Pumpernickle Bread
Recipe: #26689
July 27, 2017
Categories: Breads, Brunch, Oven Bake, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegetarian, Yeast Bread, Flour, more
"Makes 2 loaves"
Ingredients
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 by Step Method
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
No special items needed.