- 2 1/2cupswater
- 2teaspoonsdill seeds
- 1teaspoonfennel seeds
- 1/4cup mincedonions
- 2teaspoonsinstant espresso powder
- 1/4cupunsweetened cocoa powder
- 1/4cupunsalted butter, cut into pieces
- 5teaspoonsactive dry yeast
- 2cupsfresh pumpkin puree or1 (16ounce)cansolid pack pumpkin
- 2 1/2cupsrye flour
- 2cupswhole wheat flour
- 3-4cupsall-purpose flour
- 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.
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