Pumpernickle Bread

2
Servings
2.5h
Prep Time
30m
Cook Time
3h
Ready In


"Makes 2 loaves"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (616.7 g)
  • Calories 1531.7
  • Total Fat - 21.2 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 0.9 mg
  • Sodium - 3545.2 mg
  • Total Carbohydrate - 305.8 g
  • Dietary Fiber - 24.5 g
  • Sugars - 64.6 g
  • Protein - 39.5 g
  • Calcium - 306.8 mg
  • Iron - 12.9 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 1.1 mg

Step 1

Dissolve yeast in warm water.

Step 2

Stir in molasses, salt, shortening, caraway seed, and rye flour. Combine till smooth.

Step 3

Add in enough all purpose flour to make dough easy to handle.

Step 4

Turn out dough into lightly floured surface, cover and let rest 10-15 min

Step 5

Knead till smooth and elastic.

Step 6

Place dough in oiled bowl and turn dough to oil.

Step 7

Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.

Step 8

Punch down dough, round up and let rise again roughly 40 min, or until doubled.

Step 9

Grease baking sheet and sprinkle with cornmeal.

Step 10

Punch down dough and divide in half.

Step 11

Shape each half into a round, slightly flat loaf.

Step 12

Place loaves on opposite corners of baking sheet.

Step 13

Cover with damp cloth and let rise 1 hours.

Step 14

Heat oven to 375F.

Step 15

Bake 30 to 35 min.

Tips & Variations


No special items needed.

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