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Pumpernickel Bread
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Pumpernickel bread is a type of dark, dense rye bread that has a slightly sweet and nutty flavor. It is a popular choice for sandwiches and has a very nice texture when toasted.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 packages active dry yeast
1 1/4 cup warm water (105 to 115 degrees F)
1/4 cup molasses
4 teaspoons salt
2 tablespoons shortening
2 tablespoons caraway seed
2 3/4 cups rye flour
2 3/4 cups flour (more as needed)
cornmeal
directions
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed, and rye flour. Beat until smooth.
Mix in enough white flour to make dough easy to handle. Turn dough onto lightly floured board. Cover and let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down, round up, cover and let rise again until doubled, about 40 minutes.
Grease baking sheet and sprinkle with cornmeal. Punch dough down and divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover and let rise for 1 hour.
Heat oven to 375 degrees F. Bake for 30 to 35 minutes.
added by
Bugmom47
nutrition data
Nutritional data has not been calculated yet.
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