Pumpernickel Bread

Name: Pumpernickel Bread
Ingredients: 3 pkg. active dry yeast; 1 1/2 c. warm water (105~ to 115~); 1/2 c. molasses; 4 tsp. salt; 2 Tbsp. shortening; 2 Tbsp. caraway seed; 2 3/4 c. rye flour; 2 3/4 to 3 1/4 c. Gold Medal flour; cornmeal

9 ingredients

17 steps

Ingredients

3 pkg. active dry yeast
1 1/2 c. warm water (105~ to 115~)
1/2 c. molasses
4 tsp. salt
2 Tbsp. shortening
2 Tbsp. caraway seed
2 3/4 c. rye flour
2 3/4 to 3 1/4 c. Gold Medal flour
cornmeal

Directions

1

Dissolve yeast in warm water.
2

Stir in molasses, salt, shortening, caraway seed and rye flour.
3

Beat until smooth.
4

Mix in enough white flour to make dough easy to handle.
5

Turn dough onto lightly floured board.
6

Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes.
7

Place in a greased bowl; turn greased side up.
8

Cover; let rise in warm place until double, about 1 hour.
9

Punch down dough; round up, cover and let rise again until double, about 40 minutes.
10

Grease a baking sheet; sprinkle with cornmeal.
11

Punch down dough; divide in half.
12

Shape each half into round, slightly flat loaf.
13

Place loaves in opposite corners of baking sheet.
14

Cover; let rise 1 hour.
15

Heat oven to 375°.
16

Bake 30 to 35 minutes.
17

Makes 2 loaves.