Best Ever Pumpernickel Loaf |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter. Ingredients:
1 1/2 cups warm water |
1/4 cup molasses |
1 (.25 ounce) package active dry yeast |
2 tablespoons canola oil |
1 1/2 cups bread flour, plus more for kneading |
1 cup whole-wheat flour |
1 cup rye flour |
1/3 cup cornmeal |
1/4 cup unsweetened cocoa powder |
2 tablespoons vital wheat gluten |
1 teaspoon salt |
Directions:
1. Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
2. Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
3. Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
4. Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
5. Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.
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