Pumpernickel, 1
by Tony van Roon
Makes 2 Loaves:
For the leavening:
2 packages of dry yeast
½ cup lukewarm water
½ teaspoon honey
For the bread:
1½ cups hot water
1½ tablespoons salt
1 tablespoon honey
3 tablespoon treacle or molasses
4 cups rye flour
2 cups whole wheat flour
Soften yeast in ½ cup lukewarm water. Add ½ teaspoon honey. Mix. Cover and set aside until foaming and double in volume.
In a large mixing bowl, stir together 1½ cups hot water, salt, honey, and treacle or molasses. Cool to lukewarm. Add the foaming yeast. Add rye flour and whole wheat flour--just enough to make a stiff dough. Mix well with hands or large wooden spoon and let stand for 10 to 15 minutes. Turn out onto a board or countertop sprinkled lightly with whole wheat flour. Knead for 10 minutes. Rye flour has a tendancy to be slightly sticky and damper than unbleached white. Place the dough in a warm, well-greased bowl, turning the dough to grease the top. Cover with a light towel and let it rise in a warm place, free from drafts, for 1½ hours or until doubled in bulk.
Turn out onto a floured board or countertop and knead again for 10 minutes. Return to the greased bowl, cover, and let rise again for about 45 minutes or until dough is almost double in bulk.
Turn out onto lightly floured board or countertop again and knead for another 3 minutes. Devide the dough in half and shape into 2 round loaves. Place in greased and floured round casseroles or on baking sheet. Cover with towel or wax paper and let rise again in a warm place for 30 minutes.
Preheat oven to 375 degrees F.
Bake loaves in oven for about 1 hour and 15 minutes or until firm and golden brown. If a thick, crisp crust is desired, brush top of loaves with water before baking and several times during the baking process. Cool on wire racks when done.
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