Making your own pumpernickel bread is easy and costs less than the store bought pumpernickel. What’s more, home baked bread tastes better and is healthier for you. This recipe makes 2 small, round loaves of pumpernickel bread.
Prep Time: 2 hours, 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours, 50 minutes
- 1-1/2 tbsp active dry yeast
- 1-1/2 cups warm water
- 1/2 cup molasses
- 4 tsp salt
- 2 tbsp shortening
- 2 tbsp caraway seed
- 2-3/4 cups rye flour
- 3 cups bread flour, about
- In large bowl, add warm water and yeast. Stir until yeast is dissolved.
- Stir in the molasses, salt, shortening, caraway seed, and rye flour.
- Mix in 2 cups of bread flour. Slowly add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on ingredients and weather.
- Turn dough out onto floured board and knead for 5 minutes. If dough is too sticky, knead in more bread flour, a tablespoon at a time.
- Place dough in greased bowl. Flip dough over so that top is lightly greased.
- Cover and let dough rise in warm place for about an hour or until double in size.
- Punch down dough. Cover and let rise for another 45 minutes.
- Punch down dough a second time. Turn out on lightly floured board and knead dough briefly.
- Cut dough in half. Shape each half into small, round loaf.
- Grease baking sheet. Sprinkle sheet with cornmeal, optional.
- Place both round loaves on baking sheet, cover, and let rise for about 45 minutes or until double in size.
- Bake at 375 degrees F for 35 minutes or until bread sounds hollow when tapped on.
- Remove from oven and let loaves cool on rack.
- Loaves can be wrapped in plastic and frozen for later.