Pumpernickel Bread has just a hint of molasses and caraway. It is best when served warm with soups or stews. It may be sliced when cold and served as sandwiches. Soon to be a staple bread for any family.
Cooking Time: 30 - 35 minutes approximately
3/4 cup warm water
1/4 cup molasses (the darker the molasses the more intense the flavor)
4 teaspoons cooking oil
1 1/4 teaspoon active dry yeast
3/4 teaspoon salt
1 cup rye flour
2 cup bread flour
2 teaspoons crushed caraway seeds
Pre heat oven to 350 F
In a small bowl; mix together water, molasses, and yeast. Let rest for 5 minutes or until yeast is bubbly.
Put salt, bread flour, and rye flour in a large bowl and stir to combine. Add the yeast mixture to the flour mixture and combine. Next add the cooking oil and caraway seeds. Stir until the dough starts to leave the sides of the bowl and form a ball. Dough should be soft but firm enough to knead.
Turn out the dough to a lightly floured surface. Lightly dust your hands with flour, and knead it for 6 to 8 min., or until it begins to become smooth and supple.
Place the dough into a lightly oiled bowl turning the dough over to coat all sides. Cover with a warm damp cloth. Allow the dough to rise between 1 to 2 hours. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 hour more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the loaf of bread into the oven. Bake for 30 to 35 minutes. The Pumpernickel Bread will sound hollow when tapped when it is ready.
Remove the Pumpernickel Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.
Let cool completely before slicing.
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