You are here

Simple Pumpernickel Bread's picture
  Active dry yeast 3⁄4 Ounce (3 Packages)
  Rye flour 2 3⁄4 Cup (44 tbs)
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Dark molasses 1⁄2 Cup (8 tbs)
  Shortening 2 Tablespoon
  Caraway seed 1 Tablespoon
  Cornmeal 4 Tablespoon

Soften yeast in 1 1/2 cups warm water (110°).
Combine rye flour, 7 cup of the all-purpose flour, molasses, shortening, caraway seed, 1 tablespoon salt, and softened yeast; beat well.
Stir in enough remaining all-purpose flour to make a stiff dough.
Knead on lightly floured surface till smooth (8 to 10 minutes).
Shape into ball.
Place in greased bowl, turningonce.
Cover; let rise till double (about 1 1/2 hours).
Punch down.
Divide in half.
Cover; let rest 10 minutes.
Shape into 2 balls.
Place on a greased baking sheet sprinkled with cornmeal.
Cover; let rise till double (30 to 45 minutes).
Bake at 375° till well browned, 30 to 35 minutes.
For a chewy crust, brush with warm water several times during last 10 to 15 minutes of baking.
Remove from baking sheet; cool.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3263 Calories from Fat 401

% Daily Value*

Total Fat 46 g71.1%

Saturated Fat 9.4 g47.1%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 45.1 mg1.9%

Total Carbohydrates 635 g211.8%

Dietary Fiber 87.2 g348.9%

Sugars 89 g

Protein 91 g181.7%

Vitamin A 1.7% Vitamin C 5.4%

Calcium 117.6% Iron 327.9%

*Based on a 2000 Calorie diet

Simple Pumpernickel Bread Recipe