Dark Pumpernickel Bread
Yield
1 loafPrep
4 hrsCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| ½ | cup |
molasses
|
|
| 1 | tablespoon |
caraway seeds
|
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 ½ | cups |
rye flour
|
|
| ¼ | cup |
cornmeal
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | x |
cornmeal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | packages |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 118 | ml |
molasses
|
|
| 15 | ml |
caraway seeds
|
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 591 | ml |
rye flour
|
|
| 59 | ml |
cornmeal
|
|
| 59 | ml |
cocoa powder
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | x |
cornmeal
|
*
|
Directions
Dissolve yeast in warm water in a large mixing bowl.
Stir in molasses, caraway seeds, salt, shortening, rye flour, ¼ cup cornmeal, and cocoa.
Beat at medium speed of an electric mixer until smooth.
Stir in enough all-purpose flour to make a stiff dough.
Turn dough out onto a lightly floured surface.
Cover and let rest 10 to 15 minutes.
Knead until smooth and elastic (5 to 10 minutes).
Shape dough into a ball, and place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; shape into a ball.
Cover and let rise in a warm place, free from drafts, about 40 minutes or until doubled in bulk.
Grease a baking sheet, and sprinkle with cornmeal.
Punch dough down, and divide in half.
Shape each half into a round, slightly flat loaf.
Place loaves on opposite corners of baking sheet.
Cover and let rise in a warm place, free from drafts, 1 hour.
Bake at 375℉ (190℃) for 25 to 30 minutes or until loaves sound hollow when tapped.
Remove from baking sheet, and let cool on wire racks.
