Pumpkin Rye Yeast Bread

Recipe by HeatherFeather
READY IN: 4hrs
SERVES: 16
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.