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Pumpernickel bread

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Ingredients/Components

sugar - 1 tsp
salt
boiling water
dark brown sugar - 1 Tbsp
cooking oil - 2 Tbsp
warm water - 1/2 c
bread flour - 2 2
dark molasses - 3 Tbsp
cornmeal - 1/3 c
whole-wheat flour
dry yeast - 2 pkg
rye flour
mashed potatoes instant okay - 1 c
drop anise oil - 1 item
caraway seeds whole or crushed - 1 Tbsp

How to make pumpernickel bread:

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 375° 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.

Number of Servings: Yields 2 loaves. Preparation Time: As long as it takes.

Recipe categories: Breads, Low fat, Yeast breads.

Rating:

3.1

Average rating: 3.1, total votes: 8

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