Pumpernickle Bread

INGREGIENTS: For 2 loaves

  • 100 ~ 120 grams compressed yeast
  • 2 cups warm water
  • ¼ cup molasses OR ¼ cup brown sugar
  • ¼ cup oil
  • 2 teaspoons salt
  • 3 cups rye plain flour
  • 3 cups whole wheat plain flour

METHOD

Preheat oven to 180 ~ 200 degrees C.

Crumble yeast into water and mix to remove lumps.

Add oil and molasses and mix well.

Add sifted dry ingredients and mix well.

Let rise 50% in a warm place.

"Punch" down.

Shape into two loaves and place into greased baking pans.

Let rise again until risen 50%.

Bake 50 ~ 60 minutes. (It should sound hollow when knocked).

From an evening college baking course done by Ian in 1982.

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