Pumpernickel Bread
A simple and affordable recipe yields two small, round loaves of delicious pumpernickel bread.
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Instructions
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Preheat the oven to 375 F.
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Dissolve yeast in warm water in a large bowl.
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Stir in molasses, salt, shortening, caraway seeds, and rye flour.
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Mix in 2 cups of bread flour, then gradually add more until a kneadable dough forms.
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Knead the dough on a floured surface for 5 minutes, adding more flour if sticky.
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Place dough in a greased bowl, flipping to coat the top.
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Cover and let dough rise in a warm place for 1 hour, or until doubled.
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Punch down the dough, then cover and let rise again for 45 minutes.
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Punch down dough a second time and knead briefly on a floured surface.
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Grease a baking sheet, optionally sprinkling with cornmeal.
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Divide dough in half, shape into two round loaves, and place on the prepared baking sheet.
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Cover loaves and let rise for 45 minutes, or until doubled.
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Bake for 35 minutes, or until the bread sounds hollow when tapped, then cool on a rack.