This is a tale of two loaves of Pumpkin Yeast Bread. These twin loaves from different flours began with the same list of ingredients, but took on a different life when the flour was added. One loaf was made with all-purpose white flour; while the other loaf was made with the ancient grain Einkorn.
The first loaf turned out really fine, dressed in yellow and looking so divine with a beautiful egg wash finish. The flavor was delightful! The slices tasted great plain, as a sandwich, or toasted and spread with butter and sprinkled with cinnamon sugar.
- 1/4 cup warm water
- 1/3 cup warm milk (I used almond milk)
- 1 large egg, beaten
- 3/4 cup puréed pumpkin, either fresh or canned
- 1 tablespoon olive oil
- 3 1/2 – 4 cups Einkorn flour, plus more for sprinkling (I used 80% extraction Einkorn flour from Jovial Foods)
- 1/4 cup brown sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon cinnamon