No-Knead Pumpkin Harvest Bread made with pumpkin pureé and filled with dried cranberries, golden raisins, pumpkin seeds, and sunflower seeds.
Uncover the risen dough and carefully scrape out the dough onto a floured surface. Shape the dough into a smooth round ball. Well…not completely smooth there will be bumps and lumps from the fruit and seeds.
Cut 6 18-inch long pieces of string. Lay them across each other on the floured surface. Tip the dough bottom side up and pull each string end up and tie in a knot in the center of the dough. Repeat will of 6 strings to form a wagon wheel looking pattern. Cut the ends of each string off. Turn the dough over so the knot of the string is on the bottom. Straighten the strings as needed to make the wheel uniform as possible. Place on a sheet of parchment and cover with plastic wrap and let rise for 1-2 hours.
Once the oven and pot have heated, remove the pot from the oven and carefully lift the sheet of parchment and place it in the heated pot. Cover with the heated lid. Bake covered for 35-37 minutes. Remove the lid and continue baking until golden.Carefully lift the bread, using the sides of the parchment paper. out of the pot and place on a cooling rack. Cool for 5 minutes, then gently turn over the bread and cut the strings and pull them gently away from the dough. It’s ok if the dough has baked over the top of the string. Just gently pull and it will release. Using a small knife, but a small little circle out of the center of the top of the bread and insert a piece of cinnamon stick. Let the bread cool completely before slicing.