Pumpernickel – Dark Rye Bread Recipe
Enough recipes already. I need to get onto causing trouble with my Socon political postings…. But, this was requested, so what the heck. I go this recipe online somewhere, but it is fairly easy and makes tasty bread.
Prep Time: 2.5 Hours
Bake Time: 35 min.
Yield: 1 large or two small loaves
- 1-1/2 Tbsp Active Dry Yeast (I only use Fleischmann’s)
- 1-1/2 cups warm water (110º)
- 1/2 cup Mollasses
- 4 tsp Salt
- 2 Tbsp shortening (Crisco Vegetable Shortening)
- 2 tbsp Caraway Seeds
- 2-3/4 cups Rye Flour
- 3 cups White Flour (Best For Bread) give or take
- In a large bowl, combine water and yeast. Stir until yeast is disolved. Let sit for 5 – 10 minutes so the yeast activates
- Stir in the molasses, salt, shortening, caraway seed, and rye flour.
- Mix in 2 cups of bread flour. Slowly add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on ingredients and weather.
- Turn dough out onto floured board and knead for 5 minutes. If dough is too sticky, knead in more bread flour, a tablespoon at a time
- Place dough in greased bowl. Flip dough over so that top is lightly greased.
- Cover and let dough rise in warm place for about an hour or until double in size.
- Punch down dough. Cover and let rise for another 45 minutes.
- Punch down dough a second time. Turn out on lightly floured board and knead dough briefly.
- Cut dough in half. Shape each half into small, round loaf. If you want one large loaf, just shape into a large loaf
- This is completely optional. Melt some butter and whip in on egg white. Brush this on the loaf/loaves
- Place Loaf/Loaves on a greased baking sheet.
- Bake at 375º for approximately 35 minutes, or until loaf has a hollow sound when tapped with a wooden spoon.
After the bread has cooled a bit, pour a large glass of beer and enjoy it will pumpernickel bread and some nice strong cheese. This step is NOT OPTIONAL.