Pumpernickel Bread (Oktoberfest)


Pumpernickel bread baked on September 22, 2012.

1-1/2 tbsp active dry yeast
1-1/2 cups warm water
1/2 cup molasses
4 tsp salt
2 tbsp butter
2 tbsp caraway seed
2-3/4 cups rye flour
3 cups bread flourPreparation:
In large bowl, add warm water and yeast. Stir until yeast is dissolved.  Stir in the molasses and butter.

In a separate bowl, mix the salt, caraway seed, rye flour along with 2 cups of bread flour. Slowly add the liquid in with the dry ingredients.  Add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on ingredients and weather.  Turn dough out onto floured board and knead for 5 minutes. If dough is too sticky, knead in more bread flour, a tablespoon at a time.

Place dough in greased bowl. Flip dough over so that top is lightly greased.  Cover and let dough rise in warm place for about an hour or until double in size.  Punch down dough. Cover and let rise for another 45 minutes.

Punch down dough a second time. Turn out on lightly floured board and knead dough briefly.  Cut dough in half. Shape each half into small, round loaf.

Grease baking sheet. Sprinkle sheet with cornmeal, optional.  Place both round loaves on baking sheet, cover, and let rise for about 45 minutes or until double in size.

Bake at 375 degrees F for 35 minutes or until bread sounds hollow when tapped on.

Remove from oven and let loaves cool on rack.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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