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Granny White
Dark Pumpernickel Bread
3
1
1
2
1
1
2
1
1
2
packages active dry yeast
−3/4 cups warm water (105 to 115 degrees F)
/2 cup dark molasses
Tbsp. vegetable oil
Tbsp. caraway seed
Tbsp. salt
−1/2 cups dark rye flour
cup shreds of wheat bran cereal
/4 cup cocoa
to 2−1/2 cups all−purpose flour
cornmeal
margarine or butter, softened
Dissolve yeast in warm water in large bowl. Stir in molasses, oil,
caraway seed, salt, rye flour, cereal, and cocoa. Beat until
smooth. Stir in enough all−purpose flour to make dough easy to
handle.
Turn dough onto lightly floured surface. Cover, let rest 10 to 15
minutes. Knead until smooth, about 5 minutes. Place in greased
bowl, turn greased side up. Cover, let rise in warm place until
double, about 1 hour. (Dough is ready if indentation remains when
touched.)
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