German Pumpernickel Bread


  • 2 tablespoon yeast
  • 1 3/4 cups lukewarm water
  • 3 1/2 cups Great River Rye Flour
  • 1 tablespoon salt
  • 2 cups rye meal, or more Great River Rye Flour
  • About 1/4 cup Great River Corn Meal


  1. Dissolve 1 tablespoon yeast in 1/2 cup water. Stir in 1/2 cup rye flour. Cover and leave overnight. The next morning, add 1 cup warm water and 1 cup rye flour. Cover and leave 4 hours more. Then add 1 tablespoon yeast dissolved in 1/4 cup warm water, salt, rye meal and 2 cups rye flour. Mix together until the dough leaves the sides of the bowl. Knead thoroughly. Place in greased bowl, cover and leave in warm place to rise for 1 hour. Form into 2 loaves, placed on a greased baking sheet which has been sprinkled with cornmeal; cover with a damp cloth and let rise 30 minutes more. Preheat oven to 350 degrees. Bake for 1 1/2 hours. Cool before slicing.