Ingrients & Directions

2 pk Active dry yeast
1/4 c Unsweetened cocoa
2 tb Sugar
1 tb Caraway seed
1 1/2 ts Salt
3 c Stirred rye flour
2 c Water
1/4 c Molasses
1/4 c Butter or margarine
3 c Sifted all-purpose flour
Shortening (I used Pam

Recipe by: James Porter – from the house porterj@LBM.COM In large
bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2
cups rye flour; set aside.

In 2 quart saucepan over low heat, heat water, molasses and butter
until very warm (120-130 ^F)

Using mixer at low speed, gradually beat molasses mixture into yeast
mixture until well blended. Increase speed to medium; beat 2
minutes. Add remaining 1c rye flour. Increase speed to high; beat 2
more minutes.

Stir in enough all-purpose flour to make a soft dough. Turn out
dough onto lightly floured surface. Knead until smooth and elastic
about 5 minutes.

Place into greased large bowl, turning over dough so that top is
greased. Cover with towel and let rise in warm place until almost
doubled, about 45 minutes to an hour.

Punch down dough. Divide in half. cover and let rest 5 minutes.

Shape each half into a round loaf. Place, 4″ apart, on greased large
baking sheet.

Cover and let rise until almost doubled, 45 minutes to an hour.
Diagonally slash each loaf, crosswise, 3 times.

Bake in 375^ oven for 20 minutes. Cover loosely with foil; bake 15
minutes more or until loaves sound hollow when tapped.

Immediately remove from baking sheet. Brush tops of hot loaves with
shortening. Cool on racks. Makes 2 loaves.

“German Pumpernickel Bread” from Farm Journal’s Homemade Breads
(Galahad Books, 1985)

1 Servings