James' Pumpernickel Rye Bread

(yields three loaves)

23 June 2001

[Etymology: pumpernickel German Pumper-Nickel early New High German Pumper, a fart (imitative) + Nickel, devil, goblin, general pejorative: so named from its reputation of being hard to digest].

Note: Pumpernickel flour is a coarsely-ground whole grain rye flour. Pumpernickel is to regular rye flour as whole wheat flour is to white (wheat) flour.

3 cups pumpernickel flour

4 cups white flour

3 cups whole wheat flour

1 tablespoons baking yeast

1 tablespoon salt

1 tablespoon fructose sugar

1 cup non-fat dry milk

3 tablespoon caraway seeds

3 tablespoons salad oil

4 cups warm water

Fill a quart jar with four cups of warm water (90°F to 105°F). Stir in the fructose in the warm water. Then stir in the yeast. Let sit for ten minutes or so while the yeast starts to rise. Place the jar in a shallow pan to catch any overflows.

In the meantime, thoroughly mix all of the dry ingredients. Then after the yeast has had a chance to rise a bit, add it to the dry ingredients and mix thoroughly. Then add the salad oil. After everything has been combined, add more white flour or more warm water if necessary to make the dough the right consistancy.

Put flour mixture into three greased bread pans. Let rise in a warm (115°F) oven for 30 to 60 minutes. (If the bread temperature is above about 120°F the yeast will be killed before the bread has properly risen). Then bake for 60 minutes at 350°F. Note: also, sometimes the bread will rise some more before being baked with the oven on it lowest setting "Warm" or "Low" (about 115°F). Note: sometimes it may be of value to turn the over down to 325° F after 30 minutes. Note: the bread may be done baking after only 50 minutes of baking.

End.

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Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

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Web page last updated on 8 May 2003.