You are here

Light Pumpernickel Bread

chef.expert's picture
Ingredients
  Active dry yeast/2 cakes compressed yeast 1⁄2 Ounce (2 Packages)
  Warm water 1 1⁄2 Cup (24 tbs)
  Dark molasses 1⁄2 Cup (8 tbs)
  Caraway seeds 2 Tablespoon
  Salt 1 Tablespoon
  Rye meal 2 Cup (32 tbs)
  Sifted all purpose flour 4 Cup (64 tbs)
  Soft butter 3 Tablespoon
Directions

Sprinkle dry yeast or crumble cake yeast into warm water.
*Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm water (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Mix together the dissolved yeast, molasses, caraway seeds, and salt.
Mix well.
Add rye meal and about 2 cups of the flour; beat well.
Add butter and beat well.
Add remaining flour gradually and knead until smooth and satiny.
Place in a buttered bowl; cover and allow to rise in a warm place until doubled in bulk, about 2 hours, or until dent remains when finger is pressed deep into side of dough.
Turn out on lightly floured board; divide into 2 equal parts; cover and allow to rest for 10 minutes.
Mold each part into a loaf and place each in a buttered pan (9x5x3 inches).
Cover and allow to rise in a warm place until doubled in bulk, about 50 minutes.
Bake in preheated very hot oven (450°F.) for 10 minutes; reduce temperature to moderate (350°F.) and bake for 35 minutes longer.
Turn out on a rack to cool.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.06389
Average: 4.1 (18 votes)