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Pumpernickel Bread Recipe
|Rye flour||2 3⁄4 Cup (44 tbs), stirred|
|Active dry yeast||1 Ounce (3 Packages)|
|Caraway seed||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Vegetable shortening||2 Tablespoon|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 3112 Calories from Fat 411
% Daily Value*
Total Fat 47 g72.9%
Saturated Fat 9.4 g46.8%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 5853.8 mg243.9%
Total Carbohydrates 599 g199.6%
Dietary Fiber 91.4 g365.5%
Sugars 88.8 g
Protein 91 g181.7%
Vitamin A 2.8% Vitamin C 10.6%
Calcium 128.1% Iron 334.5%
*Based on a 2000 Calorie diet
In saucepan, heat together water, molasses, vegetable shortening, and salt just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a stiff dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 1/2 hours.
Punch down; divide dough in half.
Cover and let rest 10 minutes.
Round each half into a smooth ball.
Place on opposite corners of baking sheet sprinkled with cornmeal.
Cover and let rise until double, about 30 minutes.
Bake at 375° for 30 to 35 minutes or until well browned.
For a chewy crust, brush tops of loaves with warm water several times during the baking after the first 20 minutes.