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Pumpkin Rye Yeast Bread Recipe

December 17th, 2012 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2cupswater
  2. 2teaspoonsdill seeds
  3. 1teaspoonfennel seeds
  4. 1/4cup mincedonions
  5. 2teaspoonsinstant espresso powder
  6. 1/4cupunsweetened cocoa powder
  7. 1tablespoonsalt(really)
  8. 1/4cupunsalted butter, cut into pieces
  9. 5teaspoonsactive dry yeast
  10. 2cupsfresh pumpkin puree or1 (16ounce)cansolid pack pumpkin
  11. 2 1/2cupsrye flour
  12. 2cupswhole wheat flour
  13. 3-4cupsall-purpose flour

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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