Round Pumpernickel Sandwich Bread
|Active dry yeast||1|
|Lukewarm water||3⁄4 Cup (12 tbs)|
|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|
Dissolve yeast in warm water in a large bowl.
Add molasses, salt, oil, and the all-purpose flour.
Stir vigorously until smooth.
Cover and let stand in a warm place for 1/2 hour.
Stir in the rye flour and caraway seeds.
Knead on a lightly floured surface about 2 minutes, until smooth.
Pat into a greased 48 ounce fruit juice can trimmed to barely fit under the lid of the covered slow cooker.
Place can in slow cooker.
Cover and cook on high about 2 hours, until a skewer inserted into the loaf comes out clean.
Allow loaf to cool in can about 1/2 hour.
Invert and shake gently to loosen loaf.
Cool on a wire rack.
Slice when cool.