Pumpernickel Recipe #15 - German Pumpernickel

German Pumpernickel

Ingredients

1 package active dry yeast

1/8 Cup cocoa

1 Tablespoon sugar

1/2 Tablespoon caraway seeds

1 teaspoon salt

1 1/2 cups rye flour

1 cup water

1/8 cup molasses

1/8 cup butter

1 1/2 cups sifted all-purpose flour

Shortening (to grease pan)

In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt and 1 cup rye flour; set aside. In medium saucepan over low heat, heat water, molasses and butter until very warm. Gradually beat molasses mixture into yeast mixture (with low speed mixer) until well blended. Increase speed to medium; beat 2 minutes. Add remaining rye flour. Increase speed to high; beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured wooden bread board. Knead dough until smooth and elastic (about 5 minutes). Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled in size, about an hour. Punch down dough. Cover and let rest 5 minutes. Shape into a round loaf. Place on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes. Diagonally slash the top of the loaf, crosswise, 3 times. Bake in 375°F oven for 35 minutes or until loaf sounds hollow when tapped. Immediately remove from baking sheet. Brush top of hot loaf with shortening. Cool on rack.