Danish Pumpernickel (Rugbrød)

By norsegal8

Ingredients

• 2 cups coarse cracked wheat, 7-grain cereal or dark rye flour
• 1 cup boiling water
• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/2 cup dark corn syrup or light molasses
• 3 tablespoons butter
• 2 tablespoons caraway seed
• 1 teaspoon salt
• 3 1/2 to 4 cups bread flour or all-purpose flour

Details

Servings 2

Preparation

Step 1

In a large bowl, combine the cracked wheat, cereal or rye flour with the boiling water. Let stand until cooled to body temperature. In a small bowl, dissolve the yeast in the warm water and let stand 5 minutes.

Meanwhile, stir the molasses, butter, caraway seed and salt into the grain mixture. When cooled, add the yeast mixture along with 1 cup of the bread flour. Beat until the dough is smooth. Add more bread flour until the dough is stiff. Cover and let stand for 15 minutes.

Turn the dough out onto a lightly floured board and knead for 10 minutes or until the dough is smooth. Wash the bowl, grease it, and place the dough into the bowl. Turn to grease all sides. Cover and let rise in a warm place until doubled in bulk, about 2 hours.

Grease 2 9x5x3-inch loaf pans.

Punch down the dough and divide into 2 parts. Shape each part into a loaf. Place the loaves with the smooth side up in the pans. Cover and let rise until almost doubled, about 1 hour.

Preheat the oven to 350 degrees.

Brush the tops of the loaves with water, then bake 40 to 45 minutes until the loaves sound hollow when tapped. Turn out of pan, cool on racks.