Title: Dark Pumpernickel Bread
Categories: Breads
Yield: 20 servings
3 pk Dry yeast
1 1/2 c Warm water (105-115 degrees)
1/2 c Molasses
1 tb Caraway seeds
2 ts Salt
2 tb Shortening
2 1/2 c Rye flour
1/4 c Cornmeal
1/4 c Cocoa
2 c All-purpose flour; 2 to 2
-1/2
Cornmeal
Recipe by: Southern Living
Preparation Time: 0:45
Dissolve yeast in warm water in a large mixing bowl. Stir
in molasses, caraway seeds, salt, shortening, rye flour,
1/4 cup cornmeal, and cocoa. Beat at medium speed of an
electric mixer until smooth. Stir in enough all-purpose
flour to make a stiff dough. Turn dough out onto a lightly
floured surface. Cover and let rest 10 to 15 minutes.
Knead until smooth and elastic (5 to 10 minutes). Shape
dough into a ball, and place in a well-greased bowl,
turning to grease top. Cover and let rise in a warm place
(85 degrees), free from drafts, 1 hour or until doubled in
bulk. Punch dough down; shape into a ball. Cover and let
rise in a warm place, free from drafts, about 40 minutes or
until doubled in bulk.
Grease a baking sheet, and sprinkle with cornmeal. Punch
dough down, and divide in half. Shape each half into a
round, slightly flat loaf. Place loaves on opposite
corners of baking sheet. Cover and let rise in a warm
place, free from drafts, 1 hour. Bake at 375 degrees for 25
to 30 minutes or until loaves sound hollow when tapped.
Remove from baking sheet, and let cool on wire racks.
Yield: 2 loaves.
