Classic Pumpernickel Bread
PREP 35 mins. to 50 mins. BAKE 45 mins. to 55 mins. TOTAL 2 hrs 30 mins. to 3 hrs
Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!
IngredientSection
1 1/2 cups water
1/2 cup cornmeal
1/4 cup molasses
1 tablespoon butter
1 1/2 teaspoons salt
2 teaspoons sugar
2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon active dry or 2 1/2 teaspoons instant yeast
1 cup King Arthur whole wheat flour, White or Traditional
1 cup cooked, mashed potatoes
Directions
Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm.
Put the remaining 1/2 cup water in a large mixing bowl and add the yeast. If using active dry, stir and let the mixture "proof" for 10 minutes. If using instant, no waiting time is necessary.
Add the molasses mixture and mashed potatoes.
Stir in the pumpernickel and whole wheat flour. Mix and knead the dough at medium speed for 10 minutes.
Transfer the dough to a greased bowl. Sprinkle the top with flour. Cover the bowl and let rise until the dough is not quite doubled; about 1 hour.
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