International Recipes
Dark Pumpernickel Bread
Ingredients
- 3 packages active dry yeast
- 1 3/4 cup warm water (105 to 115 degrees F)
- 1/2 cup dark molasses
- 2 tablespoons vegetable oil
- 1 tablespoon caraway seed
- 1 tablespoon salt
- 2 1/2 cups dark rye flour
- 1 cup Shredded Wheat cereal
- 1/4 cup cocoa
- 2 to 2 1/2 cups all-purpose flour
- Cornmeal
- Butter, softened
Instructions
- Dissolve yeast in warm water in a 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 a lightly floured surface.
- Cover; let rest 10 to 15 minutes.
- Knead until smooth, about 5 minutes. Place in a 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 a 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 butter; let rise until double, 40 to 50 minutes.
- Heat oven to 375 degrees F.
- Bake until loaves sound hollow when tapped, 30 to 35 minutes.
- Cool on wire racks.
Attribution
Photo credit: grongar on VisualHunt