Try this Pumpernickle Bread recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in water. Add salt, molasses,caraway seed and shortening. Stir Place rye flour and 2 c white flour in small bowl, blend using large spoon. Gradually add flour to liquid mixture. Use hands to blend in flour at end. Add remaining 1/4 white flour, if necessary to make dough easy to handle. Knead 5-8 minutes on floured work surface until elastic and not sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch down, divide in two and place on floured surface. Shape each piece into long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake pan to distribute. Place loaves in pan. Make sure loaves do no come any closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal 1/4" deep slashes on the top of each loaf. Brush with egg white, and sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT ONCE
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 2 | ||
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Calories: 985 | ||
Calories from Fat: 84 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 21.5mg | 1 % | |
Potassium 1597.9mg | 42 % | |
Total Carbohydrate 201.9g | 59 % | |
Dietary Fiber 32.4g | 130 % | |
Sugars, other 169.5g | ||
Protein 32.4g | 46 % | |
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. |
Calories per serving: 985
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