Surprise your family and friends with this delicious hearty Dark Rye Pumpkin Yeast Bread. It's easy to make with a few simple ingredients, and it will be a huge hit on your Thanksgiving table.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Contrary to the title of this recipe, this Dark Rye Pumpkin Yeast Bread does not contain any pumpkin in the ingredients. I've named this recipe specifically for the shape of the bread itself. For those of you who are so over the last three months of all things "pumpkin flavored"...you're welcome!! LOL
The idea for this bread came to me last week when I'd seen a friend (Katrina of Baking with Boys) on a Facebook post that it was National Homemade Bread Day. After I'd seen her post, I immediately went to my baking cabinet to see what kind of homemade bread I could whip up in a short amount of time. My rye flour jumped out at me calling "use me, use me," and since I'm never one to want to disappoint, I decided that a dark rye yeast bread would be perfect for the occasion.
From there, the idea of shaping the loaves into pumpkins just popped into my head, so I ran with it. I think it's a fun and unexpected new way to serve bread at a family gathering, and it's certainly a conversation starter if used as an edible centerpiece on the table.
DARK RYE PUMPKIN YEAST BREAD {PRINT THIS RECIPE}
Makes: 2 medium pumpkins Prep Time: 2½ hours (includes rise time) Bake Time: 40 minutes
2 cups water
2 tablespoons butter
⅓ cup molasses
2 tablespoons canola oil
1 tablespoon sugar
3 cups all-purpose flour
2 packages of active dry yeast (4½ teaspoons)
¼ cup unsweetened cocoa powder
1½ tablespoons caraway seeds
1 tablespoon salt
3½ cups rye flour (you may not need all of it), plus additional for kneading.
cooking spray
plastic wrap
2 baking sheets
parchment paper (optional)
-In a small saucepan simmer the first five ingredients until the butter is melted. Set aside to cool to a warm 110-115 degrees.
-In a large bowl (I used the bowl of my stand mixer), whisk together the all-purpose flour, yeast, cocoa powder, caraway seeds, and flour. Stir in 3 cups of rye flour.
-Using the dough hook attachment (or a wooden spoon) add the liquid ingredients to the dry ingredients until the dough comes together into a ball. *Note - you may need to use the additional rye flour at this point if the dough is too wet and sticky.
-Turn the dough out onto a surface that has been lightly dusted with additional rye flour and knead the dough by hand until it is smooth and elastic.
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-Spray the inside of the bowl with cooking spray. Return the dough back into the bowl and spray the top of the dough with a light spray of cooking spray. Cover with plastic wrap and allow the dough to rise in a warm, draft-free place for 1 hour (or until doubled in bulk).
-Once the dough has doubled, turn the dough out and divide the dough equally in half. Cut two small pieces to form the stems of each pumpkin. Form each half of the dough into a smooth, round pumpkin shape, indenting slightly at the top for the stem. Wet the top of the pumpkin (where the stem will be) with a tiny bit of water and press the small bit of dough onto the large round to form a stem. Use a sharp paring knife to cut rounded slits into the pumpkin and some additional slits for the stem.
Continue the same process with the second half of the dough and stem piece.
-Allow the pumpkin loaves to rise again until doubled in a warm, draft-free place (approximately 30-45 minutes).
-Preheat the oven to 400 degrees. Bake the loaves in a preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped. Cool on a wire rack and serve as desired for sandwiches or use as an edible table centerpiece.
If you love this recipe but don't want to shape your bread into pumpkin shapes, no worries. Just divide the dough in half and shape each half into traditional oval-shaped loaves. You'll enjoy the taste of the dark rye bread just as much in an oval shape as you will in a pumpkin shape so fear not that this recipe can be used just during the holidays. Please enjoy it all year through!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Kim Bee says
Oh my gosh, I flipping love this bread. Not only do I LOVE rye bread but I love the shape of this. This is super creative.
Marjory says
This is another winner Renee! Your bread could take center stage on a holiday table!
Heather Schmitt-Gonzalez says
Oh my gosh, these are adorable Renee - so perfectly formed! And I adore dark rye, so I have to add these to my to-make list.
Kirsten from http://ComfortablyDomestic.com says
Dark rye is one of my all time favorite breads. The pumpkin shape is way too cute!
Aly ~ Cooking in Stilettos says
This is absolutely stunning and perfect for the holidays! While yeast and I still are on the outs, I might have to revisit my bread baking fear and make my own rye bread 🙂
Blackberry Babe says
This is SO cool!
Erin Dee says
This is so gorgeous! Mine would look nothing like this, though. It'd be an unrecognizable blob. 😉 And I find this type of rye bread so interesting. I've never seen it here in Germany and they're crazy about their rye bread (although I live in Berlin so maybe it can be found in other parts!)
Jenny Bullistron says
I love how you shaped this bread - what a great idea!
The Food Hunter says
OMG! I love the shape of this...what a fun idea
Lauren Kelly says
I absolutely LOVE homemade bread! I admit, I have been intimidated by making yeast bread but this adorable bread inspires me!
Nikki says
I can't tell you how happy I am to know there's no pumpkin in this bread! It looks cute though! And now I know how to fashion a pumpkin pie of dough! Thank you, Renee!
Back for Seconds says
I am just amazed by you! This bread is awesome and I saw the santa bread too!! So talented 🙂
Lora Anna says
What a fantastic bread, Renee. I'm not over pumpkin any time soon...I still have another recipe to post haha! I would love a couple slices to make a great sandwich right now for lunch!
TidyMom says
WOW I love this Renee - I just love homemade bread, but this takes it to a whole other level!
Faith (An Edible Mosaic) says
There is nothing as delicious as homemade bread, and I love a good dark rye! This loaf is so adorable in the shape of a pumpkin, and would be perfect for making sandwiches with leftover turkey after Thanksgiving!
Kacey Joanette says
I cannot get over how beautiful this looks! I am not the craziest fan of rye but my husband LOVES it and would be happy to know there are no pumpkin ingredients in this recipe 🙂 Perfect holiday gift!
Jenn P&C says
OHMYGOSH YES! I'm *obsessed* with rye bread and cannot wait to try this! Thanks for the recipe!