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Pumpernickel I (P, TNT)
Yield: 1 loaf of 12 slices

2 pieces stale rye bread
1 cup (or more) warm water
2 cups unbleached all purpose flour
1 cup rye flour
1/3 cup vegetable oil
1/4 cup cornmeal
3 tablespoons cocoa powder (not Dutch-process)
2 tablespoons black strap molasses
1 tablespoon active dry yeast
2-1/2 teaspoons salt

Place stale rye bread in large bowl. Add enough water to cover. Let stand uncovered at room temperature overnight. Just before using, squeeze bread to extract liquid. Reserve 1/2 cup liquid.

Combine reserved 1/2 cup liquid, 1 cup warm water, and next 9 ingredients in bread machine. Program machine for Dough Cycle (using "Whole Wheat" setting, if available). During first 5 minutes of kneading cycle, add more water or all purpose flour if necessary to form smooth, moist, supple ball. At end of final cycle, transfer dough to lightly floured work surface.

Sprinkle heavy large baking sheet with cornmeal. Shape dough into low, round loaf. Cover dough with plastic wrap. Set aside until dough doubles in size, about 30 minutes.

Position rack in center of oven and preheat to 375°F. Brush egg wash over dough and sprinkle with caraway seeds. Bake until bottom of loaf sounds hollow when tapped and top crust is firm, or until instant read thermometer registers 200°F when inserted into center of loaf, about 40 minutes. Transfer bread to rack and cool.

Posted by Susan Greene

Nutritional Info Per Serving: (12 slices per loaf, makes one loaf) Calories: 205 Fat: 7g Carbohydrates: 31g Cholesterol: 0mg Sodium: 523mg Protein: 5g Fiber: 3g % Cal. from Fat: 31% % Cal. from Carbs: 60%