Recipe by HeatherFeather
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.
Top Review by Kay Campion
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.
- 591.47 ml water
- 9.85 ml dill seeds
- 4.92 ml fennel seed
- 59.14 ml minced onion
- 9.85 ml instant espresso powder
- 59.14 ml unsweetened cocoa powder
- 14.79 ml salt (really)
- 59.14 ml unsalted butter, cut into pieces
- 24.64 ml active dry yeast
- 473.18 ml fresh pumpkin puree or 453.59 g can solid pack pumpkin
- 591.47 ml rye flour
- 473.18 ml whole wheat flour
- 709.77-946.36 ml all-purpose flour
Directions See How It's Made
- In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
- Let cool to room temperature.
- 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.
- Beat in pumpkin using an electric mixer.
- Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
- 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.
- Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
- 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).
- Punch dough down and divide in half.
- Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
- Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
- Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
- Let cool on racks completely before slicing.