Pumpkin and corn bread- Description of Maize, Pehr Kalm, 1750
"Occasionally people make bread of different kinds of pumpkins and maize mixed. This bread is very fine and sweet. Usually the maize flour is scalded first and the pumpkins cooked, and then both are kneaded together."
4 cup cornmeal scalded with 2 cup boiling water
Boil pumpkin pulp till soft
Drain and add 1 cup pulp to cornmeal
Let both pumpkin and corn cool until they are warm, not hot, or you will kill the yeast
Combine corn and pumpkin adding ½ cup barm and ½ tablespoon of salt
An additional 1 cup of dry cornmeal might be needed for this wet dough to assist in forming and shaping the loaves
Make into two large loaves. Let rest for ½ hour. Dough will not rise much.
Bake for 2 hour at 350-375
To make Bread that will keep moist and good very long- The Country Housewife's Family Companion William Ellis, 1750, same recipe in London Family Magazine-1741
"Slice a pumpkin, and boil it in fair water, till the water grows clammy or somewhat thick; then drain it through a fine cloth or sieve, and with this make your bread, well kneading the dough, and it will not only increase the quantity, but will keep it moist and sweet a month longer then bread wetted with water only."
For two 2lb loaves using 18th Century Technique- recipes by Boulanger
1/2 Cup Leavain (Sourdough starter)
4 Cup Whole wheat flour
2 Cup Water
Let rise several hours until it has heaved
1 Cup pumpkin pulp
Scant Tablespoon of Salt
3 Cup Fine bolted flour (white)
2 Cup Whole wheat flour
Knead well, let rise until proofed, bake in brisk oven for about an hour
To get pumpkin pulp- slice in half one small "pie" pumpkin, scrape out seeds and place the two halfs in boiling water. After a half an hour the pumpkin skin will fall off. Strain the water and collect the pulp to add to the bread when at room temperature.
For 21st Century Technique
Use 1 packet of dry yeast to replace the starter, and add to the initial flour and water. Let rise for an hour then add pumpkin and additional flour.
Or use 2 packets of dry yeast and mix all ingredients at once and proceed as with any bread.
Various cornmeals with scalded water
Light colored bread is Kalm's description of pumpkin bread, dark colored bread is his description of rye and corn bread.
Heritage pumpkin - for more information see article from Colonial Williamsburg:
Scalded white corn and boiled pumpkin pulp.
Bread that was made at my bakery for the Feast of Ste. Clair in Port Huron, Michigan.
This bread is a tribute to the British, French and Native people who lived in the Great Lakes during the colonial era. Based on recipes from the 1750’s this bread uses the skills and ingredients of European baking along with the addition of North American pumpkins and corn.