Pumkin Rye Yeast Bread | Kroger Promotion: Recipe Ads | Indy Week
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Pumkin Rye Yeast Bread 

Perfect with vegetable soup!

1/4 cup unsalted butter, cut into pieces
5 tsp. active dry yeast
2 cups fresh pumpkin puree or 1 (16 oz.) can solid pack pumpkin
2 1/2 cups rye flour
2 cups whole wheat flour
3-4 cups all-purpose flour
2 1/2 cups water
2 tsp. dill seeds
1 tsp. fennel seeds
1/4 cup minced onions
2 tsp instant espresso powder
1/4 cup unsweetened cocoa powder
1 tbsp salt

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, cocoa 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.
  • Perfect with vegetable soup!

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ummmy!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

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ummmy!

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