Pumpernickel Bread

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 1 1/2 cups warm water, divided (105 to 115 degrees f.)
• 3 (1/4 ounce) packages active dry yeast
• 2 teaspoons sugar
• 1/2 cup molasses
• 1 1/2 tablespoons kosher salt
• 2 tablespoons vegetable shortening
• 2 tablespoons caraway seeds
• 2 3/4 cups rye flour
• 3 cups unbleached all-purpose flour (approx.)
• cornmeal

Recipe

• 1 in a small bowl, combine 1/2 cup of the warm water, yeast and sugar. let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
• 2 in a large mixing bowl (i use my kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. beat until smooth.
• 3 slowly beat rye flour into the yeast and molasses mixture. mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
• 4 turn the dough out onto a lightly floured surface. if dough is too moist, add a little more flour. if dough is too dry add a little more water.
• 5 knead the dough for 5 minutes.
• 6 lightly grease (or spray with cooking spray) a large bowl. add the dough, turning once to coat the entire surface of dough with oil. cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
• 7 punch down dough. separate dough into 2 equal parts. form 2 round, slightly flattened loaves. score a 3/4 inch deep 'x" into the tops of both loaves with a sharp knife.
• 8 grease (or spray) a large baking sheet; sprinkle with cornmeal. put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
• 9 preheat oven to 375 degress f. bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
• 10 remove from baking sheet and cool on a rack before slicing.