Friday, April 24, 2015

Pumpernickel Bread

I do like a nice pumpernickel. Using buttermilk really gave this bread a nice flavor as well as a soft texture.

This is the mutant loaf

Pumpernickel Bread (Adapted from My brain)

1 T honey
1 pkg yeast
1 c water
1/4 c molasses
1/4 c cocoa powder
2 c butter milk
4 T butter, melted
1 t salt
1 c white whole wheat flour
2 c rye flour
3 c bread flour
corn meal
1 egg

In a measuring cup add the yeast and honey to the water. Set aside until bubbly (about 15 minutes). In a mixer bowl, combine molasses, cocoa powder,  buttermilk, butter, salt, whole wheat and rye flour. Once the yeast is bubbly add to flour mixture. Gradually add the bread flour using the dough hook. The dough will be a little sticky but pretty firm looking. Set the dough in a oiled bowl, cover and let rise until doubled (about 1 - 1 1/2 hours).
Almost looks like chocolate mousse
Turn dough out and divide in half. If using a stone or stoneware, dust with corn meal. Shape loaves into rounds. Cover and let rise about 30-40 minutes. Slash tops and brush with beaten egg. Bake at 350 for 1 hour or until bottoms sound hollow when tapped (or the internal temperature is about 210). Remove from oven and cool (I know the cooling part is the hard part!)
Pre-bake
Post-bake (the picture perfect one)

It drives me crazy - one loaf is picture perfect and the other exploded out both had the same depth of cuts - what did I do wrong??! I don't know but they both taste good. So I cut the mutant and froze the picture perfect one.

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