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No-Need-To-Knead Pumpernickel Bread Recipe
|Dry yeast||45 Milliliter (3 Tablespoon)|
|Warm water||160 Milliliter (1/3 Cup)|
|Honey||2 Teaspoon (10 Milliliter)|
|Flour||840 Milliliter (3 1/2 Cups)|
|Rye flour||355 Milliliter (1 1/2 Cup)|
|Molasses||30 Milliliter (2 Tablespoon)|
|Warm water||160 Milliliter (2/3 Cup)|
|Sea salt||1 Teaspoon (5 Milliliter Or Less)|
|Oat bran||80 Cup (1280 tbs) (1/3 Cup)|
|Water||320 Cup (5120 tbs) (1 1/3 Cup)|
|Butter||8 Tablespoon (1/2 Tablespoon)|
|Sesame seeds||15 Tablespoon (1 Tablespoon)|
|Oat bran||80 Milliliter (1/3 Cup)|
|Water||320 Milliliter (1 1/3 Cup)|
|Butter||8 Milliliter (1/2 Tablespoon)|
|Sesame seeds||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 25467 Calories from Fat 6553
% Daily Value*
Total Fat 778 g1196.5%
Saturated Fat 186.1 g930.7%
Trans Fat 0 g
Cholesterol 275.2 mg
Sodium 1951.3 mg81.3%
Total Carbohydrates 6028 g2009.3%
Dietary Fiber 1312.3 g5249.1%
Sugars 141.9 g
Protein 1514 g3027.1%
Vitamin A 65.2% Vitamin C 0.31%
Calcium 720.9% Iron 2874.1%
*Based on a 2000 Calorie diet
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.