Martha Stewart's Pumpernickel Bread
Source of Recipe
copykat.com
List of Ingredients
Yield: 1 large or 2 small loaves.
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 FLEISCHMANN's Active Dry Yeast
1/4 cup molasses
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 egg
1 tablespoon salt
2 tablespoons vital 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
Directions
Combine bread crumbs, cornmeal and hot water in a large mixing bowl; mix thoroughly. Let cool to lukewarm. Meanwhile, combine warm water, brown sugar and yeast in a small bowl; stir to dissolve. Let stand 10 minutes, or until foamy.
Add molasses, oil, vinegar, egg and salt to cornmeal mixture; stir with a heavy wooden spoon until blended. Stir in yeast mixture, wheat gluten, coffee granules and cocoa powder; mix well. Stir in 2 cups of the rye flour. Let dough rest 5 minutes. Add remaining 1 1/2 cups rye flour; 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; place on a baking sheet that has been liberally dusted with cornmeal. Cover and let rise about 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. 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.
Note:
Some pumpernickel recipes call for mashed potatoes, but I find that makes the dough a little too dense. The use of toasted bread crumbs adds to the unique texture. To make your own bread crumbs, finely grind bread; spread crumbs on ungreased baking sheet and bake in a preheated 350-degree oven 15 to 20 minutes, or until they are slightly darker than graham crackers. Be careful not to let them burn. You can use white, whole wheat or rye bread for the crumbs. If you use leftover pumpernickel, the bread will be correspondingly darker.
Because this bread is so dense, it doesn't toast very well. Be sure to slice it thin, whether for a sandwich or as an accompaniment to a meal. Try it with a deli meat sandwich, or with a strong Havarti cheese and cold beer.
|
|
member logon
