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Dutch Pumpernickel Recipe
|Rye meal||1 2⁄3 Cup (26.67 tbs)|
|Cracked wheat||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Wheat germ||3 Tablespoon|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1983 Calories from Fat 257
% Daily Value*
Total Fat 30 g46%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2012.2 mg83.8%
Total Carbohydrates 383 g127.7%
Dietary Fiber 76.9 g307.5%
Sugars 12.1 g
Protein 79 g158.3%
Vitamin A 1% Vitamin C
Calcium 23% Iron 99.9%
*Based on a 2000 Calorie diet
The mixture will be very moist.
Coverthe bowl withafolded damp cloth and leave overnight.
The next day work into the mixture enough of the wholewheat flour to form a dough that is stiff enough to shape into a loaf.
Turn the dough into a greased square 2-pint baking pan.
Coverthe pan with foil and place in a pan containing about 1 inch hot water.
Bake the loaf toward the bottom of a very cool oven (200°F) for 4-5 hours until it feels solid.
Refill the water in the pan as necessary.
Remove the loaf from the oven and cool completely in the pan before turning out.
Wrap in damp wax paper and then in foil and refrigerate for 1-2 days before slicing very thinly with a sharp knife.