Home Made Pumpernickel Bread Recipe

Summary

Preparation Time1 Hr 50 MinCooking Time1 Hr 10 Min
Ready In3 Hr 0 MinDifficulty LevelEasy
Health IndexHealthy++Servings8
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Water1/2 Cup (16 tbs)
 Corn meal3/4 Cup (16 tbs)
 Boiling water1/2 Cup (16 tbs)
 Salt1 Tablespoon
 Sugar2 Tablespoon
 Oil2 Tablespoon
 Caraway seeds1 Tablespoon
 Potatoes2 Cup (16 tbs), mashed
 Yeast envelope1
 Rye flour1/4 Cup (16 tbs), mixed
 Butter- for greasing
 Flour- for dusting

Directions

GETTING READY
1) Lightly coat 3 loaf pans and 1 bowl with butter.
2) Preheat the oven to 425°F

MAKING
3) In a saucepan, mix corn meal with water.
4) Stir in boiling water and cook for 3 minutes, stirring continuously.
5) Add salt, sugar, oil, and caraway.
6) Remove for heat and allow to cool until mixture is lukewarm.
7) Mix in potatoes and yeast.
8) Knead in both the flours, until the dough is smooth
9) Dust flour on working table and knead the dough well.
10) Put dough in greased bowl, brush the top with butter and allow to double in size.
11) Knock the dough with knuckles and divide into 3 buttered loaf pans.
12) Let the dough rise again until doubled in volume.
13) Bake in the oven for 15 minutes.
14) Lower the temperature to 350° and bake for 50 minutes more, until light browned on top.

FINALIZING
15) Remove from oven and allow to cool slightly.
16) Turn out on wire rack and leave until cooled completely.

SERVING
17) Slice and serve warm with butter.
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