Makes: 1 loaf (12 slices) for $1.87. Prep: 45 minutes. Rise: 3 hours. Bake: at 350° for 30 to 35 minutes.

Source: Family Circle
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Ingredients

Pumpernickel Dough:
Rye Dough:
Topping:

Directions

Pumpernickel Dough:
  • Mix 1/3 cup warm water and sugar in small bowl. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.

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  • Mix bread and rye flours, salt and caraway seeds in large bowl. Whisk in espresso and cocoa powders. Add vinegar and molasses to remaining 1/3 cup warm water. Stir vinegar-yeast mixture into flour mixture in bowl. Add more bread flour if dough is too sticky.

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  • Turn dough out onto floured work surface. With floured hands, knead until smooth and elastic, about 10 minutes; dough will be slightly stiff.

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  • Transfer dough to greased bowl; turn to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1-1/2 hours.

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Rye Dough:
  • Prepare dough, following steps 1 through 3, omitting espresso and cocoa powders. Transfer to a second greased bowl, turning to coat. Cover with towel. Let rise in a warm place until doubled in volume, about 1-1/4 hours.

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  • Remove doughs from bowls. Punch doughs down. Let rest for 5 minutes. Roll doughs into 11 x 8-inch rectangles. On top of rye dough, place pumpernickel dough, overlapping so 1-inch strip of rye dough is exposed along short side. Fold exposed lip over; firmly roll up doughs together. Pinch seams to close; turn ends under. Transfer to greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Cover with kitchen towel. Let rise until doubled, about 1-1/2 hours.

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  • Heat oven to 350 degrees F. Lightly brush top of risen loaf with the beaten egg white. Sprinkle with the caraway seeds. Bake in heated 350 degree F oven for 30 to 35 minutes or until golden, puffed and hollow-sounding when tapped. Remove from pan to wire rack to cool.

Nutrition Facts

149 calories; total fatg; saturated fatg; cholesterolmg; sodium 541mg; carbohydrates 33g; fiber 3g; protein 5g.

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