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Pumpernickel Recipe |
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Ingredients: 1 1/2 to 4 3/4 cups all-purpose flour 3 packages active dry yeast 1 tablespoon caraway seed 1 1/2 cups warm water (115o to 120o) 1/2 cup light molasses 2 tablespoons cooking oil 1 tablespoon salt 2 cups rye flour Oven 350o
Method
In a large mixer bowl combine 2 cups of the all-purpose flour,
yeast and caraway seed. Mix warm water, light molasses, cooking oil,
and salt. Add to flour mixture. Beat at low speed electric mixer 1/2
minutes, scraping bowl. Beat 3 minutes at high speed. Stir in rye
flour and as much of 3/4 to 1 1/4 cups all-purpose flour as you can
mix in with a spoon. On a floured surface knead in enough of the
remaining all-purpose flour to make a moderately stiff dough that is
smooth and elastic (6 to 8 minutes total). Shape into a ball in a
greased bowl; turn once. Cover; let rise in a warm place till double
(1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet sprinkled with cornmeal. Flatten slightly with hand to a 6- to 7-inch diameter. Cover; let rise till nearly double (about 30 to 45 minutes). Bake in a 350o oven for 35 to 40 minutes or till well browned. Makes 2.
Per serving(1/16 of serving): 269 calories, 5 g protein, 49 g carbohydrates, 7 g fat, 140 mg sodium |
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