Pumpernickel, 2

Pumpernickel, 2 by Tony van Roon

Makes 2 Loaves:


        3  packages active dry yeast
    1-1/2  cup warm water
      1/2  cup molasses
        4  tsp salt
        2  Tbsp shortening
        2  Tbsp caraway seed
    2-3/4  cups rye flour
    2-3/4  to 3-1/4 cup white flour
           cornmeal

Disolve yeast in warm water. Stir in molasses, salt, shortening, caraway seeds, and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.

Turn dough onto lightly floured board. Cover; let rest for 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in a warm place until doubled in size, about 1 hour.
Punch down dough; round up, cover and let rise again until double in size, about 40minutes.

Grease baking sheet and sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour.

Preheat oven to 375 degrees F.

Bake loaves in oven for about 30 to 35 minutes. or until firm and golden brown. Cool on wire racks when done.

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