Molly, a Jalapeno Pumpernickel Crouton
- Companion:
- sockermom
- Age:
- 5 years
- Lifestyle:
- Foraging
- Mood:
- Excited
- Love Language:
- Ranting about people being wrong on the internet
- House:
- Slytherin
- Bio:
- 1 1/2 cups water (warm)
1 1/2 tablespoons active dry yeast
1/2 cup molasses
4 teaspoon salt
2 tablespoons shortening
2 tablespoons caraway seed
2 3/4 cups rye flour
3 cups bread flour (approximately)
4 jalapeños, seeded and diced
Optional: cornmeal for baking sheet
In a large bowl, dissolve yeast in warm water. Stir in shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups bread flour; beat until smooth. Stir in enough remaining bread flour to form a soft dough.
Turn onto a floured surface; sprinkle with jalapeños, and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.