Pumpernickel Bread
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Pumpernickel Bread
Last updated 6/12/2012 12:59:48 AM. Recipe ID 22828. Report a problem with this recipe.
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      Title: Pumpernickel bread
 Categories: E.
      Yield: 4 Servings
      2    To 2 1/2 cups flour
    1/4    -ounce dry yeast
      1 tb Instant coffee
      1 tb Caraway seeds
    1/2 ts Fennel seeds, crushed
      3 tb Molasses
      2 tb Butter
    1/2    -ounce unsweetened chocolate
      1 tb White vinegar
  1 1/2 ts Sugar
  1 1/2 ts Salt
      2 c  Rye flour
      1    Egg white, lightly beaten
  In bowl of an electric mixer combine 1 1/2 cups of flour, yeast,
  coffee, and caraway and fennel seeds. In a saucepan combine molasses,
  butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and
  heat, stirring, until warm but not boiling. With motor on low, pour
  it into flour mixture, and mix for 30 seconds. Increase speed to
  highh and mix 3 minutes more. Using a spoon add rye flour and as much
  of remaining flour as possible. Dough will be slightly sticky. Turn
  dough out onto a floured surface and knead until smooth and elastic.
  Shape into a ball, place in a greased bowl, cover and let double in
  size. Punch dough down, turn it out onto a floured surface and divide
  it into two pieces. Shape into rounds, place them on a baking sheet
  (leaving them enough room to double). Cover and let rise. Preheat
  oven to 375 degrees F. Whisk egg white and 1 tablespoon water. Brush
  tops of rounds with egg white glaze and bake for 35 to 40 minutes,
  until brown and hollow-sounding when bottoms are tapped.
  Yield: 2 rounds

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Recipe ID 22828 (Apr 03, 2005)

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