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| Best Ever Pumpernickel Loaf |
"I were searching and looking for a GREAT pumpernickel recipe considering the fact that my bread system broke. This is a conglomeration of some of different recipes, tweaked till it's miles simply right. I suppose I sooner or later observed the correct loaf! Serve with honey butter."
Ingredients :
- 1 half of cups warm water
- 1/4 cup molasses
- 1 (.25 ounce) bundle energetic dry yeast
- 2 tablespoons canola oil
- 1 half of cups bread flour, plus greater for kneading
- 1 cup whole-wheat flour
- 1 cup rye flour
- 1/3 cup cornmeal
- 1/four cup unsweetened cocoa powder
- 2 tablespoons essential wheat gluten
- 1 teaspoon salt
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 2H40M |
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- Stir heat water, molasses, and yeast together inside the bowl of a stand mixer. Let stand until the yeast softens and starts offevolved to form a creamy foam, approximately 5 mins. Add canola oil.
- 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 velocity and let dough blend for 15 mins.
- Turn dough onto a floured surface; knead by using hand until now not sticky, but clean and elastic, including extra flour as needed, three to 5 minutes. Grease a large bowl.
- Transfer dough to greased bowl, turning to coat dough on all facets. Cover bowl; let upward push in a heat location until doubles in size, half-hour. Grease a loaf pan.
- Punch dough down and transfer to greased loaf pan. Cover and allow upward thrust in a warm place for 1 hour.
- Preheat oven to 350 ranges F (175 tiers C).
- Bake in preheated oven till loaf sounds hollow when tapped, forty to 50 mins. Cool on a cord rack.
Notes :
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