| Recipe Ingredients: |
| 3 cups |
Organic Pumpernickel Dark Rye Meal |
| 1 cup |
Whole Wheat Flour |
| 2 1/2 cups |
Boiling Water |
| 2/3 cup |
Molasses |
| 1 tbsp |
Yeast, Active Dry |
| 1 tbsp |
Sea Salt |
Cooking Directions: |
| 1. |
In a large bowl, mix together the rye meal, salt and molasses with boiling water. Add the whole wheat flour; add the yeast, mix well.
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| 2. |
Place dough in a well-greased 1 lb. coffee tin, using vegetable shortening (not oil). Allow to rise to top of can (20-40 minutes).
|
| 3. |
Preheat oven to 350F. Place an ovenproof lid on top of can and bake for 30 minutes; lower temperature of oven to 325F and bake an additional 40 minutes.
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| 4. |
Makes 1 loaf (13 slices).
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Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
Whole Wheat Flour
Our whole wheat flour is perfect for any baked goods and also provides an excellent source of fiber. Make breads, cakes, pastries, pasta, and pancakes.
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