- Recipes Home
- Interest Groups
Pumpernickel Rye Bread Recipe
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|Compressed yeast||3 Ounce (3 Cakes)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Caraway seed||2 Tablespoon|
|Soft shortening||2 Tablespoon|
|Rye flour||2 3⁄4 Cup (44 tbs), stirred|
|All purpose white flour||2 3⁄4 Cup (44 tbs), sifted|
Serving size: Complete recipe
Calories 2775 Calories from Fat 406
% Daily Value*
Total Fat 47 g72%
Saturated Fat 9.2 g46.2%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 5863.6 mg244.3%
Total Carbohydrates 526 g175.4%
Dietary Fiber 92.4 g369.5%
Sugars 88.4 g
Protein 84 g168.9%
Vitamin A 2.8% Vitamin C 10.7%
Calcium 127.9% Iron 316.5%
*Based on a 2000 Calorie diet
Combine molasses, caraway seed, salt, shortening, the rye flour, about 1 cup of the white flour and the softened yeast.
Beat until smooth.
Add enough more flour to make stiff dough.
Turn out on a lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Place dough in a greased bowl, turning once to grease surface.
Cover and let rise in a warm place until double (about 1 1/2 hours).
Punch down and divide dough into 2 parts.
Cover and let rest 10 minutes.
Round each part into a smooth ball.
Place on opposite corners of a corn meal sprinkled baking sheet.
Cover and let rise until double, (about 30 minutes).
Bake loaves in a moderate oven (375°) for about 30 to 35 minutes or until well browned.
For a chewy crust, brush tops of the loaves with warm water several times during the baking, after the first 20 minutes.