Dark Pumpernickel Bread
Yield
2 loavesPrep
25 minCook
35 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
yeast, active dry
|
|
| 1 ¾ | cups |
water
warm, 105 - 115 degrees F |
|
| ½ | cup |
molasses
|
|
| 1 | tablespoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
caraway seeds
|
|
| 2 ½ | cups |
rye flour
medium |
|
| 1 | cup |
shredded wheat bran cereal
|
* |
| ¼ | cup |
cocoa powder
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | x |
margarine
softened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
yeast, active dry
|
|
| 414 | ml |
water
warm, 105 - 115 degrees F |
|
| 118 | ml |
molasses
|
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
caraway seeds
|
|
| 591 | ml |
rye flour
medium |
|
| 237 | ml |
shredded wheat bran cereal
|
* |
| 59 | ml |
cocoa powder
|
|
| 591 | ml |
all-purpose flour
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | x |
margarine
softened |
*
|
Directions
In large bowl, dissolve yeast in warm water.
Stiri n molasses, salt, oil, caraway seed, rye flour, cereal and cocoa.
Beat until smooth.
Stir in flour; turn onto floured surface.
Cover; let rest 10 minutes.
Knead dough until smooth.
Place in large, greased bowl; turn to grease top.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal.
Punch dough down; divide into halves.
Shape each into a round, slightly flat loaf.
Place loaves on cookie sheet.
Brush tops lightly with margarine.
Let rise until double, about 50 minutes.
Meanwhile, preheat oven to 375℉ (190℃).
Bake loaves 35 minutes, until loaves sound hollow when tapped.
Remove loaves from sheet and cool.
