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Recipes - Pumpernickel Recipe

Recipe Name

Pumpernickel

Submitted by

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Recipe Description

Quantity	2	Quantity Unit	loaves	Servings
Prep Time (minutes)	270	Cook Time (minutes)	45	Ready In (minutes)	315

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Ingredients
Amt.	Measure	Ingredient



2	cups	rye FLOUR
2	cups (8 fl oz)	water, warm
1/2	cup	molasses
1/2	cup	sugar
1/2	teaspoon	salt
1	package	instant yeast (Fleishmans, Red Star)=1 pkg active dry
2 1/4	cups	wheat flour, whole wheat

Steps

Sequence	Step

1	Combine all dry ingredients, minus 1/4 cup wheat flour in a large bowl.
2	Heat water in microwave until very warm (120 - 130 degrees F)
3	Measure 1/2 cup molasses into a 2 cup liquid measuring cup. Add most of the warmed water to the molasses and stir to "disolve", or combine, well. Pour that into the dry ingredients. Rinse the molasses measuring cup with the remaining warm water and pour in with the rest of the ingredients.
4	Combine all ingredients until well mixed. Add the remaining 1/4 cup of wheat flour and maybe a bit more to make a nice thick dough.
5	Cover bowl and let rise until double. (1 - 2 hours, I have always let it rise 2 hours)
6	Stir the dough to "punch it down." Divide into two greased (I use Pam spray)loaf pans. Cover and let rise again, about 1 hour.
7	Preheat oven to 325 degrees F. Bake at 325 45 min to 1 hour. Check with toothpick at 45 minutes.
8	Let cool in pan 10 minutes, then remove from pan to cool completely. Optional: original recipe suggests brushing tops with melted butter, but I have never tried doing that.
9	Slice and enjoy!

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