Pumpernickel Bread
" This is a hearty, great tasting pumpernickel bread with a wonderful chewy crust. This recipe will make a little more than 4 pounds of dough, enough for two standard loaves or free form boule loaves. Or, make one loaf and several sandwich rolls...."
INGREDIENTS
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First Fermentation
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4 1/2 cups bread flour, 20 ounces
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2 teaspoons instant yeast
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1 3/4 cups plus 2 tablespoons water, room temperature (70 ° F to 75° F), 13 ounces
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2 teaspoons salt
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1 tablespoon bread flour
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Dough
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1 1/2 cups water, room temperature (70 ° F to 75° F), 12 ounces
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2 tablespoons molasses
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3 cups bread flour, 13 1/2 ounces, plus more, as needed, for kneading
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1/2 cup dark rye flour, 2 ounces
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1/2 cup whole wheat flour, 2 1/4 ounces
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1/3 cup cornmeal, 1 1/2 ounces
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2 tablespoons unsweetened cocoa powder, not alkalinized (such as Hershey's)
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1/2 teaspoon instant yeast
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2 teaspoons salt
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egg wash with whole egg or egg white and 2 teaspoons of water, optional
Comments & Reviews
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