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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 4 |
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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. Ingredients:
2 1/2 cups water |
2 teaspoons dill seeds |
1 teaspoon fennel seed |
1/4 cup minced onion |
2 teaspoons instant espresso powder |
1/4 cup unsweetened cocoa powder |
1 tablespoon salt (really) |
1/4 cup unsalted butter, cut into pieces |
5 teaspoons active dry yeast |
2 cups fresh pumpkin puree or 1 (16 ounce) can solid pack pumpkin |
2 1/2 cups rye flour |
2 cups whole wheat flour |
3 -4 cups all-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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