Whisk together 2 cups pumpkin puree, 1 cup warm water and 3 heaping tablespoons of starter.

Add sifted flour (3.5 cups whole grain spelt and 1/2 cup whole grain rye), 2 tablespoon cinnamon and 1 teaspoon salt. I use a mesh strainer for sifting.

Mix with a spoon until shaggy dough forms.

Add 1 cup dried cranberries or raisins and 1 cup chopped pecans.

Using a wet hand or sprinkling dough with flour (wet hand is easier), knead dough into a ball.

Cover tight and leave at warm room temperature for about 6 hours, or until the dough rises and puffs up some. Don't let the dough ferment longer than 8 hours, or it will get too sour. In warm weather, it would be easily done within 5 hours. Fermentative bacteria and yeast love whole grains and when you add pumpkin's sugars to that, they go absolutely crazy.

Sprinkle the dough generously with water and using wet hands, transfer the dough onto parchment lined baking sheet. Wetting hands often, shape it into a tighter ball. Cover with plastic, or a wet towel, and leave at warm temperature for 45 minutes.

Preheat oven to 400ºF, slash bread if desired, bake for 10 minutes. Reduce temperature for 350ºF and bake 25-30 more minutes (internal temperature should register at 190ºF).

Cool on wire rack.