* Exported from MasterCook *
Bread, Pumpernickel 2
Recipe By :Anna Painter
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour
1 1/3 cups dark rye flour
1/2 cup cornmeal
1/4 cup whole-wheat flour
1/4 cup unsweetened cocoa powder
1 tablespoon kosher salt
2 cups milk -- divided
1 1/2 tablespoons dark brown sugar
1 tablespoon active dry yeast
1/4 cup molasses -- unsulphured
3 tablespoons unsalted butter -- softened, plus more for greasing
American-style pumpernickel bread is quite different from traditional
German pumpernickel, but both types are delicious in their own right.
Centuries-old German pumpernickel recipes are sourdough loaves made
entirely from rye, typically coarsely ground rye berries. They're
incredibly dense and derive their signature dark color from Maillard
browning - the result of being baked at a low temperature for many
hours. The loaves are baked in covered pans to keep the moisture
inside, which prevents a discernible crust from forming.
For American pumpernickel bread, like this recipe, a combination of
milled wheat and rye flour is used, as is commercial yeast, producing
a springy loaf with a much more open crumb. Pumpernickel bread owes
its deep color to the addition of molasses and cocoa powder; it's
baked for only a short time in a much hotter oven, uncovered.
In a large bowl, whisk the bread flour with the rye flour, cornmeal,
whole-wheat flour, cocoa powder, and salt.
In a microwave-safe bowl, warm 3/4 cup of the milk at high until
warm, about 45 seconds. Sprinkle the brown sugar into the warm milk
along with the yeast. Let stand at room temperature until foamy,
about 5 minutes.
In the bowl of a stand mixer fitted with a dough hook, combine the
yeast mixture with the molasses and the remaining 1 1/4 cups of milk.
Mix at low speed until just combined. Add the dry ingredients to the
bowl and continue mixing at moderately low speed until the dough
begins to clean the sides of the bowl, about 6 minutes. Add the
softened butter and increase the mixer speed to medium; beat until
the butter is incorporated and the dough is clinging to the hook,
about 6 minutes more. (The dough will look greasy.) Scrape the dough
onto a lightly floured surface and knead until smooth and it springs
back to the touch, about 8 minutes. Transfer the dough to a buttered
bowl and cover with plastic wrap. Let stand at room temperature until
double in bulk, about 45 minutes.
Lightly butter a 10- x 5-inch loaf pan. On a lightly floured work
surface, pat the dough into a 10-inch square. Roll the dough into a
cylinder and pinch the seams together. Place seam-side down in the
prepared loaf pan and gently push the dough to the corners of the
loaf pan. Cover with plastic wrap and let rise in a warm place until
doubled in bulk, about 45 minutes more.
Preheat the oven to 375F. Discard the plastic wrap and bake the
pumpernickel bread for 35 minutes, until the crust is dark brown.
Transfer the bread to a wire rack and let stand for 10 minutes.
Carefully remove the bread from the loaf pan and let cool completely,
1 hour longer.
Source:
"Food & Wine"
S(Internet address):
https://www.foodandwine.com/recipes/pumpernickel-bread
Yield:
"1 10-inch loaf"
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Per Serving (excluding unknown items): 211 Calories; 4g Fat (17.5%
calories from fat); 7g Protein; 38g Carbohydrate; 2g Dietary Fiber;
10mg Cholesterol; 372mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2024 - 0309