Saturday, June 6, 2015

Pumpernickel Bread

This is a recipe that I revisited.  The day started off beautiful but by 9:30 a.m., the lawn mowers were out in the neighborhood and everyone was out trying to beat the anticipated rain.  Around noon (and after a couple showers), I decided to bake bread.  I used dark cocoa last time I made this recipe.  This time I wanted to use instant coffee to see which one I liked better.  It's a tie.  They are both good.  

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 instant coffee
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 back in the bowl that you've placed some canola oil on the sides.  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).  Remove from bowl and cut in half and place in greased bread pans and let rise again.  Preheat oven to 350°.  When the oven is ready, place the 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.

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