In the recipe, they mention roasting your own pumpkin around Thanksgiving time in order to get a really good pumpkin-y flavor. Well, it is May and I'm not seeing so many of those pumpkins at my market this time of the year. I had some leftover pumpkin puree from a can and needed to use it up, so I investigated this recipe.
It is a sophisticated loaf, as I said, with white, wheat and rye flours in addition to oats. I didn't have old fashioned oats, just quick oats, but the taste was lovely as can be. Due to the heavy flours in the dough, it does have to rise for a long time, almost two hours if I'm not mistaken. I tend to get a little impatient when waiting for Artisan Bread in 5 to rise, but I waited patiently for this one. I was not disappointed. It is hearty, dense, moist and perfect for sandwiches, toast or just a slice slathered with your favorite spread. It made me wish that I had a bowl of 13 Bean and Ham soup to dip it in.
You'll also see in the photo my other favorite these days: pumpernickel. I brought a loaf of it to a picnic recently with some sweet cream butter and a chunk of sharp cheddar. Wow. Dinner perfection. If you try the pumpernickel, remember that you can make your own caramel coloring and it lasts for a long time in the fridge. (I think mine has been in the fridge for 5 months and it still works great!)