Title: Woven Rye-And-Pumpernickel Bread - Country Living
Categories: Bread
Yield: 1 Loaf

2 1/2		To 3 C unsifted bread flour
2 1/2	c	Rye flour
2	pk	Rapid-rising dry yeast
1 1/2	ts	Salt
2	tb	Unsweetened cocoa powder
1 1/2	c	Very warm water (120' to 130'F)
1/4	c	(1/2 stick) butter, melted
1/4	c	Dark molasses
1		Large egg white (opt.)

1. In each of 2 medium-size bowls, combine 1 1/4 C bread flour, 1 1/4 C rye flour, 1 pk yeast, and 1/4 t salt. Stir cocoa powder into one of the bowls to color the pumpernickel dough.

2. With wooden spoon, beat 1/4 C water, 2 T butter, and 2 T molasses into flour mixture in one bowl until soft dough forms. Tom dough out onto floured surface. Knead dough, adding some of remaining flour (no more than 1/4 C) as necessary to prevent stickiness, until smooth and elastic-about 5 minutes.

3. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth.

4. Repeat mixing with remaining water, butter, molasses, and flour mixture. Let doughs rise in warm place, away from drafts, until double in size-about 30 minutes.

5. Lightly grease large baking sheet. With floured rolling pin, roll each ball of dough into a 12- by 8-inch rectangle. Cut each rectangle lengthwise into eight 1-inch strips.

6. On greased baking sheet, place rye strips, side by side, about 1/2 inch apart. Weave pumpernickel strips through rye strips. Tuck under ends, of strips that finish on top of edge strips. Cover with clean cloth and let rise in warm place, away from drafts, until double in size-about 40 minutes.

7. Heat oven to 375'F. If desired, lightly beat egg white and brush over top of bread. Bake 30 to 35 minutes or until bread is well browned and sounds hollow when tapped on top. Cool bread on wire rack for 20 minutes before cutting.

Country Living/Jan/94 Scanned & fixed by DP and GG

previous

next