Recipes Included On This Page Raisin Pumpernickel Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin Pumpernickel Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups cold water 3/4 cup cornmeal 2 teaspoons salt 1/2 cup molasses 2 tablespoons shortening 2 packages active dry yeast 1/2 cup warm water 3 1/2 cups whole wheat flour 3 1/2 cups rye flour 1 cup raisins Stir water into cornmeal in saucepan and cook over medium heat. Stir until thickened and boiling. Remove and stir in salt, molasses and shortening. Cool to lukewarm. Sprinkle yeast over warm water. Add sugar, stir until yeast is dissolved. Let stand. Stir warm cornmeal mixture into yeast mixture and stir into 2 cups each whole what flour and rye flour to form a soft dough. Add remaining flour until dough is no longer sticky. Form dough into a ball, place in a greased bowl. Turn over to coat all sides of dough. Cover and let rise in a warm place until double, about one hour. Punch dough down and cut in half. Shape each into a ball and place on a greased baking sheet. Cover, let rise until double, about 45 Bake in a 375-degree F. oven 45 minutes. Remove from oven and rub surface with butter. Cool on wire rack. Contributed to the FareShare Gazette by Jennie in response to a request; 1 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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