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Casserole Pumpernickel Bread

  Dry yeast package 3⁄4 Ounce (3 Packages, Each 0.25 Ounce)
  Warm 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)
  Sifted flour 2 3⁄4 Cup (44 tbs)
  Cornmeal 1 Ounce

Dissolve the yeast in warm water in a bowl.
Add the molasses, caraway seed, salt, shortening, rye flour and 1 cup flour and beat until smooth.
Add enough remaining flour to make a stiff dough.
Turn out on a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease surface.
Cover and let rise in a warm place for 1 hour and 30 minutes or until doubled in bulk.
Stir down, then beat for about 30 seconds.
Place in 2 greased casseroles sprinkled with cornmeal.
Cover and let rise for about 30 minutes or until doubled in bulk.
Bake at 375 degrees for 30 to 35 minutes or until well browned.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3199 Calories from Fat 410

% Daily Value*

Total Fat 47 g72.7%

Saturated Fat 9.3 g46.7%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 5868.3 mg244.5%

Total Carbohydrates 619 g206.2%

Dietary Fiber 90.6 g362.4%

Sugars 88.9 g

Protein 91 g182.5%

Vitamin A 2.8% Vitamin C 10.6%

Calcium 129.2% Iron 335.7%

*Based on a 2000 Calorie diet

Casserole Pumpernickel Bread Recipe