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Pumpernickel Rye Bread

Plan.Ahead.Meals's picture
Pumpernickel rye bread is a delightful recipe for bread. Prepared with a batter of rye flour with cornmeal, regular flour, molasses and caraway seed, the pumpernickel bread is leavened with yeast and baked in the oven. Served with a dish of choice, the pumpernickel rye bread is delicious and nutritious.
  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
  Shortening 2 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 375°.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Pumpernickel Rye Bread Recipe