Pumpernickel Bread
Pumpernickel Bread is an impressive dinner. Made with 2 pkg. dry yeast, 1 tsp. sugar, 1/2 c. warm water, 1 1/4 c. boiling water and 1/3 c. cornmeal, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Dissolve yeast in sugar and water.
Pour boiling water over cornmeal, oil, molasses, potatoes, brown sugar, anise and salt.
Mix and allow to cool.
Combine with yeast mixture, rye, whole-wheat and enough bread flour to form a manageable dough.
Mix until smooth after each addition.
Knead with seeds and extra bread flour, about 10 minutes or until smooth and elastic.
Let rise covered in greased bowl in a warm area, until double in size.
Punch down dough; knead dough 2 or 3 turns.
Flatten and shape to fit 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Let rise until double.
Spray tops with water; sprinkle with seeds.
Bake at 375Β° for 20 minutes; spray with water again.
Bake 15 to 20 minutes more or until bread sounds hollow when tapped.
Cover top with foil if bread becomes too brown.
Remove pans; let cool on wire rack.
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