Pumpernickle bread

2 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast
1¼ cup Warm water
2 teaspoons Salt
⅓ cup Molasses
1 tablespoon Caraway seeds
1 tablespoon Shortening
2 cups Whole rye flour(100%)
2¼ cup White flour
2 teaspoons Cornmeal
Egg white
¾ teaspoon Caraway seed

Directions

Dissolve yeast in water. Add salt, molasses,caraway seed and shortening. Stir Place rye flour and 2 c white flour in small bowl, blend using large spoon. Gradually add flour to liquid mixture. Use hands to blend in flour at end. Add remaining ¼ white flour, if necessary to make dough easy to handle. Knead 5-8 minutes on floured work surface until elastic and not sticky. Place in greased bowl, cover and let rise 1-1½ hours. Punch down, divide in two and place on floured surface. Shape each piece into long narrow loaf, about 14 inches long and 1 ½ inch diameter. Lightly grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake pan to distribute. Place loaves in pan. Make sure loaves do no come any closer than 1 ½ inch to ends of pan. With sharp knife, make 3-4 diagonal ¼" deep slashes on the top of each loaf. Brush with egg white, and sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT ONCE

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