Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Yeast: Pumpernickel Bread




Source of Recipe


David


List of Ingredients




1/2-cup bread crumbs, toasted dark
1/3-cup yellow cornmeal
2-cups hot water
1/4-cup warm water
1-teaspoon brown sugar
2-packages dry active yeast
1/4-cup molasses
1/4-cup vegetable oil
2-Tablespoons cider vinegar
1-egg
1-Tablespoon salt
2-Tablespoons wheat gluten
2-Tablespoons instant coffee granules
1-Tablespoon unsweetened cocoa powder
3-1/2-cups rye flour, divided
2 to 2-1/2-cups bread flour, divided
Cornmeal, for dusting baking sheet



Recipe



Combine bread crumbs, cornmeal and hot water in a large
mixing bowl, and mix thoroughly. Let cool to lukewarm.
Meanwhile, combine warm water, brown sugar and yeast
in a small bowl, and stir to dissolve. Let stand 10 minutes,
or until foamy. Add molasses, oil, vinegar, egg and salt to
cornmeal mixture, and stir with a heavy wooden spoon
until blended. Stir in yeast mixture, wheat gluten, coffee
granules and cocoa powder, and mix well. Stir in 2 cups
of the rye flour. Let dough rest 5 minutes. Add remaining
1-1/2 cups rye flour, and stir until flour is thoroughly
incorporated. Add 1 cup of the bread flour, mixing the
dough with your hands. The dough will seem very sticky
and won't hold together very well, but be patient. Turn out
dough onto a well-floured surface. Knead 12 to 15 minutes,
adding small amounts of the remaining 1 to 1-1/2 cups
bread flour as needed to keep the dough manageable.
Finished dough will be sticky, slightly elastic and very stiff.

Oil surface of the dough and put in the rinsed mixing bowl.
Cover with a dish towel and let rise in a warm, draft-free
place 60 to 75 minutes, or until doubled. Punch down dough.
Knead about one minute. Form dough into a large round loaf
or two oblong loaves, and place on a baking sheet that has
been liberally dusted with cornmeal. Cover and let rise about 45 minutes, or until nearly doubled. Preheat oven to 375 degrees (Fahr). Bake 55 to 60 minutes for large loaf, or 35 to 40 minutes for smaller loaves, or until crust is hard and loaves sound hollow when tapped. They will not sound as hollow as other breads because pumpernickel is a rather dense bread. Remove from pans and let cool on wire racks.
Slice thin to serve.

(Yield: 1 large or 2 small loaves)