Pumpkin Rye Yeast Bread Recipe
Hearty, Savory Loaf for Sandwiches with a Touch of Pumpkin Moisture
Description:
This Pumpkin Rye Yeast Bread is a unique recipe that comes from the reader-submitted section of an old gourmet magazine. Perfect for those who love hearty, flavorful breads, this recipe isn’t meant to be a sweet pumpkin loaf but rather a robust sandwich bread with a slight vegetable-forward essence. The pumpkin contributes to the bread’s tenderness, color, and moisture without overwhelming the flavor with a strong pumpkin taste. The rye and whole wheat flours, combined with a hint of fennel and dill seeds, make for a delightful rustic texture and a savory experience.
Allow ample time for mixing, kneading, and allowing the dough to rise — this recipe requires patience but rewards you with a wholesome and satisfying loaf. This is not a quick bread, but a rewarding effort that results in two lovely loaves of bread with a hearty crumb.
Recipe Details:
- Category: Yeast Breads
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours
- Servings: 16 slices (2 loaves)
- Yield: 2 loaves
- Calories per Serving: 231.4 kcal
- Difficulty Level: Medium
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 2 1/2 cups |
| Fennel seed | 2 teaspoons |
| Onion (finely chopped) | 1 large |
| Instant espresso powder | 1/4 teaspoon |
| Salt | 2 teaspoons |
| Unsalted butter | 1/4 cup (softened) |
| Active dry yeast | 1 packet (2 1/4 teaspoons) |
| Fresh pumpkin puree | 1 cup |
| Solid pack pumpkin | 5 cups |
| Whole wheat flour | 2 1/2 cups |
| All-purpose flour | 2 cups |
| Rye flour | 3/4 – 1 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 231.4 kcal |
| Total Fat | 4g |
| Saturated Fat | 2.1g |
| Cholesterol | 7.6mg |
| Sodium | 440.2mg |
| Carbohydrates | 43.8g |
| Fiber | 5.7g |
| Sugar | 0.6g |
| Protein | 7g |
Instructions:
-
Boil the Fennel Seed and Onion Mixture:
In a small pan, bring 2 1/2 cups of water to a boil. Once boiling, add the fennel seeds, dill seeds, and chopped onion. Let them boil for about 1 minute, infusing the water with aromatic flavors. -
Cool the Mixture:
Remove the pan from the heat and allow the mixture to cool to room temperature. This will help prevent the heat from killing the yeast when added later. -
Prepare the Yeast Mixture:
In a large mixing bowl, combine the cooled water mixture with 1/4 teaspoon instant espresso powder, 2 teaspoons salt, 1/4 cup unsalted butter (softened), and 1 packet of active dry yeast (about 2 1/4 teaspoons). Stir gently and let this mixture rest for 5-10 minutes until it becomes frothy. This ensures the yeast is activated and ready to rise. -
Incorporate the Pumpkin:
Once the yeast mixture is frothy, add 1 cup fresh pumpkin puree and mix it in thoroughly using an electric mixer or by hand, depending on your preference. The pumpkin will add moisture and tenderness to the dough. -
Add the Dry Ingredients:
Gradually begin adding the rye flour, whole wheat flour, and 2 cups of all-purpose flour to the pumpkin mixture. Mix well after each addition. Once the dough begins to come together, add the remaining 3/4 to 1 cup of all-purpose flour until the dough forms a sticky mass that just starts to come away from the sides of the bowl. If the dough feels too sticky, continue adding small amounts of flour until the desired consistency is achieved. -
Knead the Dough:
Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes, adding a little flour as needed to make the dough smooth, soft, and elastic. It should form a ball that is pliable but not too stiff. If the dough seems too sticky, use a light hand with the flour, ensuring it remains soft. -
First Rise:
Place the dough into a greased bowl. Flip it once to coat the top with oil or butter. Cover the bowl with greased plastic wrap or a clean kitchen towel. Let it rise in a warm area for about 1 hour, or until the dough has doubled in size. -
Punch Down and Shape:
Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough in half and shape each portion into a loaf. Place the loaves into two greased 9x5x3-inch loaf pans. -
Second Rise:
Cover the pans again with plastic wrap or a towel and allow the dough to rise for another hour. The dough should double in size again, and you’ll see it starting to dome over the sides of the pans. -
Preheat and Bake:
Preheat the oven to 350°F (175°C). Once the dough has risen, place the loaves in the oven and bake for 50-55 minutes. The bread is done when it sounds hollow when tapped on the bottom. -
Cool and Slice:
Remove the bread from the oven and place it on wire racks to cool completely. Allow it to cool thoroughly before slicing — this ensures the texture sets properly and will make slicing easier.
Tips for Success:
- Let the Bread Rise Slowly: If you have the time, allow your dough to rise slowly in a cooler area or even in the fridge overnight. This slow rise will deepen the flavor and improve the texture.
- Flavor Variations: You can experiment with adding herbs like rosemary or thyme, or seeds like sunflower or pumpkin seeds, to enhance the savory notes of this bread.
- Serving Suggestions: This hearty loaf is perfect for making sandwiches, especially with deli meats, cheeses, or roasted vegetables. You can also serve it as a side with soups and stews.
Why You’ll Love This Recipe:
The Pumpkin Rye Yeast Bread is an exceptional choice for anyone looking to bake a bread that’s as delicious as it is hearty. It strikes the right balance between savory and tender, making it ideal for sandwiches or as an accompaniment to various meals. With a slight sweetness from the pumpkin and a satisfying texture from the rye and whole wheat flours, it’s a delightful loaf that’s sure to become a favorite in your bread-baking repertoire.
Give it a try, and let the rustic, savory flavor of this bread become the star of your next meal!
