German Pumpernickle

Ingredients

2 loaves
  • 2 Cup water
  • 2 packages active dry yeast
  • 1/4 Cup unsweetened cocoa
  • 1/4 Cup molasses
  • 2 Tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1/4 Cup butter
  • 3 Cup rye flour
  • 1 Tablespoon caraway seed
  • 3 Cup sifted all-purpose flour
1 loaf
  • 1 Cup water
  • 1 packages active dry yeast
  • 2 Tablespoons unsweetened cocoa
  • 2 Tablespoons molasses
  • 1 Tablespoons sugar
  • 3/4 teaspoon salt
  • 2 Tablespoons butter
  • 1 1/2 Cup rye flour
  • 1/2 Tablespoons caraway seed
  • 1 1/2 Cup sifted all-purpose flour

Directions

Select a large mixing bowl

Put the warm water 2 quart stainless steel bowl

Add the yeast. Let the yeast rehydrate for 5 to 15 minutes

Add the cocoa, mollases, sugar, salt, butter, rye flour, and caraway seeds

Mix well with wooden spoon

Slowly add bread flour while stirring. When the dough becomes to thick to stir with the spoon , work it with your hands

Continue adding flour until the dough starts removing itself from your hands

Turn the dough unto a clean solid working surface and knead

Add flour to the surface until the dough doesn't stick

Knead for about 10 minutes

Shape dough into a ball

Place it in a large lightly greased bowl

Turn dough over so the grease will be on top (this prevents the air from drying the dough)

Cover with a damp cloth and let rise in a warm place until doubled in bulk about 45-60 minutes

Knock down the doughand then gather it by rolling it between your hand and the work surface

Once the dough is gathered it is then shaped into a ball or long loaf

Place on a baking sheet and cover with a cloth

Let rise till double size about the same as before

Bake for 20 minutes at 400° F. or until crust is crisp and brown

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