Pumpkin Rye Bread
Author: 
 
Ingredients
  • 1½ cups very warm water (about 120 degrees)
  • 1 teaspoon sugar
  • 1 package active-dry yeast
  • ½ cup solid pack pumpkin
  • 4 cups bread flour, divided
  • 1½ teaspoon salt
  • 1 cup rye flour
  • 1 tablespoon caraway seed (more to taste)
  • 1 tablespoon molasses
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • Optional: 1 egg white whisked with 1 teaspoon water and flaked rye (or oatmeal)
  • Food coloring - orange and black to create Halloween colors
Instructions
  1. In a large bowl combine very warm water, sugar, and yeast. Let sit until bubbles begin to form - about 5 minutes.
  2. Add pumpkin, 3 cups of bread flour, and salt. Mix until completely combined. Mixture will be a heavy batter.
  3. Spread the remaining 1 cup of bread flour on work surface and drop half (about 1½ cups or 1 pound) dough on the flour. Sprinkle some of the flour on top of the dough and knead until just slightly sticky - about 5 minutes. It's very soft to begin with; use a dough scraper if necessary. Form kneaded dough into a ball and place in a greased bowl. Leave any leftover flour on work surface.
  4. The remaining dough in the bowl will be your brown rye bread. To knead by hand, stir in caraway seeds, molasses, cocoa, and espresso powder,. Push bread flour aside and place 1 cup rye flour on the work surface, then drop the dough onto the top and knead as you did the orange dough. If more flour is needed, don't add more rye - use bread flour. (If kneading by machine, simply add the remaining ingredients to the dough and switch to a dough hook and knead for 5 minutes.) Form a ball and place it into the bowl next to the orange dough.
  5. Cover and let rise for 1 hour.
  6. On floured surface, press or roll the rye dough into a rectangle approximately 12 inches long, with the width a little shorter than the length of your bread pan. Repeat with the orange dough. Place orange dough on top of brown dough. (It doesn't have to fit perfectly.)
  7. Fold the bottom third up and then the top third down over the bottom third. Pinch edges closed. Using the edges of your hands, gently tuck the dough under all the way around, several times until you achieve a smooth loaf. If the orange dough shows through the top a little, that's fine.
  8. Place in prepared loaf pan, cover with a cloth or plastic wrap, and let rise until double - about 1 hour.
  9. Heat oven to 375 F and lightly grease a large loaf pan. (I like to spray with a flour/oil spray like Baker's Joy.)
  10. If desired, brush the top of the loaf with egg white wash and sprinkle with flaked rye (or oats). Make several slits diagonally or straight across the top using a sharp knife, razor, or scissors.
  11. Bake for approximately 40-45 minutes, or until light brown. When released from the pan the bottom should sound hollow when tapped. .
  12. For best results, let the bread cool before cutting.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8307