Simple pumpernickel
This is a simple pumpernickel that beginners can easily create for themselves.
Lightly toasted this bread makes a great combination with any one of your favorite creamy dips, but if you don't have one yet, try ours a Lobster Artichoke Dip. The recipe is on our blog The Knead for Bread.com
Ingredients
Night Before:
- 1 cup dark rye
- 3/4 cup warm water
- 1/4 teaspoon instant yeast
Day of:
- 2 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1/2 cup bran flakes
- 2 tablespoons molasses
- 1 tablespoon cocoa power
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 2 tablespoons oil
- 1 cup warm water
Method
The night before you make this pumpernickel you will need to add all the night before ingredients into a bowl and mix till smooth. Cover with plastic wrap allow to rest on the counter for 12 - 16 hours. The next day prep all your ingredients before you start. Mix the night before mixture and water in a large bowl.
Add in the, bran, molasses, oil, cocoa powder, salt, instant yeast and the whole wheat flour. Mix together with a wooden spoon till smooth. Allow to rest uncovered for 10 minutes.
Start to add in the bread flour, about a half cup at a time. After each addition mix with a wooden spoon till smooth. Once the dough becomes to hard to mix in the bowl, pour out onto a floured surface.
Continue to add more flour and knead for 10 minute. You want the dough to be a little sticky but not sticking to your hands.
After kneading, place dough into a lightly oiled bowl. Turn the dough over a few times to very lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 2 hours.
After resting for 2 hours, pour the dough out onto a flat surface and cut dough in half. Shape each piece into a log shape.
Take a piece of parchment paper and sprinkle some cornmeal on top. Place the loaves onto the corn meal and cover with plastic wrap. Allow to rest for 1 hour . About 45 minutes before baking, place your baking stone into the oven and preheat the oven to 425 degrees. Also place a cast iron skillet on the bottom of the oven, to create steam. If you are using a cookie sheet do not place the cookie sheet into the oven before hand. Sprinkle some whole wheat flour on top of each loaf. Using a sharp knife score the tops of each loaf. Place the loaves into the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot cast iron skillet and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.
