Vegan Sourdough Pumpkin Baguette

Weekends call for delicious homemade bread! And as I can't get enough of pumpkin lately, I made these vegan sourdough pumpkin baguettes. With pumpkin hummus and roasted pumpkins. SO GOOD!

The Recipe

Vegan sourdough pumpkin baguette (yield 2 baguettes)

Ingredients

4 cups / 500 g all-purpose flour

1/4 cup / 50 g active, bubbly starter (here's how to start your own)

1 1/4 cups / 295 ml warm water

1 1/2 teaspoons / 9 g salt

10.6 ounces / 300 g butternut squash, peeled and cut into cubes

1 tablespoon fresh rosemary, chopped

1/3 cup / 40 g pecans

Instructions

1. Combine flour, sourdough starter, water and salt. Knead until dough is smooth. Let it rise overnight at room temperature. Cover the bowl with a damp towel. It is ready, when the dough has doubled in size with a few bubbles on the surface.

2. Preheat oven to 410 °F / 210 °C. Drizzle a baking pan with olive oil and add chopped butternut squash. Bake for about 15 minutes.

3. Combine dough, baked pumpkin, rosemary and pecan nuts. Knead by hand. Divide into two equal pieces and dust generously with flour. Form 2 baguettes and let them rise in a baguette pan for another hour. 

4. Preheat oven to 460 °F / 240 °C. Bake baguettes for about 25-30 minutes or until golden brown.

5. Allow to cool a little. Serve with pumpkin hummus or whatever you desire. ENJOY!