Light Pumpernickel Bread Recipe
Ingredients
| 2 packages active dry yeast or 2 cakes compressed yeast | ||
| Warm water | 1 1/2 Cup (16 tbs) | |
| 1/2 cup dark molasses | ||
| Caraway seeds | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| 2 cups rye meal | ||
| All purpose flour | 4 Cup (16 tbs) | |
| Soft butter | 3 Tablespoon | |
Directions
Sprinkle dry yeast or crumble cake yeast into warm water.
*Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm water (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Mix together the dissolved yeast, molasses, caraway seeds, and salt.
Mix well.
Add rye meal and about 2 cups of the flour; beat well.
Add butter and beat well.
Add remaining flour gradually and knead until smooth and satiny.
Place in a buttered bowl; cover and allow to rise in a warm place until doubled in bulk, about 2 hours, or until dent remains when finger is pressed deep into side of dough.
Turn out on lightly floured board; divide into 2 equal parts; cover and allow to rest for 10 minutes.
Mold each part into a loaf and place each in a buttered pan (9x5x3 inches).
Cover and allow to rise in a warm place until doubled in bulk, about 50 minutes.
Bake in preheated very hot oven (450°F.) for 10 minutes; reduce temperature to moderate (350°F.) and bake for 35 minutes longer.
Turn out on a rack to cool.
*Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm water (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Mix together the dissolved yeast, molasses, caraway seeds, and salt.
Mix well.
Add rye meal and about 2 cups of the flour; beat well.
Add butter and beat well.
Add remaining flour gradually and knead until smooth and satiny.
Place in a buttered bowl; cover and allow to rise in a warm place until doubled in bulk, about 2 hours, or until dent remains when finger is pressed deep into side of dough.
Turn out on lightly floured board; divide into 2 equal parts; cover and allow to rest for 10 minutes.
Mold each part into a loaf and place each in a buttered pan (9x5x3 inches).
Cover and allow to rise in a warm place until doubled in bulk, about 50 minutes.
Bake in preheated very hot oven (450°F.) for 10 minutes; reduce temperature to moderate (350°F.) and bake for 35 minutes longer.
Turn out on a rack to cool.
Chef
