Pumpernickel Bread

The ingredients of the recipe

• 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

Preparation

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.).

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.

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.

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.

Knead the dough for 5 minutes.

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).

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.

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.

Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.

Remove from baking sheet and cool on a rack before slicing.

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Source: Food