No-Need-To-Knead Pumpernickel Bread Recipe
No-Need-To-Knead Pumpernickel Bread is a sweet, heavy quick bread. No-Need-To-Knead Pumpernickel Bread is something you are just going to have to try! You will love it.
Summary
MethodBaked
Ingredients
3 tbs (45 ml) dry yeast
1/3 cup (160 ml) warm water
2 tsp (10 ml) honey
3 1/2 cups (840 ml) Flour
1 1/2 cups (355 ml) rye flour
2 tbs (30 ml) molasses
2/3 cup (160 ml) warm water
1 tsp (5 ml) or less, sea salt
1/3 cup (80 ml) oat bran
1 1/3 cup (320 ml) water, warm
1/2 tbs (8 ml) butter
1 tbs (15 ml) sesame seeds, unhulled
Directions
Sprinkle yeast over 2/3 cup warm water.
Add honey and stir.
Warm flours by placing in a 250°F (121°C) oven for 20 minutes.
Combine molasses with the next 2/3 cup warm water.
Combine the yeast mixture with the molasses mixture.
Stir into warmed flour.
Add salt, oat bran and the remaining 1 1/3 cup water.
Butter a loaf pan; turn in dough.
Sprinkle with sesame seeds.
Let rise to top of pan.
Bake at 400°F (205°C) for approximately 35 minutes or until tested done.
Let cool on a rack for at least 10 minutes before removing.
Add honey and stir.
Warm flours by placing in a 250°F (121°C) oven for 20 minutes.
Combine molasses with the next 2/3 cup warm water.
Combine the yeast mixture with the molasses mixture.
Stir into warmed flour.
Add salt, oat bran and the remaining 1 1/3 cup water.
Butter a loaf pan; turn in dough.
Sprinkle with sesame seeds.
Let rise to top of pan.
Bake at 400°F (205°C) for approximately 35 minutes or until tested done.
Let cool on a rack for at least 10 minutes before removing.
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