Recipe Details

Summary

Name: Pumpernickle Bread

Category: Breads

2 pk Active dry yeast

2 c Whole rye flour(100%)

1 1/4 c Warm water

2 1/4 c White flour

2 ts Salt

2 ts Cornmeal

Egg white

1/3 c Molasses

1 tb Caraway seeds

3/4 ts Caraway seed

1 tb Shortening

Dissolve yeast in water. Add salt, molasses,caraway seed and shortening.

Stir Place rye flour and 2 c white flour in small bowl, blend using large

spoon. Gradually add flour to liquid mixture. Use hands to blend in flour

at end. Add remaining 1/4 white flour, if necessary to make dough easy to

handle. Knead 5-8 minutes on floured work surface until elastic and not

sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch

down, divide in two and place on floured surface. Shape each piece into

long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly

grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake

pan to distribute. Place loaves in pan. Make sure loaves do no come any

closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal

1/4" deep slashes on the top of each loaf. Brush with egg white, and

sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to

double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT

ONCE