* Exported from MasterCook *
Bread, Danish Pumpernickel
Recipe By :Edited by Lisa Steen Riggs
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 compressed yeast cake
1/4 cup lukewarm water
1 quart buttermilk
3 teaspoons salt
8 cups rye flour
4 cups white flour -- to 5C
Danish
Dissolve yeast in the warm water.
Heat buttermilk to lukewarm; then combine with the salt, rye flour, and yeast.
Stir together thoroughly.
Let stand overmigght in a warm place.
Next day, knead in enough white flour to make dough pliable and nonsticky.
Shape into loaves, grease tops, and let rise until bulk is increased
by about 1/3 more.
Bake at 400F for 45 min; reduce heat to 300F and bake 2 hours more.
Source:
"Aebleskiver and More A Sampling of Danish Recipes"
Copyright:
"Director, Danish Windmill Elk Horn, Iowa"
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Per Serving (excluding unknown items): 171 Calories; 1g Fat (4.9%
calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat.