"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rye (Pumpernickel) Bread Recipe

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This recipe for Rye (Pumpernickel) Bread, by , is from The Guinevere Anderson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Muriel Bivens
Added: Saturday, October 24, 2009


1-2 pkg dry yeast
1.2 c. warm water
2 c. rye graham flour
1/3 c. dry milk powder
2 tsp. salt
2/3 c. dark molasses
1/3 c. shortening
2 c. boiling water
6-6.5 c. white flour

Soften yeast in warm water.
Combine rye flour, dry milk, molasses and salt.
Add boiling water to shortening until melted.
Add to rye flour mixture and blend well
Cool to lukewarm
Add softened yeast
Gradually stir in white flour to make soft dough: mix well.
Turn on well-floured surface.
Cover and let rest 10 minutes
Knead till dough is smooth.
Place in greased bowl, turning once to grease surface.
Cover; let rise till double (1 1/2-2 hours)
Punch down, turn and let rise til almost double again (1 hour)
Turn out on lightly floured surface.
Shape into loaves.
Let rise til almost double (1 hour)
Bake 35-40 minutes

Number Of Servings:
Number Of Servings:
2 large loaves




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