Steve asked for a good pumpernickel recipe. Real Pumpernickel uses
sourdough. But not to many of us want to keep a special sour dough
for making pumpernickel bread. This is a compromise. It makes a
really good loaf of bread.
Quick Sour Pumpernickel
This is one of my favorite recipes. You can either make rolls or
just leave the dough in the ABM to make a loaf of bread. It must be
started the night before. But that is not much of a problem as long
as you plan on it.
Starter:
1 1/2 cups Milk
2 cups Rye Flour
2 Tbs Gluten
2 tsp yeast
Add the above ingredients to the ABM and let knead for about 10
minutes. Reset the machine (turn it off) and leave the pan in the
machine overnight or 6-8 hours.
2 Tbs Vegetable oil
1/2 cup Molasses
2 Tbs Unsweetnd Cocoa
1/2 tsp Salt
2 tsp Caraway or Fennel seed
1 cup Whole wheat flour
1 Tbs Gluten (Optional)
2 Tbl Pumpernickel flavor (from King Arthur)
1 1/3 cup Bread Flour
3/4 cup Raisins (optional)
Add remaining ingredients and start machine as usual. If making the
loaf in the Machine use the specialty bread setting and add the
raisins at the beep. (If you add them to early they get ground
up) You can usually find the gluten, rye flour and whole wheat flour
in a health food store or you can buy it mail order from King Arthur
Flour 800-827-6836
If you are going to make rolls use the dough setting. The raisins
are very good in the rolls. Using the dough setting on my Hitachi I
add them at the 1:18 mark. When the dough is ready roll out into a
flat square. Form into balls the size of a large Lemon. Press down
and cover I put 12 into a 13x9 pan and the rest in a cake pan. Let
rise until doubled (1 hour) then cook 20 minutes at 350 F.
Makes about 15 rolls