pumpernickle rye bread

Name: Pumpernickle Rye Bread
Prep time: 2 h 40 min
Cook time: 40 min
Yield: 10
Cuisine: German
Ingredients: 3 package(s) active dry yeast; 1 1/2 cup(s) water, warm; 4 teaspoon(s) salt; 1/2 cup(s) molasses; 1-3 tablespoon(s) caraway seeds; 2 tablespoon(s) butter, softened; 2 cup(s) coarse rye meal or 2 3/4 cups rye flour; 3-4 cup(s) flour

41 Pinches 1 Photo

TAMMY WADE

Lee's summit, MO

Updated on Sep 22, 2014

From a German cookbook from 1978... Enjoy!

Rate

prep time 2 Hr 40 Min

cook time 40 Min

method Bake

yield 10 serving(s)

Ingredients

3 packages active dry yeast
1 1/2 cups water, warm
4 teaspoons salt
1/2 cup molasses
1-3 tablespoon caraway seeds
2 tablespoons butter, softened
2 cups coarse rye meal or 2 3/4 cups rye flour
3-4 cups flour

How To Make pumpernickle rye bread

Step 1

Make as regular bread dough.

Step 2

Let rise until doubled in bulk, 2 hours. Punch down.
Step 3

Make 2 smooth round balls. Place on a cookie sheet sprinkled with flour, cornmeal, or poppy seeds.
Step 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!
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