1 1/2 cups skim or low-fat milk
1/2 cup light molasses
1/4 cup butter or margarine
1 tablespoon salt
2 packages (2 scant tablespoons) active dry yeast
1/4 cup warm water
1/2 teaspoon sugar
3 cups whole-grain rye flour
2 cups pumpkin puree (drained, if using homemade puree)
6 1/2 cups (approximately) all-purpose flour
1 teaspoon molasses mixed with 1 tablespoon water for glaze (optional)
1. In a small saucepan, scald the milk over high heat. Remove from heat,
and add the molasses, butter or margarine, and salt, stirring the
ingredients to dissolve them. Pour the mixture into a large bowl and
set
the bowl aside until the mixture has cooled down to warm.
2.When the milk mixture is almost at the right temperature, in a small
bowl, combine the yeast with the warm water and sugar, stirring the
ingredients to dissolve them. Let the mixture stand for 10 minutes
or until
the yeast begins to foam. Then add this to the warm milk mixture.
3. Add the rye flour, stirring the mixture until it is smooth. Then
stir in
the pumpkin puree.
4. Add 5 1/2 cups of the all purpose flour 1 cup at a time, stirring
the
mixture well after each addition. Cover the dough with plastic wrap,
and
let the dough rest for 10 minutes.
5. Turn the dough out onto a floured surface, and knead the dough for
10
minutes, adding more all-purpose flour as needed, until the dough is
smooth
and elastic (it will be soft). Place dough in a very large oiled bowl,
turning it to oil the top, cover the bowl with a dishtowel or cover
it
lightly with plastic wrap, and let the dough rise in a warm, draft-free
place 1 1/2 hours or until it has doubled in bulk.
6. Punch down the dough, and let it rest for 5 minutes. Divide the
dough in
thirds, and shape each thrid into a loaf. Place each loaf in a greased
8x4
inch or 9x5 inch pan, cover pans lightly, and let loaves rise for 40
minutes or until doubled in bulk.
7. Preheat oven to 400 degrees.
8. Place pans in the hot oven, and bake the loaves for 30 minutes.
Remove
pans from oven, brush loaves with molasses glaze if desired, return
them to
the oven, and bake for 10 minutes longer or until they sound hollow
when
tapped. Remove from pans and cool on rack.
Judi --Mom to Maia (15 May 1994)