Basic Pumpernickel Rye Bread

A simple, relatively sweet rye bread.

Yields 1 loaf	1 lb.	1 1/2 lb.	2 lb.
Water	2/3 cup	1 cup	1 1/3 cups
Vegetable Oil	2 teaspoons	1 tablespoon	4 teaspoons
Dark Molasses	3 tablespoons	1/4 cup	5 tablespoons
Bread Flour	1 1/3 cups	2 cups	2 2/3 cups
Medium Rye Flour	1 cup	1 1/2 cups	2 cups
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
RED STAR® Active Dry Yeast	1 1/2 teaspoons	2 1/4 teaspoons	1 tablespoon
Jazz up the Basic Pumpernickel Rye Bread by making the following adjustments:
Caraway Pumpernickel - Add the following along with the other dry ingredients
Caraway Seeds	1 teaspoon	1 tablespoon	2 tablespoons
Onion Pumpernickel - Add the following along with the other dry ingredients
Onion Powder or Dried Minced Onion	1/2 teaspoon	3/4 teaspoon	1 teaspoon
Raisin Pumpernickel - Add the following along with the other dry ingredients
Reduce molasses as indicated. For automatic bread machines: If your machine features an automatic extras dispenser, place the indicated amount of raisins in the dispenser when you start. Otherwise, add them when the machine beeps to indicate the correct time to add extras (usually a few minutes before the end of the (second kneading). For mixer methods: Add raisins along with rye flour and additional bread flour.
Dark Molasses	1 1/2 tablespoons	2 tablespoons	3 tablespoons
Raisins	1/2 cup	3/4 cup	1 cup

Bread Machine Method

All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust.

Mixer Methods

Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, salt, and yeast. Combine liquid ingredients and heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet or in 8- x 4-inch bread pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes). Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake at 400 degrees F for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.