Pumpernickel
1 ½ cups cold water
3/4 cup cornmeal
1 ½ cups boiling water
2 Tbsp sugar
2 Tbsp shortening
1 tsp. Salt
1 tsp. Caraway seeds
2 cups mashed potatoes
1 package granular yeast, dissolved in 1/4 cup warm mater
4 cups rye flour
½ cups white flour
Stir cold water into cornmeal in a large mixing bowl. Add boiling water and stir for 2 minutes. Add sugar, shortening, salt and caraway seeds. Cool to lukewarm. Add mashed potatoes and dissolved yeast. Work in rye flour mixed with white flour. Knead dough on board sprinkled with cornmeal.
Put dough in a lightly buttered bowl, cover and allow to rise in a warm place, until doubled in bulk. Knead dough and form into 3 loaves. Put loaves into buttered bread pans, let rise again until doubled. Bake in a very hot oven (450) for 10 minutes. Reduce temperature to 350 and bake 50 minutes longer.
1 ½ cups cold water
3/4 cup cornmeal
1 ½ cups boiling water
2 Tbsp sugar
2 Tbsp shortening
1 tsp. Salt
1 tsp. Caraway seeds
2 cups mashed potatoes
1 package granular yeast, dissolved in 1/4 cup warm mater
4 cups rye flour
½ cups white flour
Stir cold water into cornmeal in a large mixing bowl. Add boiling water and stir for 2 minutes. Add sugar, shortening, salt and caraway seeds. Cool to lukewarm. Add mashed potatoes and dissolved yeast. Work in rye flour mixed with white flour. Knead dough on board sprinkled with cornmeal.
Put dough in a lightly buttered bowl, cover and allow to rise in a warm place, until doubled in bulk. Knead dough and form into 3 loaves. Put loaves into buttered bread pans, let rise again until doubled. Bake in a very hot oven (450) for 10 minutes. Reduce temperature to 350 and bake 50 minutes longer.
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