Well-Seasoned Cookbook

flavorful recipes perfected over time

Pumpernickel Bread

Ingredients:

2 1/2 cups cold water

3/4 cup cornmeal

2 Tbsp. olive oil

1/3 cup molasses

2 tsp. salt

2 cups whole wheat flour

2 cups rye flour

2 Tbsp. active dry yeast (for machine-kneaded dough only)

Or yeast mixture (for hand-kneaded dough -- see below)

Directions:

In saucepan, blend cornmeal into cold water, bring to a boil, stirring constantly until thickened. Place cornmeal mixture into mixing bowl and blend in olive oil, molasses, salt, wheat flour, rye flour and yeast. Knead until smooth and elastic, and resistant. Adding about 1-1 1/2 cups whole wheat flour and about 1-1/2 cups rye flour to make a non-sticky dough. Place dough in lightly oiled bowl, lightly oil top of dough, cover with a cloth and let rise in a warm place until double. Shape loaves, let rise. Bake at 375 for about 45 minutes. Makes 2 loaves.

For yeast mixture (hand-kneaded dough only):

1/2 cup lukewarm water, 1 Tbsp. honey, 2 Tbsp. active dry yeast. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles up.