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.