Ingredients

• 1 Tbsp Sea Salt
• 3 cups Organic Pumpernickel Dark Rye Meal
• 2/3 cup Molasses
• 1 cup Whole Wheat Flour or Organic Whole Wheat Flour
• 1 Tbsp Active Dry Yeast
• 2-1/2 cups Water (boiling hot)

Instructions

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.
   
   Place dough in a well-greased 2 lb. coffee tin, using vegetable shortening (not oil). Allow to rise to top of can (20-40 minutes).
   
   Preheat oven to 350°F. Place an ovenproof lid on top of can and bake for 30 minutes; lower temperature of oven to 325°F and bake an additional 40 minutes.  Makes 1 loaf (13 slices).