FBD

Pumpernickel Bread

pumpernickel bread

MediterraneanOtherIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp tahini
  • 3 cup very warm water
  • 3 cup whole wheat flour (or 1/2 2 tbsp. caraway seeds
  • 2 tbsp yeast
  • 1/
  • 2 cup gluten flour (
  • 2/
  • 3 cup if using all
  • 3 tbsp molasses whole wheat flour)
  • 2 tsp salt
  • 0.5 cup carob powder
  • 4 cup rye flour
  • 18 Recipes: Breads, Crackers, & Muffins

Instructions

  1. 1

    whole wheat & 1/2 unbleached) 2 tbsp. coffee substitute (Roma, Postum or Pero)

  2. 2

    BEAT 200 strokes, or mix 5 minutes. LET REST 10 minutes or until bubbly. Gradually

  3. 3

    ADD the following, adding enough rye flour to make a smooth dough:

  4. 4

    KNEAD for 10 minutes. This dough is much stiffer than whole wheat. SHAPE into 2

  5. 5

    round loaves or 3 8”x 5” sprayed loaf pans. LET RISE 25–40 minutes. They will not

  6. 6

    rise as high as wheat loaves. BAKE at 350° for 30–35 minutes.

  7. 7

    NOTE: Freshly ground flour always makes lighter bread.

Tags

recipe