No-Need-To-Knead Pumpernickel Bread
|Dry yeast||45 Milliliter (3 Tablespoon)|
|Warm water||160 Milliliter (1/3 Cup)|
|Honey||2 Teaspoon (10 Milliliter)|
|Flour||840 Milliliter (3 1/2 Cups)|
|Rye flour||355 Milliliter (1 1/2 Cup)|
|Molasses||30 Milliliter (2 Tablespoon)|
|Warm water||160 Milliliter (2/3 Cup)|
|Sea salt||1 Teaspoon (5 Milliliter Or Less)|
|Oat bran||80 Cup (1280 tbs) (1/3 Cup)|
|Water||320 Cup (5120 tbs) (1 1/3 Cup)|
|Butter||8 Tablespoon (1/2 Tablespoon)|
|Sesame seeds||15 Tablespoon (1 Tablespoon)|
|Oat bran||80 Milliliter (1/3 Cup)|
|Water||320 Milliliter (1 1/3 Cup)|
|Butter||8 Milliliter (1/2 Tablespoon)|
|Sesame seeds||15 Milliliter (1 Tablespoon)|
Sprinkle yeast over 2/3 cup warm water.
Add honey and stir.
Warm flours by placing in a 250°F (121°C) oven for 20 minutes.
Combine molasses with the next 2/3 cup warm water.
Combine the yeast mixture with the molasses mixture.
Stir into warmed flour.
Add salt, oat bran and the remaining 1 1/3 cup water.
Butter a loaf pan; turn in dough.
Sprinkle with sesame seeds.
Let rise to top of pan.
Bake at 400°F (205°C) for approximately 35 minutes or until tested done.
Let cool on a rack for at least 10 minutes before removing.