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Healthy Pumpernickel Bread

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  Active dry yeast 18 Ounce
  Warm water 1 1⁄2 Cup (24 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Salt 4 Teaspoon
  Shortening 2 Tablespoon
  Caraway seed 2 Tablespoon
  Rye flour 2 3⁄4 Cup (44 tbs)
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Cornmeal 1 Dash (For Garnishing)

Dissolve yeast in warm water.
Stir in molasses, salt, shortening, caraway seed and rye flour.
Beat until smooth.
Mix in enough white flour to make dough easy to handle.
Turn dough onto lightly floured board.
Cover; let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; round up, cover and let rise again until double, about 40 minutes.
Grease baking sheet; sprinkle with cornmeal.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place loaves in opposite corners of baking sheet.
Cover; let rise 1 hour.
Heat oven to 375°.
Bake 30 to 35 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2374 Calories from Fat 298

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 6.1 g30.6%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 4052.2 mg168.8%

Total Carbohydrates 419 g139.8%

Dietary Fiber 96.5 g385.9%

Sugars 48.8 g

Protein 141 g282.7%

Vitamin A 1.4% Vitamin C 6.5%

Calcium 55.6% Iron 373.8%

*Based on a 2000 Calorie diet

Healthy Pumpernickel Bread Recipe