2 package active dry yeast
1/4 cup unsweetened cocoa
2 tbsp sugar
1 tbsp caraway seed
1 1/2 tsp salt
3 cup stirred rye flour
2 cup water
1/4 cup molasses
1/4 cup butter or margarine
3 cup sifted all-purpose flour
1 shortening (i used pam spray)
A Recipe for
German Pumpernickel Bread
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Recipe by: James Porter - from the house <porterj@LBM.COM> In large
bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2
cups rye flour; set aside.
In 2 quart saucepan over low heat, heat water, molasses and butter
until very warm (120-130 ^F)
Using mixer at low speed, gradually beat molasses mixture into yeast
mixture until well blended. Increase speed to medium; beat 2
minutes. Add remaining 1c rye flour. Increase speed to high; beat 2
more minutes.
Stir in enough all-purpose flour to make a soft dough. Turn out
dough onto lightly floured surface. Knead until smooth and elastic
about 5 minutes.
Place into greased large bowl, turning over dough so that top is
greased. Cover with towel and let rise in warm place until almost
doubled, about 45 minutes to an hour.
Punch down dough. Divide in half. cover and let rest 5 minutes.
Shape each half into a round loaf. Place, 4" apart, on greased large
baking sheet.
Cover and let rise until almost doubled, 45 minutes to an hour.
Diagonally slash each loaf, crosswise, 3 times.
Bake in 375^ oven for 20 minutes. Cover loosely with foil; bake 15
minutes more or until loaves sound hollow when tapped.
Immediately remove from baking sheet. Brush tops of hot loaves with
shortening. Cool on racks. Makes 2 loaves.
"German Pumpernickel Bread" from Farm Journal's Homemade Breads
(Galahad Books, 1985)
Serves: 1
German Pumpernickel Bread Recipe brought to you by Recipes To-Go