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Dark Pumpernickel Bread

Global.Potpourri's picture
Ingredients
  Active dry yeast 3⁄4 Ounce (3 Packages)
  Warm water 1 3⁄4 Cup (28 tbs) (105 To 115 F)
  Dark molasses 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Caraway seed 1 Tablespoon
  Salt 1 Tablespoon
  Dark rye flour 2 1⁄2 Cup (40 tbs)
  Whole bran cereal 1 Cup (16 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Margarine/Butter 2 Tablespoon, softened
Directions

Dissolve yeast in warm water in large bowl.
Stir in molasses, oil, caraway seed, salt, rye flour, bran cereal and cocoa.
Beat until smooth.
Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Brush tops lightly with margarine; let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Bake until loaves sound hollow when tapped, 30 to 35 minutes.
Cool on wire racks.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread

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