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Pumpernickel Bread

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Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄2 Cup (8 tbs) (About 110°)
  Warm milk 2 Cup (32 tbs) (About 110°)
  Dark molasses 2 Tablespoon
  Postum 2 Tablespoon
  Caraway seed 1 Tablespoon
  Salt 2 Teaspoon
  All-purpose flour 3 1⁄2 Cup (56 tbs), unsifted
  Whole bran cereal 1 Cup (16 tbs)
  Rye flour 2 1⁄2 Cup (40 tbs), unsifted
Directions

In a large bowl, dissolve yeast in water.
Add milk, molasses, Postum, caraway seed, salt, and 2 cups of the all-purpose flour; beat well to blend.
Then beat in bran cereal and enough of the remaining all-purpose flour to form a soft dough.
Turn out onto a board coated with rye flour.
Gradually knead in all the rye flour, making a stiff dough.
Then knead until smooth and elastic (10 to 20 minutes).
Turn dough over in a greased bowl; cover and let stand at room temperature while you prepare Oatmeal Bread; then let rise in a warm place until doubled (about 1 hour).
Punch dough down and knead briefly on a lightly floured board to release air.
Dough is now ready to shape with Oatmeal Bread.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Bread

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