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Pumpernickel Bread Recipe
|Rye flour||3 Cup (48 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Wheat bran cereal shred||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Dry yeast||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Caraway seeds||2 Teaspoon|
Serving size: Complete recipe
Calories 3356 Calories from Fat 326
% Daily Value*
Total Fat 38 g58%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1966.8 mg82%
Total Carbohydrates 693 g231.1%
Dietary Fiber 124.7 g498.7%
Sugars 63 g
Protein 117 g234.8%
Vitamin A 29.7% Vitamin C 209.7%
Calcium 55.8% Iron 497.2%
*Based on a 2000 Calorie diet
Combine water, molasses, and oil in a small saucepan; cook over medium heat until very warm (120Â° ro 100Â°).
Remove from heat.
Gradually add liquid mixture to flour mixture, bearing at low speed of a heavy-duty elecrric mixer 2 minutes.
Add remaining 2 cups rye flour, and beat at medium speed 3 minutes.
Stir in caraway seeds.
Add enough remaining all-purpose flour to make a stiff dough.
Turn dough out onto a lightly floured surface, knead 1 minute.
Cover and let rest 10 minutes.
Knead about 8 to 10 minutes or until smooth and elastic.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half.
Shape each half into a round loaf; place loaves on a baking sheer coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Cut an "X," 1/4-inch deep, in top of each loaf.
Cut a piece of aluminum foil long enough to fit around one loaf.
Divide in half lengthwise; fold both halves into thirds lengthwise.
Wrap foil around loaf.
Secure foil with freezer rape.
Repeat procedure with second loaf.
Bake at 375Â° for 45 minutes or until loaves sound hollow when rapped.
Remove foil, and place loaves on wire racks.
Cool loaves completely before slicing.