A simplified recipe for the famous German pumpernickel bread will help every day you enjoy fragrant and fresh brown bread, because unlike the traditional recipe for its preparation you don’t have to spend almost a whole day. In the USA, dough for pumpernickel knead from a mixture of rye and baking flour on yeast without the use of leaven and flavored most often with seeds caraway seeds. The characteristic black color and mouth-watering flavor gives the bread molasses. Despite the fact that the cooking method is significantly differs from the traditional one, at the output you will get at least tasty bread with a dense, moist texture. Nutrition value of one servings: (total 15) Calories 108, total fat 4 g, saturated fat g., proteins 2 g., carbohydrates 18 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 2 час. 50 min Difficulty: easy Servings: 15 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. water (warm)
- 1.5 tbsp. l active dry yeast
- 0.5 tbsp. molasses
- 4 tsp salt
- 2 tbsp. l margarine
- 2 tbsp. l cumin seeds
- 2 and 3/4 Art. rye flour
- 3 tbsp. High Gluten Baking Flour 12 – 14 %
Recipes with similar ingredients: bread flour, rye flour, dough yeast, molasses, caraway seeds, rye bread
Recipe preparation:
- Pour water into a large bowl and sprinkle the yeast. Shuffle so that the yeast dissolves. Then mix in molasses, salt, margarine, caraway seeds and rye flour.
- Stir in 2 tbsp first. baking flour. Then gradually stir in the remaining flour until you get a dough that you can knead. You may not need all the flour depending on qualities of other ingredients and climatic conditions.
- Place the dough on a floured surface and knead 5 minutes. If it is too sticky, add the bakery flour, a tablespoon at a time.
- Put the dough in a greased bowl and turn it over to it is also slightly oiled. Cover with a clean kitchen towel or cling film and put in a warm place without drafts for about an hour to double the dough.
- Squeeze the dough, cover again and leave for another 45 minutes.
- Then press the dough a second time. Lay on slightly a work surface sprinkled with flour and quickly beat it off. Divide the dough in half. From each half, form a small round loaf.
- Grease a baking sheet. Sprinkle it with corn if desired flour. Put both loaves on a baking sheet, cover and leave on 45 minutes for the dough to rise 2 times.
- Bake bread for 35 minutes at 190 ° C. Ready bread tapping the peel will make a hollow sound. Take out loaves from the oven and cool them on a wire rack. You can wrap bread in a bag and freeze. Rye bread recipe.
Baking tips
Store yeast in sealed packaging in the refrigerator. Heat, moisture and they spoil the air, then your dough will not rise. To bread remained soft, store it in a plastic bag. To molasses did not stick to your measuring spoon, grease a small spoon the amount of vegetable oil. An open jar of molasses can store for a year.
