Dark Pumpernickel Bread

From the 1998 KLO dinner — Germany

Dark Pumpernickel Bread

  • 3 pkg active dry yeast
  • 1-3/4 cup warm water (105 to 115 F)
  • 1/2 cup dark molasses
  • 2 Tbsp vegetable oil
  • 1 Tbsp caraway seed
  • 1 Tbsp salt
  • 2-1/2 cups dark rye flour
  • 1 cup whole-bran cereal
  • 1/4 cup cocoa
  • 1 to 2-1/2 cups all-purpose flour
  • cornmeal
  • butter or margarine, softened

Dissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, bran cereal, and cocoa. Beat until smooth. Stir in enough all purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Grease cookie sheet; sprinkle with cornmeal. Punch down dough; divide in halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Brush tops with margarine; let rise until double, 40 to 50 minutes. Heat oven to 375 F.

Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire racks. Makes 2 loaves.

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