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Serbian Pumpernickel Bread Recipe

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This recipe for Serbian Pumpernickel Bread, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Sunday, September 30, 2007


2 cups boiling water
1 ounce unsweetened chocolate
1/2-cup cider vinegar
1/2-cup dark molasses
2 tablespoons caraway seeds
2 teaspoons instant coffee granules
2 tablespoons active dry yeast
1/2-cup warm water (105-110 degrees)
1-tablespoon sugar
1-tablespoon salt
4 cups dark rye flour
1-cup wheat bran, unprocessed
3-3 1/2 cups all-purpose flour
1 egg white, slightly beaten
2 teaspoons coarse salt

Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F. Dissolve yeast in the warm water; let stand 10 minutes. Add to chocolate mixture and add sugar and salt. Mix in rye flour and bran, kneading well. Knead in white flour (a mixer such as a Kitchen Aid can be used). Grease the bread, cover and let rise until doubled. Form into 2 round loaves; let rise on a greased cookie sheet again till double. Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt. Bake another 20 minutes until loaves sound hollow

Personal Notes:
Personal Notes:
Use Vanilla butter on this bread.
Vanilla Butter

1 Lb Butter
cup powder sugar
1 Tbl Vanilla

Whip butter until very fluffy and pale. Gradually add powder sugar. Beat until smooth and creamy. Add Vanilla. Serve at room temperature or chill. Do not allow to warm before serving.

This bread is wonderful with a Wild rice turkey bone soup after Thanksgiving.




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