This is a very light rye bread. Brush the tops of the loaves with melted butter after baking for a softer crust. If you can’t find pumpernickel and white rye flours, substitute medium rye flour. –Three Village inn, Stony Brook, New York
Yield:
Makes 2 loaves.Ingredients
2 packages dry yeast
6 tablespoons warm water
2-1/4 teaspoons salt
1-1/2 tablespoons lard
1-1/2 cups milk
3 tablespoons molasses
1 tablespoon brown sugar
1/2 cup pumpernickel flour
1/2 cup white rye flour
1/2 cup whole-wheat flour
4 to 5 cups white flour
Instructions
Dissolve the yeast in warm water and set aside. Combine the salt, lard, and 3/4 cup of the milk in a saucepan and heat until the lard melts. Set aside to cool slightly and add the yeast mixture. In a large mixing bowl combine the remaining milk, molasses, brow sugar, pumpernickel flour, rye flour, and whole-wheat flour. Add the melted lard, milk, and yeast and beat until smooth. (A mixer with a dough hook is ideal; use speed #2.) Add the white flour 1 cup at a time. Turn the dough out onto a floured board and knead about 10 minutes or until the dough is smooth and elastic. Shape the dough into a ball and place in a buttered bowl. Turn to coat well, cover, and put in a warm place until the dough is doubled in bulk. Punch down. Divide the dough in half, shape each half into a loaf, and place in 2 well-greased 9×5-inch loaf pans. Cover and let rise again until doubled in bulk. Preheat oven to 350°F. Bake 30-40 minutes or until loaves are brown and sound hollow when tapped.
