| PUMPERNICKEL BREAD 3 packages active dry yeast 1 ½ cups warm water ½ cup dark molasses 4 teaspoons salt 2 tablespoons vegetable shortening, melted 2 tablespoons whole caraway seeds 3 cups rye flour Dissolve yeast in warm water with molasses and salt. Let set for 10 minutes until frothy. Add melted shortening and caraway seeds. Stir in flour. Add additional flour if the dough seems too sticky. Turn dough onto lightly floured board and knead by pulling in the edges and punching them into the middle of the dough. Place dough in a large bowl or pan and cover. Let rise in a warm place until double. Rise time will depend on how warm your kitchen is. The warmer the temperature the faster it will rise. Punch down dough, knead into a ball and cover. Let rise again until double. Grease baking sheet and sprinkle with cornmeal. Punch dough down and divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of the baking sheet leaving room to rise. Cover and let rise until double. Bake 375 F for 30 to 35 minutes. |
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