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Light Pumpernickel Bread

Formula Wheat flour, 26 lbs.

Rye flour, 10 lbs.

Rye flour meal, 14 lbs.

Water, 26 lbs. approximately.

Salt, 14 ozs.

Yeast, 4 ozs.

Method Put 14 lbs. of water into a bowl. Remove a little of the water and dissolve the yeast. Then add 14 lbs. of wheat flour, 10 lbs. rye flour and the dissolved yeast and mix to a smooth dough. This sponge should be about 80 degrees F. when mixed. Allow it to come up once and recede, and then come up about half of the volume of the first rising, when it is ready for doughing. When the sponge has risen to the proper amount of fermentation, add the balance of the water and the salt and break up the sponge. Add the balance of the wheat flour and 14 lbs. of rye meal and mix to a smooth dough. Allow the dough to come up once, when it will be ready for the bench.

Scale off pieces at the desired weight, round them up and allow to proof to about twice the size. Now shape into loaves and place directly on pans if they are to be baked on pans; give short proof and bake in a medium hot oven. This bread should be washed before going into the oven.