We've always liked pumpernickel bread. However, it seems to be unpopular in our relatively-local area. Especially since we are so far away from the store, and go shopping once every 2 or 3 weeks, I make bread in between trips. Pumpernickel is one of our favorites, so I've tweaked a few recipes to exactly what we like.
I usually make this in a 14" cast iron skillet. For the freeform loaf, any cookie sheet should work fine.
Guna - Tamas
- 1 3/4 cups warm water
- 1 teaspoon dry yeast
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 1/3 cup molasses
- 1/3 cup baking cocoa
- 1 1/2 teaspoons caraway seeds
- 1/2 cup rye flour
- 1 cup whole wheat flour
- 1/4 cup freshly ground flax seed
- 1 1/2 cups (approximately) all-purpose flour
- In a 3-4 quart bowl with lid, combine water, yeast, salt, sugar, and molasses.
- Let set for 10 minutes, then add cocoa, caraway seeds
- Add rye flour, and flax
- Mix well.
- Add the all-purpose 1/2 cup at a time, until dough becomes elastic. This should be a moderately soft dough.
- Cover bowl. Let rise until doubled in size. This should take about an hour.
- Add a little more flour and kneed
- Form into a free-form (round) loaf. Slash 1/2 inch deep with a table knife across the top.
- Form into loaf and put into loaf pan. You may need two if they are small.
- Cover, and allow to rise until doubled in size. This should take about an hour.
- Preheat oven to 350
- Bake 30-35 minutes
- Remove from oven. Brush with oil. Allow to cool
Yield: About 10 biscuits
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Copyright 2012 by Elizabeth Harper
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