Recipe: Pumpernickel Bread

Recipes using Fleischmann's Yeast

Pumpernickel Bread Ingredients

• 2 1/4 tsp dry yeast
• 1 cup warm water (85° F.)
• 2 cups unbleached wheat flour
• 1 cup scalded milk, cooled
• 3 tsp salt
• 1 1/2 cup rye graham flour
• 2 tbsp molasses
• 2 tbsp butter, softened
• 2 to 3 cups unbleached white flour

To make Pumpernickel Bread

1. Mix the yeast, flour and 85° F. water, cover and let stand in a warm place for 3 to 12 hours or overnight.
2. Combine the cooled scalded milk, salt, rye graham flour, molasses, butter and mix well.
3. Add remainder of the unbleached wheat flour and knead Pumpernickel Bread dough by hand for 2 to 5 minutes.
4. Place the Pumpernickel Bread dough in a greased bowl, cover with a damp cloth, and let rise about 1 hour.
5. Punch down the sponge, and knead again.
6. Place the Pumpernickel Bread dough back in the greased bowl, cover, and let rest 1/2 hour.
7. Shape dough into a loaf and place in a greased 4 x 3 x 13 inch pan.
8. Cover and let rise about an hour, then bake the Pumpernickel Bread in a preheated 375° F. oven for 1 hour.