Tuesday, March 22, 2011

Pumpernickel Bread

Imitation Pumpernickel Bread
Makes four 1-pound loaves.

  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast 
  • 1 1/2 tablespoons Kosher Salt
  • 2 tablespoons molasses
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder, or instant coffee. (Or substitute brewed coffee for 2 cups of the water, keeping the total volume at 3 cups.)
  • 1 1/2 tablespoons caramel colour. (I skipped this.)
  • 1 cup rye flour
  • 5 1/2 cups all purpose flour
  • Cornmeal for the baking stone/tray
  • Whole caraway seeds for sprinkling on top.
Mixing and storing the dough:
  1. Mix the yeast, salt, cocoa, espresso powder, and caramel colour with the molasses and water in a 5 quart bowl.
  2. Mix in flours without kneading, using a spoon, or a dough hook on a mixer.
  3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses or flattens on top, approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a covered container (not airtight) and use over the next 8 days.
    On Baking Day:
  5. Cut off a one pound (grapefruit size) piece of dough. Using wet hands, quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval shaped loaf. Allow to rise on a cornmeal covered pizza stone for 40+ minutes. 
  6. 20 minuted before baking time, preheat the oven to 400*F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
  7. Using a pastry brush. paint the top crust with egg/milk wash and sprinkle with caraway seeds. Slash the loaf with deep parallel cuts using a serrated bread knife.
  8. Slide the bread into the oven. Pour 1 cup of hot tap water onto the boiler tray, and quickly close the oven door. Bake for 35-40 minutes until firm. Adjust baking times for smaller or larger loaves.
  9. Allow to cool before slicing and eating.

1 comment:

  1. This sounds scrumptious, I must try it. Thanks for sharing :).

    Helen, X
    areyoudressingupordressingdown.blogspot.com

    ReplyDelete

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