![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/Pumpkin-Rye-Bread-The-Rowdy-Baker.jpg?resize=584%2C815\")
<\/p>\n<\/p>\n
Two of my favorite breads have been marbled together to create a crusty, flavorful symbol of autumn harvest. This loaf could be:<\/p>\n
I actually made two versions\u2014this, and one using sourdough. I loved the chewy texture of the sourdough loaf, but I can only put one recipe in a blog, and this one was quicker to make. (You’re welcome!) I will, however, post the sourdough recipe too in a few days. Check back!<\/p>\n
It takes a little more effort to make this than a normal loaf of bread, because you will have to knead the orange half by hand. (The rye half can be kneaded by machine if you wish.) But there is nothing hard about this at all.<\/p>\n
<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/1-prb-combine-yeast-sugar-and-water.jpg?resize=584%2C390\")
Combine water, sugar, yeast, and let it sit until you see a few small bubbles forming (about 5 minutes).<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/2-prb-add-pumpkin-flour-and-salt.jpg?resize=584%2C390\")
Add flour, pumpkin (sheesh, that looks RED!) and salt. Mix well. It will be more like a heavy batter than a dough.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/3-prb-separate-dough-and-put-half-on-1-cup-of-flour.jpg?resize=584%2C390\")
Place half the dough on top of 1 cup flour on work surface. Knead for about 5 minutes. You probably won’t need all the flour, but that will depend on if you divided the dough evenly. If it isn’t sticking to your hands, it has enough flour!<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/4prb-knead-into-ball-and-set-into-greased-bowl-1.jpg?resize=584%2C390\")
Form into a ball and place in greased bowl.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/5brb-to-the-other-half-add-molasses-cocoa-espresso-powder-rye-flour-and-caraway.-Knead-and-form-ball.jpg?resize=584%2C390\")
To the remaining half add molasses, cocoa, espresso powder, and caraway seeds. If using the machine to knead, add rye flour. If kneading by hand, don’t add the flour yet. Dump the wet dough onto a cup of rye flour. Knead well and form into a ball.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/6-prb-nestle-dough-together-in-greased-bowl-and-let-rise.jpg?resize=584%2C390\")
Snuggle them up, cover with a cloth or plastic wrap, and let them rise.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/7-prb-orange-dough-is-softer-and-will-rise-a-bit-more-than-rye.jpg?resize=584%2C390\")
The orange dough is softer and will rise a little more. That’s okay!<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/8-prb-press-or-roll-each-ball-into-rectangle-approx-12-inch-long-and-not-as-wide-as-your-pan.jpg?resize=584%2C390\")
Press or roll each ball into a rectangle about 12 inches long and not quite as wide as the length of your pan. Lay orange dough on brown.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/9-prb-fold-bottom-third-up-to-middle-then-top-third-down-over-bottom.jpg?resize=584%2C390\")
Flip bottom third up, then top third down over the bottom third.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/10-prb-pinch-edges-1024x683.jpg?resize=584%2C390\")
Pinch it all the way around the edges.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/11-prb-gently-tuck-dough-under-going-all-the-way-around-the-loaf.jpg?resize=584%2C390\")
Use the sides of your hands to gently tuck the bread under ALL the way around until you have a smooth loaf. Place it in the pan to rise until doubled.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/13-prb-if-desired-brush-with-egg-wash-and-sprinkle-with-flaked-rye.jpg?resize=584%2C876\")
Once it has risen, you can brush the top with an egg wash and sprinkle with flaked rye if you’d like.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/14-prb-using-sharp-knife-razor-or-scissors-cut-several-slits-into-top-of-loaf.jpg?resize=584%2C390\")
Snip! Snip! Cut a few slits in the top, straight or diagonal, with a sharp instrument of choice.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/prb-baked.jpg?resize=584%2C390\")
Put down that butter! Try to restrain yourself (I know it’s hard) and wait until it’s cooled off to cut it, otherwise you’ll let out all that important steam. Warm is okay.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2020\/10\/Pumpkin-Rye-Bread-from-The-Rowdy-Baker-1.jpg?resize=584%2C390\")
<\/p>\n
This is going to be a fall tradition around here from now on. Hope you and yours enjoy it too!<\/p>\n
Lorinda<\/p>\n","protected":false},"excerpt":{"rendered":"
Two of my favorite breads have been marbled together to create a crusty, flavorful symbol of autumn harvest. This loaf could be: The focus of a charcuterie board. A Thanksgiving centerpiece. The foundation for the best turkey or grilled cheese … Continue reading