The best delicious Woven Rye-and-pumpernickel Bread – Country Living recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Woven Rye-and-pumpernickel Bread – Country Living recipe today!
Hello my friends, this Woven Rye-and-pumpernickel Bread – Country Living recipe will not disappoint, I promise! Made with simple ingredients, our Woven Rye-and-pumpernickel Bread – Country Living is amazingly delicious, and addictive, everyone will be asking for more Woven Rye-and-pumpernickel Bread – Country Living.
What Makes This Woven Rye-and-pumpernickel Bread – Country Living Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Woven Rye-and-pumpernickel Bread – Country Living.
Ready to make this Woven Rye-and-pumpernickel Bread – Country Living Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 1/2 To 3 C unsifted bread flour 1 1/2 c Very warm water (120′ to
2 1/2 c Rye flour -130’F)
2 pk Rapid-rising dry yeast 1/4 c (1/2 stick) butter, melted
1 1/2 ts Salt 1/4 c Dark molasses
2 tb Unsweetened cocoa powder 1 Large egg white (opt.)
1. In each of 2 medium-size bowls, combine 1 1/4 C bread flour, 1 1/4
C rye flour, 1 pk yeast, and 1/4 t salt. Stir cocoa powder into one
of the bowls to color the pumpernickel dough.
2. With wooden spoon, beat 1/4 C water, 2 T butter, and 2 T molasses
into flour mixture in one bowl until soft dough forms. Tom dough out
onto floured surface. Knead dough, adding some of remaining flour (no
more than 1/4 C) as necessary to prevent stickiness, until smooth and
elastic-about 5 minutes.
3. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning
to bring oiled side up. Cover with clean cloth.
4. Repeat mixing with remaining water, butter, molasses, and flour
mixture. Let doughs rise in warm place, away from drafts, until
double in size-about 30 minutes.
5. Lightly grease large baking sheet. With floured rolling pin, roll
each ball of dough into a 12- by 8-inch rectangle. Cut each rectangle
lengthwise into eight 1-inch strips.
6. On greased baking sheet, place rye strips, side by side, about 1/2
inch apart. Weave pumpernickel strips through rye strips. Tuck under
ends, of strips that finish on top of edge strips. Cover with clean
cloth and let rise in warm place, away from drafts, until double in
size-about 40 minutes.
7. Heat oven to 375’F. If desired, lightly beat egg white and brush
over top of bread. Bake 30 to 35 minutes or until bread is well
browned and sounds hollow when tapped on top. Cool bread on wire rack
for 20 minutes before cutting.
Country Living/Jan/94 Scanned & fixed by DP and GG
Yields
1 loaf
Leave a Reply