pumpernickel
From robertg 16 years agoIngredients
- 1/2 cake of yeast-compressed or dry shopping list
- 2 cups lukewarm water shopping list
- 4 cups rye flour-sifted shopping list
- 1 tsp. salt shopping list
- 1 tsp. sugar shopping list
- 2 cups white flour shopping list
- 1 Tbs. melted butter shopping list
How to make it
- the night before,disolve yeast in water, add 2 cups of rye flour and beat well.
- cover and place in a warm spot to sour- this means to rise and fall.
- in the morning,beat yeast mix,add salt,sugar,1 cup rye flour and 1 cup white flour.beat atleast 3 minutes.cover and let rise.
- punch down and turn out on a board thats sprinkeled with 1 cup rye and 1 cup white flour.
- knead and work in as much flour as needed to make a stiff dough
- shape into 2 small round loafs and place in greased pans.
- let rise to double in size
- in a slow oven,about 300F. BAKE FOR 1 1/4 HOURS,OR WHEN BREAD SOUNDS HOLLOW WHEN TAPPED.
- brush with melted butter while still warm
- if you don't like hard crusts,place a pan of water on the floor of the oven while baking. the surface may crack a little but it's supposed to.
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