Austrian Pumpernickel Bread

Name: Austrian Pumpernickel Bread
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: 2 loaves
Ingredients: 6 3/4 teaspoons active dry yeast; 3/4 cup warm water (105 to 115 degrees F); 1/2 cup dark molasses; 2 tablespoons vegetable oil; 1 tablespoon caraway seed; 1 tablespoon salt; 2 1/2 cups dark rye flour; 1 cup shredded wheat cereal; 1/4 cup cocoa; 2 -2 1/2 cups all-purpose flour; cornmeal; butter or margarine, softened

Submitted by GiddyUpGo

"This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This recipe makes a very dark, slightly bitter pumpernickel bread that is best paired with other strong flavors."

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photo by GiddyUpGo

Ready In:: 3hrs
Ingredients:: 12
Yields:: 2 loaves

ingredients

6 ³⁄₄ teaspoons active dry yeast
³⁄₄ cup warm water (105 to 115 degrees F)
¹⁄₂ cup dark molasses
2 tablespoons vegetable oil
1 tablespoon caraway seed
1 tablespoon salt
2 ¹⁄₂ cups dark rye flour
1 cup shredded wheat cereal
¹⁄₄ cup cocoa
2 - 2 ¹⁄₂ cups all-purpose flour
cornmeal
butter or margarine, softened

directions

Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa.
Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes.
Knead the dough until it is smooth.
Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour.
Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so.
Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles.

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RECIPE SUBMITTED BY

GiddyUpGo

I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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