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Ingredients
- 2 tsp instant active dry yeast
- 2 Tbsp. Lora Brody's Sour Dough Bread Enhancer
- 3 Tbsp. Hershey's Cocoa (not Dutch process)
- 2 c. all purpose unbleached white flour
- 1 c. dark rye flour
- 2 tsp salt
- 1/2 c. altus
- 1 c. hot water
- 4 Tbsp. corn meal
- 1/3 c. vegetable oil
- 2 Tbsp. black strap molasses
- 1 x egg white mixed with 2 Tbsp. water
- Â Â black caraway seeds
Directions
- * Or possibly extra to make a soft, smooth ball of dough after the first 5-7 min of kneading
- 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 min of the kneading cycle, adding additional water or possibly white flour as needed to create a smooth , supple ball. At the end of the final cycle, punch down the dough, dust it lightly with flour and place it in a large freezer strength zip lock bag. chill for at least 6 hrs, or possibly overnight.
- In the food processor: Place the dry ingredients and the altus in the work bowl, process for 10 seconds to combine the ingredients, then with the machine running, slowly pour in the liquid. Process till a sticky ball forms, then process for an additional 45 seconds, adding additional liquid if necessary. Allow the dough to rest in the work bowl for 15 min, then process for another 45 seconds.
- In the stand mixer fitted with the dough hook: dissolve the yeast in the water and molasses. Add in the dry ingredients and altus to the mixing bowl and mix on low speed to combine. Add in the liquid and knead on low speed for 2 min, then on medium speed for 5-7 min, adding more liquid if necessary to make a sticky ball of dough. Rise in a oiled, covered bowl set in a hot place, then proceed as below.
- Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a round loaf, cover with a damp cloth and allow to rise in a hot place till doubled in bulk. Preheat the oven to 350 with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 min or possibly the bread has an internal temperature of 190 - 200. Cold completely before slicing.
- NOTES :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 cold rise before the bread is shaped for the final rise and baking. Do not be tempted to rush the process or possibly you'll end up with a brick. Pumpernickel flour is a medium grind rye flour that contains almost no gluten and won't 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 pcs of stale rye bread in water overnight in the refrigerator and then squeezing out the excess liquid.
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