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    You are in: Home / Recipes / Pumpkin Rye Yeast Bread Recipe
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    Pumpkin Rye Yeast Bread

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hr

    HeatherFeather's Note:

    Another unique recipe clipped from the reader submitted recipes section of an old gourmet magazine. Prep time is an estimate - allow plenty of time for mixing, kneading and two rises. This is not a tea loaf type of bread - but rather meant to be a hearty loaf for sandwiches. The pumpkin should provide tenderness, color, and moisture - but I would not expect this to taste very pumpkiny.

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    Serves: 16



    Units: US | Metric


    1. 1
      In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
    2. 2
      Let cool to room temperature.
    3. 3
      Combine water mixture and espresso powder, coca powder, salt, butter, and yeast in a mixing bowl and let rest 5-10 minutes until it starts to get frothy.
    4. 4
      Beat in pumpkin using an electric mixer.
    5. 5
      Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
    6. 6
      Add enough of the remaining 1 cup of all-purpose flour to form a sticky mass that is just starting to come away from the sides of the bowl.
    7. 7
      Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
    8. 8
      Place into a greased bowl, flip over once to coat top, then cover with greased plastic wrap and let rise until doubled in bulk (about 1 hour).
    9. 9
      Punch dough down and divide in half.
    10. 10
      Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
    11. 11
      Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
    12. 12
      Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
    13. 13
      Let cool on racks completely before slicing.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on October 10, 2014


      Hearty loaves came out moist & delicious. The pumpkin is just a moisturizer, but sure does the job in this dry climate. I didn't have espresso powder so I substituted it with 2 tsp. instant coffee plus 2 TBSP of C&H baker's sugar. I also deleted 1 C of all-purpose flour and used 1 C organic, finely milled oat flour. The rye flour was also organic and stone ground. It took 7 hrs. to make & bake so allow a whole day to make these. I did not have time for a break during those 7 hrs., just time to drink a couple glasses of water on the run. Part of the kneading was done on a Kitchenaid stand mixer with dough hook; the rest on a floured mat. A lot of work, but if you love making great bread it's all worth it! Plus you know exactly what's in the bread--no additives or preservatives. The first loaf has lasted 8 days. Longer than less hearty bread from the market. And you can toast it and put jam or preserves on it & it's wonderful with your breakfast.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2004


      This is wonderful hearty dark bread that was wonderful with Italian Lentil and Vegetable Stew A Parsley Tonic to Aid Circulation (so glad I tagged both of these recipes in the Recipe Tag game). I made a few minor changes by skipping the onion and using insant decaf coffee (instead of espresso powder) but I did use some onion salt with regular salt to make up the 1 tablespoon of salt. I also only used 4 teaspoons yeast but that was to compensate for my high altitude area. Heather, thanks for sharing this wonderful bread recipe which we will be having often!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Rye Yeast Bread

    Serving Size: 1 (116 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 231.3
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 2.0 g
    Cholesterol 7.6 mg
    Sodium 440.2 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 5.7 g
    Sugars 0.6 g
    Protein 7.0 g

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