Dark Pumpernickel Bread
Source of Recipe
unknown
List of Ingredients
3 packages active dry yeast
1 3/4 cups water (105-115�F)
1/2 cup dark molasses
1 tablespoon caraway seed
2 tablespoons oil
1 tablespoon salt
2 1/2 cups dark rye flour
1 cup shreds of wheat bran cereal
1/4 cup cocoa
2 cups flour -- (2 to 2 1/2)
cornmeal
softened butterRecipe
Dissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal, and cocoa. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover, let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)
Grease cookie sheet, sprinkle with cornmeal. Punch down dough, divide into halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Brush tops lightly with margarine, let rise until double, 40 to 50 minutes. Heat oven to 375�F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire racks.
|
|
member logon
