50+ Friends Club Cookbook
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Pumpernickel Bread
3
pkg
Dry yeast
1 1/2
C
Warm water
4
tsp
Salt
1/2
C
Molasses
4
C
Sifted white flour
2
tbsp
Caraway seed
2
tbsp
Shortening
2
C
Unsifted coarse rye meal OR
2 3/4
C
Sifted rye flour
Dissolve yeast in the water. Stir in salt, molasses, and caraway seed. Add shortening.
Blend flours thoroughly, then add half of mixture to liquid mixture. Mix with large spoon, then add remainder of flour. Blend with hands.
Turn onto a lightly floured board and knead until smooth.
Turn into a greased bowl, cover and let rise until doubled. Punch down, and cut in half. Smooth into 2 balls.
Place on a floured cookie sheet or pan sprinkled with cornmeal or poppy seeds. Cover and let rise 30-40 minutes.
Brush tops with cold water or butter. Bake at 450 degress for 10 minutes. Reduce heat to 350 degrees, and bake 30 minutes.