Light Pumpernickel Bread
|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|
|Rye meal||2 Cup (32 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Soft butter||3 Tablespoon|
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.
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.