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Pumpernickel Bread

American.Kitchen's picture
  Rye flour 2 3⁄4 Cup (44 tbs), stirred
  Active dry yeast 1 Ounce (3 Packages)
  Caraway seed 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Dark molasses 1⁄2 Cup (8 tbs)
  Vegetable shortening 2 Tablespoon
  Salt 1 Tablespoon
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Cornmeal 2 Tablespoon

In large mixer bowl, combine rye flour, yeast, and caraway seed.
In saucepan, heat together water, molasses, vegetable shortening, and salt just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a stiff dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 1/2 hours.
Punch down; divide dough in half.
Cover and let rest 10 minutes.
Round each half into a smooth ball.
Place on opposite corners of baking sheet sprinkled with cornmeal.
Cover and let rise until double, about 30 minutes.
Bake at 375° for 30 to 35 minutes or until well browned.
For a chewy crust, brush tops of loaves with warm water several times during the baking after the first 20 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3112 Calories from Fat 411

% Daily Value*

Total Fat 47 g72.9%

Saturated Fat 9.4 g46.8%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 5853.8 mg243.9%

Total Carbohydrates 599 g199.6%

Dietary Fiber 91.4 g365.5%

Sugars 88.8 g

Protein 91 g181.7%

Vitamin A 2.8% Vitamin C 10.6%

Calcium 128.1% Iron 334.5%

*Based on a 2000 Calorie diet

Pumpernickel Bread Recipe