Monday, September 22, 2014

Pumpernickel Bread Recipe


Pumpernickel-Bread














Fall time is bread baking time, wouldn't you agree? Whether it's the cooling weather, the changing leaves, or the excitement of the upcoming Holidays, something about autumn always gets us in the mood for kneading, shaping, and creating delicious, home-baked breads!

When I think of fall breads, I always think of a delicious loaf made with multiple grains! This is the season of changing colors after all, so it only makes sense that our breads should be a delicious palette of different colors and taste. That can only come when you are using more than one grain.

Today's recipe is the perfect blend of grains, color, and taste. Baked up in a delicious, and very large, baguette shape, this bread gives you a subtle hint of sweetness with savory. Best of all, it looks awesome! It's time for some Pumpernickel Bread!

Ingredients:
1 cup Honeyville Whole Grain Rye, milled
1 cup Honeyville Hard White Wheat, milled
4 cups Water
2 Tbsp Honeyville Baker's Cocoa Powder
1/3 cup Molasses
1/3 cup Sugar
1 Tbsp Salt
1/2 cup Raisins
3 Tbsp SAF Yeast
4-5 cups Honeyville Alta Artisan Flour

Directions:
First, mill your whole grains.

Milling-Grain











Using your Komo Classic Mill or Nutrimill Electric Grain Mill, mill your rye and hard white wheat. Each grain should give you around 2 cups of fine flour.

Dough-In-Mixer











In your BOSCH Universal Mixer, add the following ingredients in the order listed: Water, baker's cocoa, molasses, sugar, salt, raisins, rye flour, hard white wheat flour, with your yeast resting on top of the flour. Turn the mixer to the #2 setting and mix ingredients completely together. Slowly add alta artisan flour 1 cup at a time until the dough begins to pull away from the sides. Knead in the machine for an additional 3-4 minutes.

Dough-in-Bowl











Remove dough from machine, shape in a ball, then place in a greased bowl.

Risen-Dough











Cover with a towel and let raise for 30 minutes. Once raised, punch down dough and remove from bowl.

Dough-Divided











Taking the dough bowl and your W├╝sthof Bench Scraper, divide dough in half .

Preheat oven to 450 degrees.

Shaped-Loaf











Shape each half into a large baguette shape.

Dough-Loafs











Place on a baking sheet and let sit until oven is completely preheated.

Sliced-Loaf











Right before you place in the oven, slice the tops of the loafs with a knife, then spray with a water bottle.

Baked-Loaf











Bake in oven at 450 degrees for 15 minutes, then knock temperature down to 350 degrees and bake for an additional 15 minutes. Remove and allow to cool before slicing and serving.

Sliced-Bread











This loaf is everything you love about delicious fall artisan bread. The aroma of the molasses and cocoa fill the air, intermingled with the smell of fresh baked bread. The taste is exactly what you've been hoping for this fall! With just the right amount of sweet and savory goodness, this bread is perfect for any meal. Spread some butter on a slice and you've got an appetizer even the pickiest of eaters won't be able to turn down.

Bread-Loaf











Fall is all about bread baking. Why not start your autumn baking off right with this delicious bread!

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