This is for Cheryl, who asked for a pumpernickel bread. The recipe is
from _The Red Star Centennial Bread Sampler_ (copyright 1981, Universal
Foods Corporation, Milwaukee, Wisconsin).
Pumpernickel Rye Bread
3 1/2 c all-purpose flour, to 4 c
2 packages Red Star Instant Blend Dry Yeast
1 tbsp salt
2 c water
1/2 c dark molasses
2 tbsp shortening
3 c pumpernickel rye flour
Oven 375 F
Makes 2 Loaves
In large mixer bowl, combine 2 1/2 cups all-purpose flour, yeast and
salt; mix well. In saucepan, heat water, molasses and shortening until
warm (120-130 F; shortening does not need to melt). Add to flour
mixture. Blend at low speed until moistened; beat 3 minutes at medium
speed. By hand, gradually stir in remaining rye flour and enough
remaining all-purpose flour to make a firm dough. Knead on floured
surface about 5 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll
or pat each half to a 14 x 7-inch rectangle. Starting with shorter side,
roll up tightly, pressing dough into roll with each turn. Pinch edges
and ends to seal. Place in greased 8 x 4-inch bread pans. Cover; let rise
in warm place until almost doubled, about 30 minutes. Bake at 375 F
for 40 to 45 minutes until loaves sound hollow when tapped.
Remove from pans; cool.