Pumpkin-Parmesan Wheat Bread

I had some pumpkin puree leftover from the pumpkin I roasted from my High Ground Organics CSA box last week...and I wanted to make something savory.

1 C milk

4 T unsalted butter

2-1/2 t active dry yeast

1/2 C organic granulated sugar

1 t smoked sea salt

5 C white whole wheat flour

1/2 C dark rye flour

1/2 C hazelnut flour

1/2 C pumpkin puree

2 large eggs

shredded parmesan cheese

Heat milk with butter in a pan until the butter has melted. Remove from heat. Add sugar and salt and leave to cool. Add yeast and let bloom for 5 minutes. Mix in half the flour. Add the puree and eggs. Stir in the remaining flour and knead until you have a firm dough that begins to pull away from the edge of the bowl.

Lightly grease the bowl, cover with a damp cloth, and let rise for about 90 minutes. Punch the dough down, add shredded parmesan, and fold into a buttered loaf pan. Let rise for another 60 minutes. At 50 minutes of rising, preheat the oven to 400 degrees. Bake uncovered for approximately 35 minutes until a nice golden brown. Turn onto a wire cooling rack and cool completely.

Bread is best eaten within 4 days, but freshly baked bread in our home barely lasts a day.

The boys requested a grilled ham and cheese sandwich on the pumpkin bread. Deliciously easy dinner!