Pumpernickel Rye Bread Recipe

Free Recipe Pumpernickel Rye Bread

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Pumpernickel Rye Bread Recipe

1-1/2 c Water
3 pk Yeast
1/2 c Dark molasses
2 tb Caraway seed
1 ts Salt
2 tb Oil
2-1/2 c Rye flour (stir well before
-measuring)
2-1/2 -(up to)
3 c Sifted white flour

Pumpernickel Rye Bread Preparation

Make a sponge with yeast, 1 tablespoon molasses and 1/2 cup water. Pour sponge into mixing bowl and add 1 cup water, remaining molasses, caraway seed, salt, oil, rye flour and 1 cup white flour. Mix well. Stir in white flour until dough no longer sticks to side of bowl. Turn onto floured surface and knead until smooth. Place dough in well-oiled bowl; turn to grease top. Cover and refrigerate 4 hours. (You can”t let this set overnight or the caraway seed will swell). Divide dough into 2 parts, cover and let set at room temperature for 10 minutes. Shape into two round loaves and let rise until double in size on cookie sheet. Sprinkle with corn meal. Bake at 375 for 25-30 minutes. Brush with water 3 or 4 times while baking. MRS CLARA LOU KEMMER MARVELL, AR From the book <High Cotton Cookin”>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,

Cooking Temperature:

Recipe Serves: 12

How Do You Cook Pumpernickel Rye Bread?

If you know a better Pumpernickel Rye Bread Recipe please comment below.