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Pumpernickel Bread

Diet.Chef's picture
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Pumpernickel Bread is a simply delicious main course meal recipe. Try this Pumpernickel Bread; I bet, yoy will get a huge fan following for this one.
  Rye flour 3 Cup (48 tbs)
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Wheat bran cereal shred 1⁄4 Cup (4 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Dry yeast 2 Tablespoon
  Cocoa 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Water 2 Cup (32 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Vegetable oil 1 Tablespoon
  Caraway seeds 2 Teaspoon

Combine 1 cup rye flour, 1 cup all-purpose flour, whole wheat flour, cereal, cornmeal, yeast, cocoa, and salt in a large bowl; mix well.
Set aside.
Combine water, molasses, and oil in a small saucepan; cook over medium heat until very warm (120°F to 100°F).
Remove from heat.
Gradually add liquid mixture to flour mixture, bearing at low speed of a heavy-duty electric mixer 2 minutes.
Add remaining 2 cups rye flour, and beat at medium speed 3 minutes.
Stir in caraway seeds.
Add enough remaining all-purpose flour to make stiff dough.
Turn dough out onto a lightly floured surface, knead 1 minute.
Cover and let rest 10 minutes.
Knead about 8 to 10 minutes or until smooth and elastic.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half.
Shape each half into a round loaf; place loaves on a baking sheet coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Cut a piece of aluminum foil long enough to fit around one loaf.
Divide in half lengthwise; fold both halves into thirds lengthwise.
Wrap foil around loaf.
Secure foil with freezer rape.
Repeat procedure with second loaf.
Bake at 375°F for 45 minutes or until loaves sound hollow when rapped.
Remove foil, and place loaves on wire racks.
Cool loaves completely before slicing.

Recipe Summary

Difficulty Level: 
Main Dish

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