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Pumpernickel Rye Bread

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  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
  Salt 1 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.

Recipe Summary

Cook Time: 
30 Minutes

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