Pumpkin Rye Yeast Bread - cooking recipe

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
1 cups fresh pumpkin puree or (16 ounce) can solid pack pumpkin
2 1/2 cups rye flour
2 cups whole wheat flour
3 -4 cups all-purpose flour

Preparation

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, coca 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.