Dark Pumpernickel Bread Recipe

Dark Pumpernickel Bread Recipes

Ingredients :

1 tsp active dry yeast

1/4 cup warm water

1/4 cup sugar

2 3/4 boiling water

4 cups rye flour

1 cup cracked wheat

2 tbsp salt

2 tbsp corn oil

Method :

Dissolve the yeast in warm water and let stand. Pour the sugar into a heavy 10 inch skillet. Place over medium high heat for several minutes, tilting the pan back and forth to distribute the sugar until it has melted. Continue to cook until the sugar smokes and turns black (about 2 1/2 minutes). Add the boiling water carefully and slowly and continue stirring with a wooden spoon until the sugar has dissolved. Set aside to cool. Combine the rye flour, cracked wheat, salt, and corn oil in a large buttered mixing bowl. Pour in the cooled caramel liquid and the dissolved yeast. Beat until the dough is smooth and well blended. Put the dough into a clean, well oiled bowl, cover with plastic wrap, and let stand for at least four hours at room temperature or in the refrigerator overnight.

Preheat the oven to 200F. Press the dough into a flat loaf in a well greased loaf pan. Cover the pan with aluminum foil and bake for 4 hours. Then raise the oven temperature to 300F and bake for an additional 1 1/2 hours, or until the loaf feels firm.

Cool in the pan for 5 minutes; then turn the loaf out on a wire rack to cool completely. Wrap in plastic wrap and refrigerate until chilled. To serve, cut into very thin slices.

A slice of this chewy, substantial bread is a good base for open faced sandwiches.

Makes one 9 inch loaf

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