Pumpernickel
Bread Recipe
Ingredients :
1 3/4 cups warm
water (100° to 110°)
1 (1/4-ounce)
packet highly active dry yeast
2 tablespoons
sugar
2 tablespoons
instant coffee granules
1/4 cup molasses
4 1/2 cups bread
flour
1 cup rye flour
2 teaspoons salt
Vegetable cooking
spray
2 tablespoons
butter or margarine, melted
How To Make
Step 1
Preheat oven to
200°. Stir together first 3 ingredients in the mixing bowl of a heavy-duty
electric stand mixer. Let stand 5 minutes.
Step 2
Add coffee and
next 4 ingredients to yeast mixture. Beat at low speed with dough hook
attachment for 1 minute or until soft dough comes together. Beat at medium
speed 4 minutes. (Dough will be slightly sticky.)
Step 3
Turn dough out
onto a lightly floured surface; shape dough into a 9- x 5-inch oval loaf. Place
on a parchment paper-lined baking sheet; coat lightly with cooking spray, and
cover loosely with plastic wrap. Turn oven off, and place loaf in oven. Let
rise 30 minutes or until loaf is doubled in bulk. Remove loaf from oven. Remove
and discard plastic wrap. Preheat oven to 375°.
Step 4
Bake bread for 30
to 35 minutes. Remove from oven, and brush with melted butter. Cool on wire
rack.
Step 5
German-Style
Pumpernickel Rolls: Pat dough into a 10-inch square (1/2 inch thick). Cut into
2-inch squares. Roll into 1 1/2-inch balls, and place on a parchment
paper-lined baking sheet. Proceed with recipe as directed. Bake at 375° for 10
to 12 minutes or until lightly browned. (Makes 25 Rolls).
Step 6
German-Style
Pumpernickel Rolls with Caraway: Follow instructions for German-Style
Pumpernickel Rolls, adding 1 tablespoon caraway seeds. Proceed with recipe asdirected.
Step 7
Walnut-Raisin
Pumpernickel Boule: Add 3/4 cup raisins (or golden raisins) and 1 cup coarsely
chopped toasted walnuts to dough before mixing. Shape dough into a ball, and
gently flatten to a 7-inch circle. Cut 3 slits in dough (1/4 to 1/2 inch deep)
with a sharp paring knife just before baking, if desired. Whisk together 1 egg
white and 3 tablespoons water in a small bowl; brush loaf with egg mixture. Bake
at 375° for 38 minutes or until a wooden pick inserted in center comes out
clean. Omit brushing on melted butter. (Makes 1 Loaf).
Step 8
Sour-Rye
Pumpernickel Bread: The Sour Starter gives this bold bread a subtle tangy
flavor. Reduce water to 1 cup. Add 2 tablespoons browning and seasoning sauce
and 1 cup Sour Starter to dough; mix with dough hook attachment at medium-high
speed with heavy duty stand mixter 5 minutes. Proceed with recipe as directed.