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Round Pumpernickel Sandwich Bread

creative.chef's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Lukewarm water 3⁄4 Cup (12 tbs)
  Molasses 2 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  All-purpose flour 1 1⁄4 Cup (20 tbs)
  Rye flour 1 1⁄4 Cup (20 tbs)
  Caraway seeds 1 Tablespoon
  Butter 1 Tablespoon
Directions

GETTING READY
1) Place the slow cooker over high heat.
2) Lightly coat a 5-cup bread mold with butter.
3) In a large bowl, soak the yeast in water.

MAKING
4) Stir molasses, salt, oil, and all-purpose flour, until smooth.
5) Put the lid and allow to stand in warm place for 30 minutes.
6) Add rye flour and caraway seeds in the molasses mixture.
7) Dust some flour on the working table.
8) Place the dough on the working table and knead lightly for 3 minutes or until smooth.
9) Put the dough in the bread mold up to barely fit under lid of the covered slow cooker.
10) Place the bread mold in the slow cooker.
11) Put the lid on and cook over heat for 2 hours or until a wooden skewer inserted in the center of the bread, comes out clean.
12) While cooking do not open the lid.

FINALIZING
13) Remove the bread tin from the cooker and allow to cool for 30 minutes in the mold.
14) Turn the mold upside down to remove the bread.
15) Place the bread on a wire rack and leave it to cool completely.

SERVING
16) Slice the bread and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Dish: 
Bread
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
6

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