Pumpernickel Bread

Name: Pumpernickel Bread
Ingredients: 2 pkg. dry yeast; 1 tsp. sugar; 1/2 c. warm water; 1 1/4 c. boiling water; 1/3 c. cornmeal; 2 Tbsp. cooking oil; 3 Tbsp. dark molasses; 1 c. mashed potatoes (instant okay); 1 Tbsp. dark brown sugar; 1 drop anise oil; 2 1/2 tsp. salt; 1 1/2 c. rye flour; 1 1/2 c. whole-wheat flour; 2 to 2 1/2 c. bread flour; 1 Tbsp. caraway seeds (whole or crushed)

15 ingredients

1 steps

Ingredients

2 pkg. dry yeast
1 tsp. sugar
1/2 c. warm water
1 1/4 c. boiling water
1/3 c. cornmeal
2 Tbsp. cooking oil
3 Tbsp. dark molasses
1 c. mashed potatoes (instant okay)
1 Tbsp. dark brown sugar
1 drop anise oil
2 1/2 tsp. salt
1 1/2 c. rye flour
1 1/2 c. whole-wheat flour
2 to 2 1/2 c. bread flour
1 Tbsp. caraway seeds (whole or crushed)

Directions

1

Dissolve yeast in sugar and water. Pour boiling water over cornmeal, oil, molasses, potatoes, brown sugar, anise and salt. Mix and allow to cool. Combine with yeast mixture, rye, whole-wheat and enough bread flour to form a manageable dough. Mix until smooth after each addition. Knead with seeds and extra bread flour, about 10 minutes or until smooth and elastic. Let rise covered in greased bowl in a warm area, until double in size. Punch down dough; knead dough 2 or 3 turns. Flatten and shape to fit 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Let rise until double. Spray tops with water; sprinkle with seeds. Bake at 375° for 20 minutes; spray with water again. Bake 15 to 20 minutes more or until bread sounds hollow when tapped. Cover top with foil if bread becomes too brown. Remove pans; let cool on wire rack.