Pumpernickel Bread
"I combined some recipes to come up with this one. It works . Cook time includes rising time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (186.5 g)
- Calories 329.9
- Total Fat - 3.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 3.8 mg
- Sodium - 518.4 mg
- Total Carbohydrate - 69.2 g
- Dietary Fiber - 7.9 g
- Sugars - 14.7 g
- Protein - 10.1 g
- Calcium - 57.1 mg
- Iron - 3.6 mg
- Vitamin C - 3 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Combine water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds, grated chocolate, lekvar and mashed potatoes, Stir to combine and set aside to cool to lukewarm.
Step 2
In a strong kitchenaid mixer ( or dough maker / bread maker dough cycle) , add liquid, then flours, yeast and mix; knead until smooth and stretchy, You might have to add a bit of flour so that the dough comes together., form into smooth ball.
Step 3
Place dough into a buttered bowel and sprinkle with flour, Place plastic wrap ( sprayed with nonstick spray) over the bowl and let rise until doubled and light, about 1 hour.
Step 4
Flatten out dough and roll into smooth log.
Step 5
Well grease a 9 x 5 inch baking tin and place dough inside, cover with plastic wrap , Let rise again until doubled ( about 30-40 minutes), cut slits into the top with a knife or lame.
Step 6
Bake in 350 preheated oven for approx 45-55 minutes or until the inside temp is 200F.
Step 7
Remove tin from oven and let bread sit in tin for 10 minutes, then remove bread from the tin and let cool completely before slicing.
Tips
No special items needed.
0 Reviews
You'll Also Love