Pumpernickel

Subject: Pumpernickel Sat Nov 08, 2008 2:29 am

Pumpernickel

Follow the same directions (below) as for Caraway rye bread, but use Rye Graham instead of rye flour. Use smaller pans and bake very thoroughly

Freshen stale bread by dipping it into cold milk and placing it in a pan in the oven until it is thoroughly warmed through

The moisture goes into the bread

Stale bread crumbs should be kept in tight jars so they do not mold

Rye Bread with Caraway

4 cups rye flour

2 cups wheat flour

1 cake compressed yeast

1 tablespoon salt

1 teaspoon sugar

1 cup riced potatoes

1 pint water drained from potatoes

1 teaspoon caraway seed

Dissolve yeast in 1/4 cup of lukewarm potato water, add sugar and place with rest of hot potato water and milk in a mixing bowl.

Stir in the salt, flours and caraway seed.

Knead well on floured board. Return to bowl, cover and allow to rise in a warm place.

Form into loaves, place in floured pans and allowed ro rise further.

When size has almost doubled, bake in a hot oven (375F) for one hour or more.

From Chicago Evening American Cookbook 1932