Home › Recipes › German Pumpernickel Bread

German Pumpernickel Bread

Formula Clear flour, 75 lbs.

Coarse rye flour, 75 lbs.

Water, 80 to 83 lbs.

Salt, 2½ lbs.

Yeast, 3/4 lb.

Sour dough, 9 lbs.

Method Dissolve the yeast in 3 qts. of water and place to one side. Put 48 lbs. of water, the sour dough, dissolved yeast, 45 lbs. clear flour and 45 lbs. coarse rye meal into the mixer and mix until smooth. Put this sponge into a suitable vessel and allow it to ferment until it comes to the second rising. Now put the balance of the water and the salt into the mixer and stir to dissolve the salt, then add the sponge and break it up. Now add the balance of the clear flour and coarse rye meal and mix until the dough is smooth. The dough should be very stiff. The dough should have a temperature of about 80 to 82 degrees when mixed. Allow this dough to come to a half rising, when it may be divided and moulded into round loaves. Allow these loaves to rise about 15 minutes when they may be made into any desired shape and placed on pans individually or in groups. This bread may also be baked on the hearth if desired.

It is advisable to wash the bread with water before it goes into the oven.