Healthy Rye Pumpernickel Bread
|Active dry yeast||15 Milliliter (1 Tablespoon)|
|Potato starch||60 Milliliter (Or Lukewarm Stock, Water In Which Potatoes Have Been Cooked)|
|Corn oil||30 Milliliter (2 Tablespoon)|
|Blackstrap molasses||30 Milliliter (2 Tablespoon)|
|Finely grated lemon rind||10 Milliliter (2 Teaspoon)|
|Caraway seeds||15 Milliliter (1 Tablespoon)|
|Kelp powder||5 Milliliter (1 Teaspoon)|
|Tamari||5 Milliliter (1 Teaspoon)|
|Carob powder||15 Milliliter (1 Tablespoon)|
|Buttermilk/Skim milk||500 Milliliter (2 Cup)|
|Gluten flour||125 Milliliter (1/2 Cup)|
|Whole wheat flour||500 Milliliter (2 Cup)|
|Rye flour||500 Milliliter (2 Cup)|
|Bran||250 Milliliter (1 Cup)|
|Wheat germ||125 Milliliter (1/2 Cup)|
1)Dissolve active dry yeast in lukewarm potato stock.
2)In a large mixing bowl, mix oil, lemon rind, molasses, caraway seeds, tamari, kelp and carob powder.
3)Heat milk and add to mixing bowl ingredients and mix well.
4)Add gluten flour, 1 cup of whole wheat flour and yeast to warm milk mixture. Beat for 5 minutes using an electric mixer.
5)Now gradually add ½ cup whole wheat flour, followed by rye flour. Continue to beat after each addition and add only 1 cup at a time.
6)Add in the wheat germ and bran and stir the dough to smoothness.
7)Take out the dough onto floured surface and knead. Add whole wheat flour to dough to keep it from sticking.
8)Knead dough until it is smooth and elastic.
9)In a large oiled bowl place dough, cover and let rest to rise for 90 mins to 2 hours.
10)Once dough doubles in bulk, punch down the air.
11)Divide the dough into two portions and place them in 8 ½ X 4 ½ inch bread pans.
12)Let allow to rise and double for 1 hour.
13)Bake at 375 degrees F for 50 minutes.
14)Cool on rack prior to slicing.
15)Serve warm bread with soups and stews.