• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pumpernickel Bread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 2/3 oz Compressed yeast; -=OR=-
  • 1 -Envelope Dry Yeast
  • 1 pt Water
  • 1 oz Bread crumbs
  • 2 oz Wheat germ
  • 10 oz Whole wheat flour
  • 1 lb Bread flour
  • 1/2 oz Salt
  • 1 oz Caramel
  • -=OR=- Bitter chocolate
  • -=OR=- cocoa mixed w/ water
  • 1/2 pt Rye starter

 Directions

RYE STARTER
1 pt Water
1 lb Rye flour
3 oz All-purpose flour

DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours
and form a well. Add salt, caramel and yeast mixture along with starter.
Form dough, adding more bread flour if necessary to give a moderately firm
texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a
lightly oiled bowl. Cover and let rise until doubled. Deflate the dough,
divide into 4 pieces and form into oval shapes. Cover with buttered plastic
wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash
tops of loaves with a razor blade and bake for 30-to-45 minutes.

Makes 4 Loaves

FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the
evening, add 3 ounces all-purpose flour.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK


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