Pumpernickel Rye Pizza Style Crust

When your trying to make a crust for your quiche that really needs a pumpernickel rye bread flavor this pizza style crust is your ticket.  The bonus is that this can also be used for a pizza crust if your not making a quiche.   Why would you need a pumpernickel rye crust?  For quiches that use bratwurst, corned beef, pastrami or really anything that you’d like to have a dark spicy bread wrapper.

Makes 2 crusts

Ingredients

• 1 cup all-purpose flour
• 3/4 cup rye flour (dark or light)
• 4 teaspoons cocoa
• 2 1/2 teaspoons instant yeast
• 2 teaspoons granulated sugar
• 2 teaspoons caraway seeds
• 1/2 teaspoon salt
• 1 1/2 tablespoons molasses
• 2/3 cup warm water
• 2 tablespoons cooking oil

Directions:

FOOD PROCESSOR METHOD:

• Put first 7 ingredients into food processor fitted with dough blade.
• Stir molasses into warm water in small bowl.
• With machine running, pour molasses-water mixture and cooking oil through tube in lid.
• Process for 50 to 60 seconds. If dough seems sticky to remove, add about 1/2 teaspoons flour to make it easier to handle.

HAND METHOD:

• Put first 7 ingredients into medium bowl. Stir together well.
• Add warm water, molasses and cooking oil.
• Mix well until dough leaves sides of bowl.
• Knead on lightly floured surface for 5 to 8 minutes until smooth and elastic

Final Preparation:

• Place dough in large greased bowl, turning once to grease top. Cover with tea towel.
• Let stand in oven with light on and door closed for about 1 hour until doubled in size.
• Punch dough down. Roll out and press in greased 10 inch pan, forming rim around edge.
• Cook in the oven @ 375 for about 15 minutes or until the top firms up like a solid crust.