Pumpernickle Rye Bread

TAMMY WADE

By
@Tammywade

From a German cookbook from 1978... Enjoy!


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Serves:

10

Prep:

2 Hr 40 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 pkg
active dry yeast
1 1/2 c
water, warm
4 tsp
salt
1/2 c
molasses
1-3 Tbsp
caraway seeds
2 Tbsp
butter, softened
2 c
coarse rye meal or 2 3/4 cups rye flour
3-4 c
flour

Directions Step-By-Step

1
Make as regular bread dough.
2
Let rise until doubled in bulk, 2 hours. Punch down.
3
Make 2 smooth round balls. Place on a cookie sheet sprinkled with flour, cornmeal, or poppy seeds.
4
Cover with a damp cloth and let rise 40 minutes; Brush with water or butter. Bake at 450* for 10 minutes, reduce heat to 350* and continue to bake for 30 minutes more... Enjoy!

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: German
Other Tag: Heirloom