Pumpernickel Recipe

search

    Pumpernickel Recipe

    Ingredients

    • 6 c rye flour
    • 3 c wheat flour
    • 1 T yeast
    • 1/2 c blackstrap molasses
    • 3 eggs
    • 1 T salt
    • 1/2 c barley malt
    • 2 c powdered milk
    • 1/2 c butter
    • 3 c water
    • 1/4 c cornmeal

    Instructions

    This is a slack dough, which must be baked in a pan which will hold it in shape while undergoing its final rise and baking -- I use a stoneware cloche. Heat 1 c water, and mix in molasses, then yeast. Melt the butter. Mix the flours, powdered milk, salt, and barley malt. Form a well in the middle. Put the eggs, water, and proofed yeast in the well. Mix until dough sticks together in a ball. Cover, and let rise until double. Turn out dough on a lightly floured surface, and knead until resilient, using as little additional flour as possible. Spread the cornmeal across the bottom of a baking cloche. Place the dough in the center of the cloche, cover, and let rise until double -- you do this by equalling the time of the first rise. Do not take the cover off the cloche -- it will collapse the dough. Preheat oven to 350 degrees, and bake until loaf sounds hollow -- about 1 hr.

    Your Recently Viewed Recipes

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Close Window