Falls Mill Harvest Bread Recipe

Name: Falls Mill Harvest Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages active dry yeast (4 1/2 tsp); 1 ⅔ cups warm skim milk (105 to 115 degrees); 3 ⅓ cups bread flour, divided; 1 ½ cups rye flour; 1 ½ cups whole wheat flour; 1 cup stone-ground yellow cornmeal; ¾ cup mashed cooked pumpkin (canned is fine); ⅓ cup molasses; 2 tablespoons butter, melted; 1 ½ teaspoons salt; cooking spray

Servings: persons

2 packages active dry yeast (4 1/2 tsp)
1 ⅔ cups warm skim milk (105 to 115 degrees)
3 ⅓ cups bread flour, divided
1 ½ cups rye flour
1 ½ cups whole wheat flour
1 cup stone-ground yellow cornmeal
¾ cup mashed cooked pumpkin (canned is fine)
⅓ cup molasses
2 tablespoons butter, melted
1 ½ teaspoons salt
cooking spray

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.

815

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 packages active dry yeast (4 1/2 tsp), 1 ⅔ cups warm skim milk (105 to 115 degrees), 3 ⅓ cups bread flour, divided, 1 ½ cups rye flour, and more.

Yes, Falls Mill Harvest Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Falls Mill Harvest Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions