Pumpernickel Bread

I’ve mentioned previously that DH and I prefer my homemade bread to the store bought and I like to play around with different types. I’ve wanted to make a good pumpernickel for some time now, just needed to get the rye flour and whole wheat (wound up with whole spelt instead, also good) to make it. Now this has the texture and flavor of a good pumpernickel but I eschew the caraway seeds, neither of us care for it, although you can add it if you choose.

It’s quite a straightforward bread, not a sourdough just a regular yeast bread which you can make in the bread maker or a mixer. This is a filling and satisfying bread, especially delicious with a shmear of butter, cream cheese or some pickled herring.

So on to our ingredients!

First place the water (start with the smaller amount, add as needed if too dry looking), molasses or date molasses (silan) either works here, instant coffee and oil. Mix well till combined and add dry yeast to mixture, stirring well.

Let the mixture sit about 5 minutes and it should look like this:

Now you see your yeast is alive and kicking, in a bowl, combine the rye, whole wheat or whole spelt and white flour, together with the cocoa powder (unsweetened cocoa) and salt.

Combine thoroughly.

Add the flour mixture to the liquid yeast mixture and combine.

Starts off looking a bit shaggy – that’s fine

and mix till smooth dough is formed.

K. Now in the breadmaker, close lid and let the dough rise till doubled, in a mixer, lightly spray oil top and cover, letting rise till doubled about an hour or so depending on warmth of kitchen and sprightliness of your yeast.

Place parchment paper on a rimmed baking sheet, sprinkle with cornmeal or semolina/farina and form three balls of dough from the dough mass. Don’t need to punch down since forming the rounds does it for you.

The semolina is there if you look carefully. Now brush the tops all about with the egg white mixed with water and let rise again till doubled about 25-30 minutes approximately. Preheat your oven to 400 F/200 C and if you have more egg wash left, you can lightly brush tops again (don’t prick the breads and make them fall!) and place in hot oven for 25-30 minutes or till loaves are deep brown but don’t let them burn!! Keep an eye on them towards the end of baking. Tap on bottom once removed from oven, should sound hollow. Let cool completely (if you cut into them too soon, the insides get gummy) on wire racks. Serve to happy people who can slather the bread with butter.

Pumpernickel Bread

1 1/2-2 cups lukewarm water
1/2 cup molasses or silan (date molasses)
1 tablespoon instant coffee
2 tablespoons oil
3 tablespoons dry instant yeast
2 cups (240 grams) whole grain rye flour
2 cups (240 grams) whole wheat or whole spelt flour
2 cups (240 grams) white flour
1 1/2 tablespoons cocoa powder, sifted
1 tablespoon salt
1 egg white beaten with 1 tablespoon water
semolina/farina/cornmeal for sprinkling on baking paper on pan

Directions:

In your bread maker or mixer, stir together the lesser amount of water, molasses, instant coffee and oil thoroughly. Add dry yeast and mix well. Let sit for about 5 minutes till bubbly and active. Stir together the flours with the cocoa powder and the salt and add to the water mixture. Knead together and if too dry looking, add the additional water and knead till combined and smooth. If making in bread machine, use the dough kneading program and let rise with cover closed about an hour or so. In mixer, just lightly oil top of dough and cover the whole mixer with a towel and let rise.

Prepare a baking tray by covering with parchment paper and set the egg white mixed with water next to it with a pastry brush. Sprinkle the parchment paper with the cornmeal or semolina. Set aside. If dough has risen to double the size, remove and shape into 3 equal rounds, tucking ends in till smooth balls form and place on semolina/cornmeal. Brush with the egg white mixture. Let rise till doubled about 25 minutes (in a warm environment). Preheat oven to 400 F/200 C. Place risen bread in oven and bake 25-30 minutes or till loaves are deep brown (but don’t let them burn!) and sound hollow when tapped. Cool completely on wire racks before cutting (or it gets gummy inside!).