Saturday, September 20, 2014

Pumpernickel Bread

One of my favorite breads is pumpernickel.  I finally bought some rye flour and decided to try my hand at it and it turned out fantastic!  I could have made two separate loaves but I've always wanted to try baking bread in my dutch oven.  It was almost overflowing but that's ok.  I plan to freeze some for future stuffing and making some croutons from it.  





Pumpernickel Bread

4 cups bread flour
1 cup rye flour
2 tsp sea salt
2 tbsp sugar
1 pkg (2 1/4 tsp) active dry yeast
2 tbsp dark cocoa
1 3/4 cup warm water
1/4 cup molasses
1 tbsp canola oil

Whisk together the dry ingredients in a large bowl.  Add in warm water, molasses and canola oil.  Stir with a wooden spoon until completely mixed.  Turn out on a floured board and knead for 5 minutes.  Put dough in the dutch oven after you've added some canola oil or place back in your mixing bowl that has been oiled.  Turn dough over so all sides are oiled and cover with a clean towl.  Let rest until dough has doubled in size (approximately an hour).  If using two pans, remove from bowl and cut in half and place in greased bread pans.  Preheat oven to 350°.  When the oven is ready, place dutch oven or pans in and bake for 35 minutes.  Remove from oven and spread 1 tbsp softened butter on top.  Let cool in pan for 15 minutes before turning out onto a wire rack to finish cooling.