Pumpernickel Bread
(c)1996 Lora Brody
Like all hearty dark grain loaves, pumpernickel bread is best not
overrisen. This version is dense and moist and makes a compact,
finely textured loaf. The flavor and texture are developed with
multiple kneads and a long, slow cool rise before the bread is shaped
for the final rise and baking*. Don't be tempted to rush the process
or you'll end up with a brick.
Pumpernickel flour is a medium grind rye flour which contains almost
no gluten and will not rise unless combined with other flour (such as
white). The traditionally added black caraway is available in
specialty food stores and by mail order from King Arthur. Altus is a
mash made by soaking small pieces of stale sour rye bread in water
overnight in the refrigerator and then squeezing out the excess
liquid.
This recipe can be made in the bread machine, in the food processor or
by hand. If using the mixer or processor be very careful not to add
enough flour to form a discreet ball of dough as this will make for a
dry loaf of bread.
1 tablespoon active dry yeast
(this is not rapid rise, but instantly dissolving)
such as Red Star or Saf Instant
2-3 tablespoons Lora Brody's Sour Dough Bread Enhancer, depending
on the degree of sour desired
3 tablespoons Hershey's Cocoa (not Dutch process)
2 cups all purpose unbleached flour
1 cup pumpernickel flour or medium rye flour
2 1/2 teaspoons salt
1/2 cup altus
1 cup warm water or extra to make a soft,
smooth ball of dough after the first 5-7 minutes of kneading
4 tablespoons corn meal
1/3 cup vegetable oil
2 tablespoons
black strap molasses
1 egg white mixed with 2 tablespoons water
black caraway seeds
Stand mixer: place all the dry ingredients in a stand mixer fitted
with a dough hook. With the machine on lowest speed, add the
remaining ingredients except the egg white and caraway seeds.
Increase the speed to medium and knead 5-7 minutes, adding more liquid
if necessary to make a slack, moist dough which will not form a
discreet ball. Cover the dough and allow it to rise until almost
double in bulk. Punch down the dough and knead for another 4-5
minutes. Allow the dough to rest, covered for 10 minutes before
shaping and baking (see below).*
Food processor: Place all the dry ingredients in a large, heavy duty
food processor fitted with the plastic blade. With the processor on
add the wet ingredients except the egg white and caraway seeds.
Process for 60 seconds. The dough should be very moist and slack - it
will not form a discreet ball. Allow the dough to rise in the
processor or in a covered, oiled bowl, until double in bulk, then
process for an additional 60 seconds. Remove the dough to a lightly
floured work space, cover and allow it to rest for 15 minutes
Bread machine: Place all the ingredients except the egg white and
seeds in the bread machine and program for DOUGH using the Whole Wheat
Setting if available. Watch the dough forming during the first few
minutes of the kneading cycle, adding additional water or white flour
as needed to form a smooth, moist, supple ball. At the end of the
final cycle, remove the dough to a lightly floured work surface.*
To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form
the dough into a low, round loaf, cover with a damp cloth and allow to
rise in a warm place until doubled in bulk. Preheat the oven to
375F with the rack in the center position. Glaze with the egg wash
and sprinkle with the seeds. Bake for 30-45 minutes or until the
bottom sounds hollow when tapped and the top crust is quite firm, or
until the internal temperature of the loaf is 190F on an instant
read thermometer.
*The taste and texture of all doughs and this one in particular will
benefit from an additional long, slow, cool rise. If you have the
time, after the final rise and before shaping, place the dough in a
large-sized zip lock bag and place it in the refrigerator for 4-24
hours, then proceed with the shaping and baking.