“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.”
READY IN:
4hrs
SERVES:
16
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
  2. Let cool to room temperature.
  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. Beat in pumpkin using an electric mixer.
  5. Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
  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. Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
  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. Punch dough down and divide in half.
  10. Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
  11. Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
  12. Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
  13. Let cool on racks completely before slicing.

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