2 pk Active dry yeast
1/4 c Unsweetened cocoa
2 tb Sugar
1 tb Caraway seed
1 1/2 ts Salt
3 c Stirred rye flour
2 c Water
1/4 c Molasses
1/4 c Butter or margarine
3 c Sifted all-purpose flour
Shortening (I used Pam
-spray)
Recipe by: James Porter – from the house porterj@LBM.COM 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 (120-130 ^F)
Using mixer at low speed, gradually beat molasses mixture into yeast
mixture until well blended. Increase speed to medium; beat 2 minutes. Add
remaining 1c 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″ 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 375^ 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. Makes 2 loaves.
“German Pumpernickel Bread” from Farm Journal’s Homemade Breads (Galahad
Books, 1985)
Yields
1 Servings