Instructions: In a small saucepan, combine the caraway seeds, chopped onion, vinegar, and water. Bring to a boil, reduce the heat to medium, and simmer 2 minutes. Add the butter and stir to melt. Cool to 120 to 130 . The onion pieces will be softened.

In a large bowl, stir together the bran, buckwheat flour, polenta, graham or whole-wheat flour, rye pumpernickel flour, espresso powder, cocoa, and salt. Set aside.

In the work bowl of a heavy-duty electric mixter fitted with the paddle

attachment, combine 2 cups of the flour mixture and the yeast. Add the hot onion-caraway water and beat until smooth, 1 minute. Add the pumpkin puree and 2 more cups of the flour mixture. Beat 1 minute longer. Add the reminaing flour mixture and the unbleached flour, 1/2 cup at a time, until a sticky, soft dough is formed that just clears the sides of the bowl and begins to work its way up the paddle.

Turn out the dough onto a lightly floured work surface and scrape any dough off the paddle. Knead vigourously until springy and dense, about 3 minutes, adding as little extra flour as possible.

This will be a tacky dough under a smooth exterior. it is important not to add much flour or the finished bread will be too dry. Place in a deep greased container, turn once to coat the top, and cover with plastic wrap.

Let rise at room temperature until doubled in bulk, about 1 1/2 hours.

Punch down and let rise again until doubled in bulk, and additional 1 1/2 hours.

Turn out the dough onto a lightly floured work surface and divide into 3 equal portions. Pat each portion into a rectangle and roll up tightly, jelly-roll fashion, to create rectangular loaves. Place seam side down in

three 8-by-4-inch greased loaf pans. The dough will fill the pans one-third to one-half full. Cover loosely with plastic wrap and let rise at room temperature until level with the rims of the pans, 30 to 45 minutes. Twenty minutes before baking, preheat the oven to 375 , with a baking stone, if desired.

Place the pans on the center rack of the preheated oven or directly on the baking stone and bake for 35 to 40 minutes. The loaves will be lightly browned, wound hollow when tapped ont he bottom, and spring back when pressed on the surface with yoru finger. Remove from the pans to racks to cool completely before slicing.

NOTES :
Serve thinly sliced with butter or with assorted smoked meats and liverwurst with pistachios spread with a thin layer of grainy
mustard.

Makes three 8-by-4-inch loaves

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.