Dutch Pumpernickel Recipe
Are you looking for a truly authentic dutch pumpernickel recipe? This dutch pumpernickel is always a hit as a side dish . The dutch pumpernickel can be considered the gem of the european cuisine. Make this dutch pumpernickel for your family today to let them know that how much you love them.
Ingredients
1 2/3 cups rye meal
1/2 cup cracked wheat
1 teaspoon salt
1 tablespoon molasses
1 tablespoon cooking oil
3 tablespoons wheat germ
2 1/4 cups boiling water
1 cup wholewheat flour
Directions
Place all the ingredients except the wholewheat flour in a bowl and mix thoroughly together.
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.
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.
