Pumpernickel bread (ee)

Yield: 2 Loaves

Measure Ingredient
2 \N To 2 1/2 cups flour
¼ ounce Dry yeast
1 tablespoon Instant coffee
1 tablespoon Caraway seeds
½ teaspoon Fennel seeds, crushed
3 tablespoons Molasses
2 tablespoons Butter
½ ounce Unsweetened chocolate, chopped
1 tablespoon White vinegar
1½ teaspoon Sugar
1½ teaspoon Salt
2 cups Rye flour
1 \N Egg white, lightly beaten

Recipe by: ESSENCE OF EMERIL SHOW#EE2150 In bowl of an electric mixer combine 1½ cups of flour, yeast, coffee, and caraway and fennel seeds. In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1 ¼ cups of water and heat, stirring, until warm but not boiling. With motor on low, pour it into flour mixture, and mix for 30 seconds. Increase speed to highh and mix 3 minutes more.

Using a spoon add rye flour and as much of remaining flour as possible. Dough will be slightly sticky. Turn dough out onto a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let double in size. Punch dough down, turn it out onto a floured surface and divide it into two pieces. Shape into rounds, place them on a baking sheet (leaving them enough room to double). Cover and let rise.

Preheat oven to 375 degrees F. Whisk egg white and 1 tablespoon water.

Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped.

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