Ingredients Jump to Instructions ↓

  1. 2 pk Active dry yeast

  2. 1/4 c Unsweetened cocoa

  3. 2 tb Sugar

  4. 1 tb Caraway seed

  5. 1 1/2 ts Salt

  6. 3 c Stirred rye flour

  7. 2 c Water

  8. 1/4 c Molasses

  9. 1/4 c Butter or margarine

  10. 3 c Sifted all-purpose flour

  11. 2 cups rye flour; set aside. In

  12. 2 quart saucepan over low heat, heat water, molasses and butter until very warm

  13. 2 minutes. Add remaining

  14. 1c rye flour. Increase speed to high; beat

  15. 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes. Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. cover and let rest

  16. 5 minutes. Shape each half into a round loaf. Place,

  17. 4" apart, on greased large baking sheet. Cover and let rise until almost doubled,

  18. 45 minutes to an hour. Diagonally slash each loaf, crosswise,

  19. 3 times. Bake in

  20. 20 minutes. Cover loosely with foil; bake

  21. 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks. Makes

  22. 2 loaves. "German Pumpernickel Bread" from Farm Journal's Homemade Breads (Galahad Books, 1985)


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