Pumpernickel Bread - Rugbrød

Makes 1 loaf

2 1/2 cups whole wheat flour
1 1/2 cups dark rye flour
1 tablespoon instant dry yeast
1/2 teaspoon salt
2 cups buttermilk or 2% milk
3 tablespoons vegetable oil or olive oil
1 teaspoon Kitchen Bouquet, for color

1 - Mix the whole wheat flour, rye flour, yeast and salt in a bowl. Place the buttermilk in a microwave-safe bowl and microwave for 1 minute or to 95 degrees. Stir in the oil and Kitchen Bouquet. Add the flour mixture and mix to form a dough.

2 - Knead the dough on a lightly floured surface for 8 to 10 minutes or until smooth and elastic. Place in an oiled bowl, turning to coat the surface. Cover with plastic wrap and let rise at room temperature for 1 to 1 1/2 hours or until almost doubled in bulk.

3 - Shape into a loaf, rolling the dough tightly. Place in a lightly greased 5x9-inch loaf pan. Cover with plastic wrap and let rise for 1 to 1 1/2 hours.

4 - Bake the bread at 350 degrees for 45 minutes or until golden brown. Remove from the oven and brush the top lightly with water. Remove from the pan and cool on a wire rack. Slice to serve. This produces a soft pumpernickel, which is great for a sandwich.

 



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