Dark pumpernickel bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Dry yeast |
| 1¾ | cup | Warm water; (105-115 degrees) |
| ½ | cup | Dark molasses |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Oil |
| 2 | teaspoons | Caraway seed |
| 2½ | cup | Medium rye flour |
| 1 | cup | Shredded wheat bran cereal |
| ¼ | cup | Cocoa |
| 2½ | cup | Flour |
| Cornmeal | ||
| Softened margarine | ||
Directions
In large bowl, dissolve yeast in warm water. Stiri n molasses, salt, oil, caraway seed, rye flour, cereal and cocoa. Beat until smooth. Stir in flour; turn onto floured surface. Cover; let rest 10 minutes.
Knead dough until smooth. Place in large, greased bowl; turn to grease top.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal. Punch dough down; divide into halves. Shape each into a round, slightly flat loaf. Place loaves on cookie sheet. Brush tops lightly with margarine. Let rise until double, about 50 minutes.
Meanwhile, preheat oven to 375 degrees. Bake loaves 35 minutes, until loaves sound hollow when tapped. Remove loaves from sheet and cool. Makes 2 loaves.
Recipe by: Home Cooking July 1996 Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997