A chewy, moist rye bread that makes good sandwiches. It has a dark crust but is not as dark on the inside as are most pumpernickels. –Mountain View Inn, Norfolk, Connecticut
Yield:
Makes 2 round loavesIngredients
3 packages dry yeast
1-1/2 cups warm water
1/2 cup molasses
1 tablespoon salt
2 tablespoons vegetable oil
4 cups medium rye flour
2 to 3 cups all-purpose or bread flour
Instructions
Dissolve yeast in warm water in large bowl. Add molasses, salt, and oil; then add flours alternately. Knead about 12 minutes, turn into a greased bowl, and cover. Allow to rise till almost double in size. (On a cold day it will take a few hours unless you have a warm, humid kitchen.) Divide in half and let rest for about 10 minutes. Form into round loaves, place on greased baking sheet, and let rise until double in size. Stick with a skewer several times (this helps prevent the crust from lifting off while baking) and bake at 375 degrees F for 45-60 minutes.
