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Easy German Pumpernickel Bread

Natural.Foodie's picture
Ingredients
  Active dry yeast 1 Tablespoon
  Potato stock 1⁄4 Cup (4 tbs) (Lukewarm)
  Corn oil 2 Tablespoon
  Blackstrap molasses 2 Tablespoon
  Lemon rind 2 Teaspoon, finely grated
  Caraway seeds 1 Tablespoon
  Kelp powder 1 Teaspoon
  Tamari 1 Teaspoon
  Carob powder 1 Tablespoon
  Skim milk/Buttermilk 1 Tablespoon
  Gluten flour 1⁄2 Cup (8 tbs)
  Whole wheat flour 2 Cup (32 tbs)
  Rye flour 2 Cup (32 tbs)
  Bran 1 Cup (16 tbs)
  Wheat germ 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a large mixing bowl, combine oil, molasses, lemon rind, caraway seeds, kelp, tamari and carob powder; also dissolve yeast in the potato stock
2. Add scalded milk into the mixture and , when luke warm, add yeast solution, gluten flour and a cup of whole wheat flour
3. Beat it all together with an electric mixer; add half a cup of wheat flour and the rye flour, one cup at a time, beating after each addition
4. Add bran and wheat germ, mix till the dough is smooth; take out ona kneading surface, mix with dough till no longer sticky and place in a large, oiled bowl
5. Cover and leave in a warm place to rise to double in size, say a couple of hours; when it rises sufficiently, punch it down
6. Divide the dough between two 8.5"X4.5" bread pans and allow to rise agin to double, for an hour; bake for fifty minutes in an oven preheated to 375°F; remove and cool on a rack

SERVING
7. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Healthy
Cook Time: 
50 Minutes
Servings: 
10

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