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Simple Pumpernickel Bread Recipe
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|Rye flour||2 3⁄4 Cup (44 tbs)|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Caraway seed||1 Tablespoon|
Serving size: Complete recipe
Calories 3263 Calories from Fat 401
% Daily Value*
Total Fat 46 g71.1%
Saturated Fat 9.4 g47.1%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 45.1 mg1.9%
Total Carbohydrates 635 g211.8%
Dietary Fiber 87.2 g348.9%
Sugars 89 g
Protein 91 g181.7%
Vitamin A 1.7% Vitamin C 5.4%
Calcium 117.6% Iron 327.9%
*Based on a 2000 Calorie diet
Combine rye flour, 7 cup of the all-purpose flour, molasses, shortening, caraway seed, 1 tablespoon salt, and softened yeast; beat well.
Stir in enough remaining all-purpose flour to make a stiff dough.
Knead on lightly floured surface till smooth (8 to 10 minutes).
Shape into ball.
Place in greased bowl, turningonce.
Cover; let rise till double (about 1 1/2 hours).
Divide in half.
Cover; let rest 10 minutes.
Shape into 2 balls.
Place on a greased baking sheet sprinkled with cornmeal.
Cover; let rise till double (30 to 45 minutes).
Bake at 375° till well browned, 30 to 35 minutes.
For a chewy crust, brush with warm water several times during last 10 to 15 minutes of baking.
Remove from baking sheet; cool.