3 pkgactive dry yeast
1 1/2 cwater, warm (105 to 115 f)
2 Tbspcaraway seeds
2 3/4 crye flour
2 1/2 call-purpose flour (approximately)
How to Make Pumpernickel Bread
- Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.
- Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; round up, cover and let rise again until double, about 40 minutes.
- Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour.
- Heat oven to 375F. Bake 25 to 30 minutes.