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Pumpernickel Bread

Diet.Chef's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3216 Calories from Fat 266

% Daily Value*

Total Fat 30 g46.8%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 45.2 mg15.1%

Sodium 4546.8 mg189.4%

Total Carbohydrates 647 g215.6%

Dietary Fiber 95.1 g380.3%

Sugars 60.2 g

Protein 112 g223.4%

Vitamin A 40.8% Vitamin C 5.3%

Calcium 106.7% Iron 351.4%

*Based on a 2000 Calorie diet

Pumpernickel Bread Recipe