Pumpkin Rye Yeast Bread

• 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

1. In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
2. Let cool to room temperature.
3. 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.
4. Beat in pumpkin using an electric mixer.
5. Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
6. 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.
7. Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
8. 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).
9. Punch dough down and divide in half.
10. Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
11. Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
12. Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
13. Let cool on racks completely before slicing.

water, dill seeds, fennel seed, onion, espresso powder, cocoa, salt, unsalted butter, active dry yeast, pumpkin puree, rye flour, whole wheat flour

Taken from www.food.com/recipe/pumpkin-rye-yeast-bread-94910 (may not work)