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Print this Recipe    Pumpkin Pumpernickel

Pumpkin (or squash) Pumpernickel Bread--3 loaves

1 1/2 cups cold water
1 package yeast
3/4 cup cornmeal
1/4 cup lukewarm water
1/1/2 cups boiling water
2 cups mashed pumpkin
1 1/2 Tbs salt
6 cups rye flour
2 TBS sugar
2 cups whole wheat flour
2 TBS solid shortening
1 TBS caraway seeds

Stir cold water into cornmeal. Add to boiling water and cook stirring
constantly until thick. Add salt, sugar, caraway. Let stand till
lukewarm .

Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir
pumpkin and yeast into cornmeal dough. Add rye flour and enough
whole wheat to make a stiff dough you have to stir with hands. Turn
dough out onto floured board and knead for 10-15 minutes until it
becomes elastic and doesn't stick to the board. Place dough in
large greased bowl, grease its surface and set in warm place (80-85
degrees) to rise until doubled (it will take longer than white or
whole-wheat breads; set in metal bowl in dishpan or bigger bowl of
hot water to help it along). Punch down and form into 3 cannon-ball
loaves. Grease tops of loaves, let rise again until doubled in
bulk. Bake in preheated 375 degree oven about 1 hour. This bread
is orange-brown, not dark like most bakery pumpernickel, because
it uses no molasses.

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