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Name: Pumpernickel Rye Bread
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 tb Caraway seed; 2 tb Vegetable oil; 2 1/2 -(up to); 2 1/2 c Rye flour (stir well before); 1 ts Salt; 1 1/2 c Water; 3 c white flour Sifted; 1/2 c Dark molasses; 3 pk Yeast

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INGREDIENTS

2 tb Caraway seed
2 tb Vegetable oil
2 1/2 -(up to)
2 1/2 c Rye flour ; (stir well before)
1 ts Salt
1 1/2 c Water
3 c white flour ; Sifted
1/2 c Dark molasses
3 pk Yeast

Servings

INSTRUCTIONS

Make a sponge with yeast, 1 tablespoon molasses and 1/2 cup water. Pour sponge into mixing bowl and add 1 cup water, remaining molasses, caraway seed, salt, oil, rye flour and 1 cup white flour. Mix well. Stir in white flour until dough no longer sticks to side of bowl. Turn onto floured surface and knead until smooth. Place dough in well-oiled bowl; turn to grease top. Cover and refrigerate 4 hours. (You cant let this set overnight or the caraway seed will swell). Divide dough into 2 parts, cover and let set at room temperature for 10 minutes. Shape into two round loaves and let rise until double in size on cookie sheet. Sprinkle with corn meal. Bake at 375 for 25-30 minutes. Brush with water 3 or 4 times while baking. MRS CLARA LOU KEMMER MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

NOTES

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Pumpernickel Rye Bread

2 tb Caraway seed 
2 tb Vegetable oil 
2 1/2  -(up to) 
2 1/2 c Rye flour (stir well before)
1 ts Salt 
1 1/2 c Water 
3 c white flour Sifted
1/2 c Dark molasses 
3 pk Yeast

Make a sponge with yeast, 1 tablespoon molasses and 1/2 cup water. Pour  sponge into mixing bowl and add 1 cup water, remaining molasses, caraway  seed, salt, oil, rye flour and 1 cup white flour. Mix well. Stir in white  flour until dough no longer sticks to side of bowl. Turn onto floured  surface and knead until smooth. Place dough in well-oiled bowl; turn to  grease top. Cover and refrigerate 4 hours. (You cant let this set  overnight or the caraway seed will swell). Divide dough into 2 parts, cover  and let set at room temperature for 10 minutes. Shape into two round loaves  and let rise until double in size on cookie sheet. Sprinkle with corn meal.  Bake at 375 for 25-30 minutes. Brush with water 3 or 4 times while baking.    MRS CLARA LOU KEMMER    MARVELL, AR    From the book <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell,  AR  72366, ISBN 0-918544-14-9, downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 12

Calories: 505
Calories from Fat: 47 (9%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 8.6mg		0 %
Potassium 548.5mg		14 %
Total Carbohydrate 104.2g		31 %
	Dietary Fiber 15.6g	63 %
	Sugars, other 88.5g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 505

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