Date: Tue, 08 Mar 94 21:23:10 PST
From: J. Ari Kornfeld (email@example.com)
RUSSIAN/SWISS RYE BREAD (Pumpernickel)
1-1/2 TB Yeast
2 Cups Hi-Protein Whole Wheat flour (found this at a local HFS)
1 Cup Graham Flour (whole wheat)
1/2 Cup Pumpernickel Rye flour (i.e. coarse grind)
1/2 Cup raw Wheat Germ
1 TB wheat gluten (optional)
1 TB Blackstrap Molasses
2 TB Sugar
1 Tsp salt
1-1/2 Cup water
Prepare the bread as you would any other bread. Form into two loaves,
place on a tray for the second rising and baking.
If you are using a breadmaker, I recommend using manual mode and
forming the bread into two loaves.
Let the bread rise and bake on a tray rather than in a loaf pan.
This will give it a much richer crust.
Makes two dense loaves. Slice thinly (1/4 - 3/8 inch slices)
Tastes great with apple butter or pumpkin spread (more on that some