Ingredients for Super Good Pumpernickel Bread
- All Purpose Flour
- 1 cup rye flour
- 2 teaspoons salt
- All Bran Cereal
- Yellow Cornmeal
- Active Dry Yeast
- 1 3/4 cups warm water (105-115°F)
- Dark Molasses
- Unsweetened Chocolate
- 1/4 cup margarine
- Mashed Potatoes
- Caraway Seeds
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How to Make Super Good Pumpernickel Bread
- Whisk together 2 cups white flour and 1 cup rye flour.
- In a large bowl, combine 2 cups of the flour mixture (from step 1), 2 teaspoons salt, 1/2 cup quick-cooking rolled oats, 1/4 cup cornmeal, and 2 1/4 teaspoons (1 packet) active dry yeast (do not dissolve).
- In a saucepan, combine 1 3/4 cups warm water (105-115°F), 1/2 cup molasses, 1 ounce unsweetened baking chocolate, and 1/4 cup margarine.
- Heat over low heat until the water is very warm (the chocolate and margarine do not need to melt completely).
- Gradually add the warm liquid mixture to the dry ingredients (step 2). Beat for 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
- Add 1/2 cup mashed cooked potatoes and 1 cup of the remaining flour mixture.
- Beat at high speed for 2 minutes, scraping the bowl occasionally.
- Stir in 1 tablespoon caraway seeds and enough of the remaining flour mixture to form a soft dough.
- Turn the dough out onto a lightly floured surface.
- Cover and let rest for 15 minutes.
- Knead the dough until smooth and elastic, about 15 minutes.
- Place the dough in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
- Punch down the dough.
- Let rise again for 30 minutes.
- Punch down the dough.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 3 equal pieces.
- Shape each piece into a round ball.
- Place the dough balls in 3 greased 8- or 9-inch round cake pans.
- Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 45 minutes.
- Bake at 350°F (175°C) for 50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Remove from pans and cool on wire racks.
Nutrition Information (Approximate per serving)
Sodium
217 g
Sugar
93g
Fat
42g
Carbs
151g
