Tuesday, March 27, 2012

Healthy Living: Pumpernickel Bread

Bread in oven-rising

I just love a good loaf of Pumpernickel Bread so I decided to experiment and make my own recipe.  So after a few trial and errors I found my favorite combination of measurements.   I had to buy some Rye flour, which I found at Smiths Marketplace in the bulk food section.  I haven't found Whole Rye yet so if you know where I can buy some please let me know.

5 cups Warm Water
1/4 cup canola Oil
2 TB Yeast
3 TB dough Enhancer
1/2 cup Gluten
1/2 cup Molasses
1/4 cup unsweetened cocoa
3 Cups Rye Flour
1 TB Salt
9 cups Whole Wheat Flour

Grind your Wheat and Rye while you put together the water, oil, yeast, dough enhancer, gluten, molasses, cocoa.  Mix and let sit until your flour is ready.   Add the Rye and 1 cup of flour, mix well.  Then add your salt. Then Continue to add four 1/2 cup at a time until the dough cleans away from the sides of the bowl.  The dough should be soft but not sticky.  Then turn up your mixer to high and knead for 5 minutes.  Portion out your dough into 4 loaves.  Use shortening to grease the pans, hands, and counter.  Do not add extra flour at this time.  Let rise until doubled and bake for 25-30 minutes at 350 degrees.

To save time, I always rise my bread in a warm oven for 30 minutes.  I turn on the oven at the lowest possible temperature while I'm shaping the bread and then I put in the bread and turn off the oven and then start timing.  After it's doubled I turn the oven on at 350 and cook for 30 minutes.  Total time to make is only about 90 minutes.  Beats the cost of store bought bread for our family!

If you like this recipe let me know!  Happy cooking!

1 comment:

  1. Looks like a fantastic recipe, Betty! If you find yourself burdened with extras feel free to send them my way, that is just the kind of friend that I am! =)


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