A Simple Pumpernickel!

Yes, simple and delicious.  Except for a few slices that I shared with some friends, I ate the whole loaf.  I love pumpernickel!  Of course, the basic recipe is from my go to bread book, Artisan Bread In Five Minutes A Day, but as usual, I did a little bit of research and found other recipes that just simply adjusted a few things.  This recipe I found on food.com and it’s amazing.

Makes:  2  1 lb loaves

Ingredients:

3/4  Tablespoons yeast

2 1/2   teaspoons coarse sea salt

2 3/4   cups unbleached all-purpose flour

1/2   cup rye flour

1 1/2  Tablespoons cocoa powder

1   cup lukewarm coffee

1/2   cup lukewarm water

2   Tablespoons molasses

1/4   teaspoon cornstarch

1/4   cup water

cornmeal for dusting

 

Preparing:

In a large bowl, combine the yeast, salt, flours, and cocoa powder, whisking together well.

In a small bowl, combine the coffee, water, and molasses.  Add all at once to the dry ingredients.  Mix until a nice dough forms.

Cover with a tea towel and let rest for 2 hours in a warm place

After the resting period, the dough is ready for immediate use or it can be refrigerated.  I personally love letting dough refrigerate overnight.  It is easier to work with and I just have a sense that it loves that extra time to rest.

When the time comes and you are ready to bake, take half of the dough and knead, shaping it into a rounded rectangle.  Try not to use any extra flour.  Sprinkle your baking sheet with bit of cornmeal and place your loaf on top. Cover with a tea towel and let rise for 40 to 60 minutes.  It will not rise that much, but will during baking.

Preheat your oven to 400 degrees, placing a shallow dutch oven or broiler pan on the bottom rack.

When the loaf is ready to bake, boil some water in a tea kettle, slice the top of your loaf with a sharp knife, brush the top of the loaf with the cornstarch/water mixture and sprinkle with the extra caraway seeds.

Put the loaf in the oven and carefully pour the boiling water into the dutch oven or broiler pan.  Quickly shut the oven door so that the steam does not escape.  Bake for  20 to 30 minutes, depending upon your oven and the size of the loaf.  I love to tap the loaf, if it sounds hollow, it’s done!

Note:  I love using a pizza stone!

 

 

 

 

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