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Pumpernickel Bread

Fat.Freedom's picture
Ingredients
  Dry yeast 2 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Corn meal 3⁄4 Cup (12 tbs)
  Cold water 3 Cup (48 tbs)
  Molasses 2 Teaspoon
  Caraway seeds/Sesame seeds 2 Teaspoon
  Oil 2 Teaspoon
  Salt 1 Teaspoon
  Mashed potatoes 2 Cup (32 tbs)
  Wheat germ 1 Cup (16 tbs)
  Rye flour 3 Cup (48 tbs) (Dark)
  Whole wheat flour 5 1⁄2 Cup (88 tbs)
  Egg white 1 , slightly beaten
  Water 1 Teaspoon
Directions

1. Sprinkle yeast over 1/2 cup lukewarm water.
2. Sprinkle corn meal into cold water. Stir constantly to prevent lumps and bring to a boil. Cook until thickened.
3. Add molasses, 1 1/2 tablespoons seeds, oil, and salt to corn meal. Allow mixture to cool to lukewarm.
4. Add mashed potatoes, wheat germ, and yeast to com meal mixture. Let stand 5 minutes.
5. Gradually add rye flour, then enough whole wheat flour to make a stiff dough.
6. Knead 10 to 15 minutes until smooth and satiny. Place in a large bowl, cover with a damp cloth, and allow to rise until double in bulk.
7. Punch down. Divide in half. Shape into 2 loaves and place each in a 9" x 5" x 3" nonstick pan or place both round loaves on a nonstick baking sheet.
8. Allow to rise another hour.
9. Whisk egg white with 1 tablespoon water until foamy. Brush over loaf tops. Sprinkle tops with 1/2 tablespoon seeds.
10. Bake at 375° for an hour or until the loaves sound hollow when tapped on the bottom.
11. Cool on racks. Slice and enjoy

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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