Pumpernickel

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• 1/2 cup warm water
• 2 tablespoons granulated sugar
• 3 (1/4 ounce) active dry yeast
• 1/3 cup mild molasses
• 2 tablespoons butter or 2 tablespoons hard margarine
• 1 tablespoon salt
• 2 tablespoons caraway seeds (optional)
• 1 1/4 cups hot water
• 2 1/2 cups rye flour
• 1/4 cup cocoa
• 3 cups all-purpose flour (approximately)

Recipe

• 1 stir warm water and sugar together in small bowl.
• 2 sprinkle yeast over top.
• 3 let stand 10 minutes.
• 4 stir to dissolve yeast.
• 5 measure molasses, butter, salt, caraway seed and hot water in large bowl.
• 6 stir.
• 7 cool to lukewarm.
• 8 add rye flour and cocoa.
• 9 beat to mix thoroughly.
• 10 add yeast mixture.
• 11 stir.
• 12 add about 1/2 of the all-purpose flour.
• 13 mix.
• 14 work in enought remaining flour until dough pulls away from sides of bowl.
• 15 turn out onto a floured surface.
• 16 knead 8-10 minutes until smooth and elastic.
• 17 place in greased bowl, turning once to grease top.
• 18 cover with tea towel.
• 19 let stand in warm place until doubled in bulk.
• 20 punch dough down.
• 21 divide dough into 2 equal portions.
• 22 shape into round balls.
• 23 place onto greased baking sheets.
• 24 cover with tea towel.
• 25 let stand in warm place until doubled in size.
• 26 bake in 375 oven for about 30 minutes.