This pumpernickel rye bread is a hearty recipe I recommend baking in the oven instead of a bread machine because the loaf is fuller with a much nicer top I hope you enjoy it
Prep Time
2 hrs 30 mins
Dificult
Medium
Servings
3 hrs 40 mins
Ingredients
Instructions
Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle
and Start.
After the first rise
remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover
and let rise for 1 hour.
Preheat the oven at 350 degrees C (175 degrees C).
Bake for 45 minutes. Remove from oven
remove from pan
and let cool completely on a wire rack before slicing.
Editor's Note:
To make this recipe in a stand mixer
combine all of the ingredients in the mixing bowl. Mix on low speed using the dough hook
scraping the dough down occasionally
for 10 to 15 minutes. Transfer the dough to a greased bowl
cover it with plastic wrap and a kitchen towel
and allow it to rise until doubled
about 1 hour.Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle
pressing down with your hands to pop any air bubbles. Fold the dough into thirds
rolling it slightly under your palms to form a loaf
and pinch the seam to seal. Place the dough into the loaf pan
seam-side down
cover it with a floured kitchen towel or greased plastic wrap
and allow it to rise again until doubled. Bake as directed.
Tips
Mix it in a bread machine or stand mixer
