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Pumpernickel Rye Bread

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Pumpernickel Rye Bread

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 loaves

Ingredients

  • 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.
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