lightly floured counter and repeat the patting and folding steps.
- Then, starting at the edge of the dough, grab the dough, bring into the center, and while rotating the bread, eventually all the edges meet in the middle.
- Prepare a large bowl by lining with a flour sack towel or large cotton napkin, dredge bottom with rice flour, turn over the shaped loaf so seams are down, and place in the bowl.
- Dredge top of loaf with more rice flour and cover and put in a warm place and set a timer for 2 hours.
- When the timer rings, put on your oven to 475 degrees F and heat up either a cast iron pot and lid or heavy stainless pot and lid for an hour.
- Prior to baking, score the top of the loaf with a razor blade or tip of a sharp knife.
- Place the loaf seam sides down into the hot pot, cover, and bake in preheated oven for 24 minutes. Remove the cover and bake for an additional 22-24 minutes until internal temperature is 210 degrees F or crust is deep mahogany brown and remove from oven. Cool the loaf for at least an hour, if you can last that long!
- Enjoy! And serve with Roasted Pumpkin Butter.
The night before baking your bread, put in a large bowl:
- 3 cups all purpose flour
- 3 cups warm water
- 1 tsp active dry yeast
- Mix well and cover with saran wrap. Leave in the warmest place in your kitchen overnight. Make sure the bowl is large enough that if the mixture doubles, you won't have a mess!
- You will have starter left over. You can freeze what you have or continue to feed it daily with ½ cup water, ½ cup flour, cover again, and over time bubbles and a sour smell will evolve to make it truly a sourdough starter. Share the excess with friends. If you need to put your starter to sleep, put it covered in the refrigerator or freeze it. To wake it up, set out overnight (pour off any liquid on top) and re-feed, cover, and it should be bubbly and ready by morning.
Take parenting classes instructed by board certified pediatrician Dr. JJ Levenstein, MD, FAAP online by visiting www.momassembly.com. To learn more about parents' concerns with kids go to her Facebook page at www.facebook.com/TheMDMoms. Also, find helpful parenting products at the website Dr. Levenstein co-founded and serves as president of, www.mdmoms.com.
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