Pumpernickel Rye Bread
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|Compressed yeast||3 Ounce (3 Cakes)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Caraway seed||2 Tablespoon|
|Soft shortening||2 Tablespoon|
|Rye flour||2 3⁄4 Cup (44 tbs), stirred|
|All purpose white flour||2 3⁄4 Cup (44 tbs), sifted|
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine molasses, caraway seed, salt, shortening, the rye flour, about 1 cup of the white flour and the softened yeast.
Beat until smooth.
Add enough more flour to make stiff dough.
Turn out on a lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Place dough in a greased bowl, turning once to grease surface.
Cover and let rise in a warm place until double (about 1 1/2 hours).
Punch down and divide dough into 2 parts.
Cover and let rest 10 minutes.
Round each part into a smooth ball.
Place on opposite corners of a corn meal sprinkled baking sheet.
Cover and let rise until double, (about 30 minutes).
Bake loaves in a moderate oven (375°) for about 30 to 35 minutes or until well browned.
For a chewy crust, brush tops of the loaves with warm water several times during the baking, after the first 20 minutes.