German Pumpernickel Bread
Ingredients
Instructions
- In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside.
- In 2-quart saucepan over low heat, heat water, molasses and butter until very warm (120-130F).
- Using mixer at low speed, gradually beat molasses mixture into yeastmixture until well blended.
- Increase speed to medium; beat 2 minutes.
- Add remaining 1 cup rye flour.
- Increase speed to high; beat 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 5 minutes.
- Shape each half into a round loaf.
- Place, 4-inches apart, on greased large baking sheet.
- Cover and let rise until almost doubled, 45 minutes to an hour.
- Diagonally slash each loaf, crosswise, 3 times.
- Bake in 375F oven for 20 minutes.
- Cover loosely with foil; bake 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.
Nutrition & Diet Analysis (per serving)
1034
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).