Monday, December 22, 2008

Recipe: Pumpernickel Bread

Queer kneading

2 pkg. active dry yeast
1/4 cup unsweetened cocoa
2 tbsp. sugar
1 tbsp. caraway seed
1-1/2 tsp. salt
3 cups stirred rye flour
2 cups water
1/4 cup molasses
1/4 cup margarine
3 cups all-purpose flour, sifted

In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside. In 2-quart saucepan over low heat, heat water, molasses and margarine until very warm (120-130°F). Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1 cup rye flour. Increase speed to high; beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes. Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. Cover and let rest 5 minutes. Shape each half into a round loaf.

Place, 4-inches apart, on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes to an hour. Diagonally slash each loaf, crosswise, 3 times. Bake in 375°F oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks.

Recipe tweaked by Ella
Photo: Lydia Daniller

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