Dark Seeded Pumpernickel

Document Sample
Dark Seeded Pumpernickel Powered By Docstoc
					                              Dark Seeded Pumpernickel

               1+1/3 cup warm (not hot) water
               2+2/3 Tablespoons vegetable oil
               ¼ cup molasses
               (if hand method, add and dissolve 2+1/2 Tablespoons yeast)
               2 Tablespoons unsweetened cocoa (this is why it tastes like chocolate)
               1+1/3 Tablespoon brown sugar
               1+1/3 teaspoon Postum (or instant coffee)
               1+1/2 teaspoon kosher salt (slightly less if using table salt)
               1 Tablespoon carraway seeds
               1 cup rye flour
               1 cup whole wheat flour
               2 cups bread flour*
               1 Tablespoon vital gluten
               (if by machine, add the 2+1/2 Tablespoons yeast to the dry mixture)

   *If using all purpose flour, use 3 cups and only ½ cup each of the others.

If you have a bread machine that can handle 2 ½ pound loaves, add the ingredients in the
machine recommended order and process at the whole grain setting. If not, read on.

“Pumpernickel” is actually coarse rye meal, a risky ingredient that produces dense heavy
loaves. The rye and whole wheat flours in this recipe keep the pumpernickel taste and
texture and the bread flour and vital gluten increase the odds of a successful high rising
loaf. Start by combining the dry ingredients in a large bowl. Combine the wet items in a
large measuring cup and dissolve the yeast. You can proof it if you think it is old,
otherwise, when the yeast is fully dissolved, dump the whole wet mess into the dry mix.
Mix with your hands till a shaggy cohesive ball of dough forms. It will be sticky,
anything with rye flour will. Humidity affects how much water flour can absorb, so have
a ¼ cup of each water and flour handy to get the right consistency. When it all hangs
together, knead for a few minutes on a floured counter, then put it a covered greased bowl
to rise until about double in bulk. A closed oven with the light on makes a good place.

Then punch it down and knead for a few more minutes on a floured counter to re-
distribute the yeast. Shape into one or two tight round loaves and place on a lightly
greased non-stick baking sheet or (ungreased) baking stone. Sprinkle either baking
surface with cornmeal and make a few cuts on the top(s). Cover and let rise again until
doubled in bulk, this might take an hour or more. Bake in a cold oven set for 400 F for
15 minutes (this sets the loaves) then lower the temperature to 350 F for 25 to 30 minutes.
When tapped, bread should have a slight hollow sound. Cool on a rack before cutting.

Shared By: