Falls Mill Harvest Bread

Name: Falls Mill Harvest Bread
Ingredients: 2 packages active dry yeast (4 1/2 tsp); 1 23 cups warm skim milk (105 to 115 degrees); 3 13 cups bread flour, divided; 1 12 cups rye flour; 1 12 cups whole wheat flour; 1 cup stone-ground yellow cornmeal; 34 cup mashed cooked pumpkin (canned is fine); 13 cup molasses; 2 tablespoons butter, melted; 1 12 teaspoons salt; cooking spray

11 ingredients

13 steps

Ingredients

2 packages active dry yeast (4 1/2 tsp)
1 23 cups warm skim milk (105 to 115 degrees)
3 13 cups bread flour, divided
1 12 cups rye flour
1 12 cups whole wheat flour
1 cup stone-ground yellow cornmeal
34 cup mashed cooked pumpkin (canned is fine)
13 cup molasses
2 tablespoons butter, melted
1 12 teaspoons salt
cooking spray

Directions

1

Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
2

Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
3

Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
4

Add enough of remaining bread flour to prevent dough from sticking to your hands.
5

Place in a large bowl coated with cooking spray, turning once to coat other side.
6

Cover and let rise in a warm place, 1 hour or until doubled.
7

Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
8

Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
9

Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
10

Repeat with remaining dough.
11

Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
12

Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
13

Remove bread from pans; cool on wire racks.