Pumpernickel Rye Bread
|Active dry yeast||3|
|Warm water||1 1⁄2 Cup (24 tbs) (105 To 115)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄3 Tablespoon|
|Caraway seed||2 Tablespoon|
|Rye flour||2 3⁄4 Cup (44 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Cornmeal||1 Cup (16 tbs)|
Dissolve yeast in warm water in large bowl.
Mix in molasses, salt, shortening, caraway seed and rye flour; beat until smooth.
Stir in enough white flour to make dough easy to handle.
Turn dough onto lightly floured board.
Cover; let stand 10 to 15 minutes.
Knead until smooth, 5 to 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; round up, cover and let rise again until double, about 40 minutes.
Grease baking sheet; sprinkle cornmeal on greased sheet.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place loaves in opposite corners of baking sheet.
Cover; let rise 1 hour.
Heat oven to 375Â°.
Bake 25 to 30 minutes.
(Can be served immediately.) Cool loaves 1 1/2 hours.
Wrap in heavy duty aluminum foil, label and freeze.
2 hours 30 minutes before serving, remove Pumpernickel Rye Bread from freezer.
Thaw in wrapper at room temperature.