sketch of Bob above the Dark Pumpernickel Bread recipe.


2 pkg. quick rising yeast
1 1/4 c. tepid warm water
1 c. rye flour
1 c. whole wheat flour
1/4 c. dark molasses
2 T. unsweetened cocoa powder
1 T. caraway seeds
1 1/2 t. salt
1 1/2 c. + 2 T. all purpose flour
2 T. cornmeal

In a large bowl, combine yeast and water and let stand til softened (about 5 minutes). Add rye and whole wheat flours, molasses, cocoa, caraway seeds and salt. With an electric mixer, beat dough til very well mixed (if using a dough hook, mix in 1 cup of all purpose flour). Knead for 5 minutes or til elastic and it pulls cleanly from the bowl. Scrape the dough onto a floured board and knead, adding as little flour as possible, til dough is smooth and elastic (about 5 minutes). Cover with a large stainless bowl and let rise til doubled (about 1 hour). Sprinkle the cornmeal in the center of a baking sheet and set aside. Punch down the dough. On a lightly floured board, knead into the shape of a ball. Place dough on cornmeal and press into a (6 inch) round. Let rise til doubled (about 30 minutes). Sprinkle a bit of additional flour on top of the loaf. Bake 350° til a rich, dark brown (about 30 minutes) or til bottom sounds hollow when tapped. Transfer the Pumpernickel Bread to a rack and let cool. Serve the bread warm or completely cooled.

Pumpernickel Bread recipe is published in our August, 2012 Menu Minder, Issue #346.