Title: Pumpernickel Bread
Categories: Bread
Yield: 2 Servings
| 3 | pk | Active dry yeast |
| 1 1/2 | c | Warm water (105 to 115 Degrees) |
| 1/2 | c | Molasses |
| 4 | ts | Salt |
| 2 | tb | Shortening |
| 2 | tb | Caraway seed |
| 2 3/4 | c | Rye flour |
| 2 3/4 | | To 3 1/4 cups white flour |
| | | Cornmeal |
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway
seed & rye flour. Beat until smooth. Mix in enough white flour to make
dough easy to handle. Turn dough onto lightly floured board. Cover; let
rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, about 1 hr. Punch down dough; round up, cover & let rise again
until double, about 40 min. Grease baking sheet; sprinkle with cornmeal.
Punch down dough; divide in half. Shape each half into round, slightly flat
loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1
hr. Heat oven to 375 Degrees. Bake 30 to 35 minutes. Makes 2 loaves. FROM:
Betty Crockers Recipe Card Libary.