Pumpernickel Rye Bread

  • 110 mins
  • 9 ingredients
  • Servings 2 loaves
  • Prep 70 min
  • Cook 40-45 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 2 packages dry yeast
  • 1 and 1/2 cups warm water
  • 2 and 3/4 cups rye flour
  • 4 tsp kosher salt
  • 1 tbs caraway seeds
  • 2 tbs butter, softened
  • 1/3 cup molasses
  • 4 cups flour
  • cornmeal

Directions:

  • Dissolve yeast in warm water.
  • Add rye flour and beat until smooth. Cover and let stand all day or overnight.
  • Stir in salt, caraway seeds, butter, molasses and 2 cups flour.
  • Add enough of the remaining flour to make a soft, but not sticky dough.
  • Place on a lightly floured surface and knead for 5 minutes.
  • Place dough in a greased bowl, turning to coat on all sides.
  • Cover and let rise in a warm place for 1 hour.
  • Punch down dough, divide in half and shape into 2 balls.
  • Place on a cookie sheet which has been sprinkled with corn meat.
  • Let rise in a warm place until dough has doubled, about 30-40 minutes.
  • Brush loaves with cold water.
  • Bake in a preheated 375 degree oven for 40-45 minutes.

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