Casserole Pumpernickel Bread Recipe
Ingredients
| Dry yeast package | 3 | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| 1/2 c. dark molasses | ||
| Caraway seed | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| 2 tbsp. soft shortening | ||
| Rye flour | 2 3/4 Cup (16 tbs) | |
| Flour | 2 3/4 Cup (16 tbs), sifted | |
| Cornmeal | ||
Directions
Dissolve the yeast in warm water in a bowl.
Add the molasses, caraway seed, salt, shortening, rye flour and 1 cup flour and beat until smooth.
Add enough remaining flour to make a stiff dough.
Turn out on a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease surface.
Cover and let rise in a warm place for 1 hour and 30 minutes or until doubled in bulk.
Stir down, then beat for about 30 seconds.
Place in 2 greased casseroles sprinkled with cornmeal.
Cover and let rise for about 30 minutes or until doubled in bulk.
Bake at 375 degrees for 30 to 35 minutes or until well browned.
Add the molasses, caraway seed, salt, shortening, rye flour and 1 cup flour and beat until smooth.
Add enough remaining flour to make a stiff dough.
Turn out on a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease surface.
Cover and let rise in a warm place for 1 hour and 30 minutes or until doubled in bulk.
Stir down, then beat for about 30 seconds.
Place in 2 greased casseroles sprinkled with cornmeal.
Cover and let rise for about 30 minutes or until doubled in bulk.
Bake at 375 degrees for 30 to 35 minutes or until well browned.
Chef
