Dawn's Pumpernickel
Source of Recipe
justmecookin.com
Recipe Introduction
"You'll enjoy this slightly sweet and hearty German rye. Break it into chunks to serve with soup or slice it for sandwiches."
List of Ingredients
1 package active dry yeast
1/4 cup warm water
1/3 cup packed brown sugar
1/4 cup rolled oats
1/4 cup shortening
1/4 cup molasses
2 tablespoons caraway seed
1 teaspoon salt
2 cups boiling water
3-1/2 to 4 cups all-purpose flour
3 cups rye flourRecipe
In a small bowl, stir together yeast and warm water. In a large bowl, combine brown sugar, oats, lard, molasses, caraway seed and salt. Pour boiling water over mixture. Stir until combined. When mixture cools, stir in yeast mixture. Beat in 2 cups of the all-purpose flour. Stir in the rye flour and as much of the remaining allpurpose flour as you can with a wooden spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that's smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl, turn dough to grease surface. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Shape into 2 round loaves.
Place on a greased baking sheet, flatten to 6-inch rounds. Cover and let rise until doubled (about 1 hour). Bake in a 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped. Remove from baking sheet immediately. Let cool on a wire rack. Makes 2 loaves.
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