Fall is just a few weeks away and it is time to do some planning for some fall baking. I am going to start this year off with Harvest Bread. It is an artisan bread with several surprise ingredients which makes it a very dense and hearty bread. Moreover it slices into thin slices just perfect for sandwiches and toast. It has a slightly sweet rustic flavor that complements tuna or chicken salad in a sandwich. Also goes well with chowders and cream soups.
I have made this bread several times and have not gotten much lift from the yeast. The whole wheat, rye flour and corn meal are heavy even with bread flour, so don’t get upset if it looks like it isn’t going to rise. It will just about double all total. Don’t try to extend the rise time thinking that is will continue to rise. You will only risk having the bread collapse while baking from being over proofed (raised time.) What it does develop a nice texture to the bread and flavor. There is pumpkin and molasses to give it a hint of sweetness and soften the dense texture, also it smells wonderful while baking.
- 1 package active yeast
- ¾ cup warm milk
- ½ cup canned pumpkin
- ¼ cup molasses
- ¾ teaspoon salt
- 2 tablespoons margarine melted
- ¾ cup rye flour
- ¾ cup whole wheat flour
- ½ cup yellow corn meal
- 1 ¼ cup bread flour
In a large mixing bowl combine yeast and warm milk(105 to 115 degrees.) Let stand for 5 minutes until yeast bubbles. Add pumpkin, molasses, salt, and margarine and mix with mixer until blended. Add rye flour, whole wheat flour and corn meal and mix with mixer until blended. Switch to dough hook or stir in by hand bread flour. If using dough hook, allow it to run until dough is elastic about 3 to 5 minutes. If mixing by hand, turn out on floured surface and kneed until elastic about 5 minutes.
Place in greased bowl and covered with plastic wrap and set in a warm draft free place to rise for about 45 minutes. Then roll out the width of bread pan and about 15 inches long on a floured surface. Roll up in jelly roll fashion starting from the narrow side. Place in a oiled bread pan or cookie sheet with seam side down. Cover with plastic wrap and let rise for 1 hour.
Bake for 45 minutes at 375 degrees. Let cool in pan for 10 minutes and turn out. Slice when cool.
Tip: I usually freeze the left over pumpkin from the can to use later. You should have a full cup left. Just thaw when ready to use.
I will be taking a continuing education coarse for the next week and a half in order to renew a profession state license I have. This also includes writing a test so I will probably not be on line until I am done. Then I will catch up on all the emails and every ones blogs. So until later this month, I will be back.