Recipe Cottage


LOCATION: Recipes >> Breads Yeast >> Pumpkin Pumpernickel

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.