No-Knead Pumpkin Bread

As the name implies, this recipe is the easiest recipe for making artisan crusty bread with no fuss.  I have been using this method to make beautiful bread to impress my guests each time it is presented.  However, since I have already made pumpkin purée in a Crock Pot as I have described in another recipe, then why not include pumpkin purée into this bread as well. The recipe that I present here today is a simple one for "no-knead bread". All it needs is time for the dough to rise, and 18 hours later, I just add pumpkin purée.  I hope this recipe will be a keeper. Keep in mind that no kneading is required.

Ingredients:
3 cups bread flour
1 tsp salt
1 tsp active dry yeast
1 ½ cups of water

Additional ingredients:
1 cup pumpkin purée
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup total of chopped walnuts and any kind of seeds of your choice

Directions:
In a mixing bowl, combine flour, salt, yeast, and water (use a spatula to mix well). Cover with plastic wrap and let dough mixture sit for 15 hours.

  After 15 hours, a bubble will appear (use the spatula to mix it again). Add pumpkin purée, cinnamon, nutmeg, walnuts, and seeds (I use sunflower seeds). Mix well.

 Line a baking tray with parchment paper.

Dust parchment paper with a mixture of cornmeal and flour. Pour the risen bread dough onto the prepared parchment paper. Sprinkle on top with a mixture of cornmeal and flour. Cover with plastic wrap and let rise for another 2 hours.
About 30 minutes before the end of 2 hours, set the oven to 450°. Place a cast-iron pot with lid inside the oven and heat the cast-iron pot for 20 minutes.

 Lift the parchment paper and place inside the preheated cast-iron pot.

 Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes. Let it cool before slice and serve with butter, jam, etc.…