• 1 cup pumpkin puree (not pie filling; can use canned, but it’s also super easy to make yourself.)
• 2 C lukewarm water
• 1 1/2 Tbsp granulated yeast
• 1 Tbsp salt
• 5 Tbsp butter, melted
• 1/3 C honey
• 1/2 C old-fashioned oats
• 3/4 C whole wheat flour
• 3/4 C rye flour
• 4 C unbleached all-purpose flour

Mix yeast, salt, water, butter, and honey in a large bowl (if not mixing in a stand mixer; otherwise just use whatever size bowl will hold it all).

Mix in the oatmeal, pumpkin, and flours. You don’t need to knead.

You can use a stand mixer with dough hook or do it by hand with a wooden spoon – just make sure all the flour gets incorporated.

Cover and let rise at room temperature for 2 hours.
At this point, you can either bake with it or put it in a lidded (but not airtight) container in the refrigerator to bake over the next 9 days.

If you put it in the refrigerator, you’ll need to let it rise in the pan for 2 hours on baking day.

If you are using it right away, unrefrigerated, put it in the pan and let rise for 40 minutes while the oven preheats to 350F.

Throw a couple of ice cubes in the bottom of the oven and bake the bread for 45-50 minutes.

The book says to put a boiler tray in the bottom and add water but really, the old ice cubes in the oven works just fine.
Allow to cool before slicing or eating.

by Pak101.com (few years ago!) / 1001 views