Sour pumpernickel bread**
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Sour pumpernickel bread**
  Bread  
Last updated 6/12/2012 1:23:40 AM. Recipe ID 56849. Report a problem with this recipe.
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      Title: Sour pumpernickel bread**
 Categories: Breads
      Yield: 6 Servings
 
      1 c  Sourdough Starter
      2 c  Nonfat milk
      2    Tbl. blackstrap molasses
    1/4 c  Unsaturated oil
      1 c  Unbleached White Flour
      1 c  Whole rye flour
      2 c  Whole wheat flour
           SECOND DAY PREP:
      1    Tbl. salt
           Scant 1/2 tsp. baking soda
    1/2 c  Whole rye flour
  1 1/2 c  To 2 c unbleached enriched
           -white flour
      1 tb Caraway seeds
    1/4 c  Cornmeal
           THE GLAZE: optional
        x  Egg yolk
      1 tb Water
      1 tb Caraway seeds
 
  Yield: 3 loaves The texture of this loaf is medium-light making is
  perfect for sandwiches and toasting. The overnight rise makes this
  pumpernickel easier to knead than most rye recipes. Hints: Spray the
  loaves with water to develop a good thick crust. Rye flour can make
  for a heavy bread, so don't force in more of the white flour than
  required to handle the dough. If you don't want the shininess or the
  caraway seeds of the glaze, that step can be omitted.
  
  SOUR PUMPERNICKEL BREAD FIRST DAY PREP: Make up the sponge by
  combining in a large bowl all the first-day ingredients, mixing in
  the flour 1 cup at a time until the mixture is wet and smooth. Cover
  with a wet towel and allow to stand overnight in a draft free place.
  At least 12 hours later, stir the sponge down to its original size.
  Sprinkle the salt and soda over the surface, then stir in. Stir in
  the rye flour. Pour 1 C. of the white flour over your kneading
  boards, scrape the batter onto it, and knead the flour in. Then knead
  in the caraway seeds. This dough never completely stops sticking, so
  you can expect to use another 1/2 C. of white flour to sprinkle the
  board and your hands as you knead for another 5 min. to achieve a
  dough that can just be handled. Grease two baking sheets and sprinkle
  them with white cornmeal. Tap the sheets to spread the cornmeal
  evenly. Divide the dough into thirds and shape into three oblong
  loaves. Place two loaves on one sheet and one loaf on the other,
  leaving room between the loaves for spreading. With a sharp knife or
  single-edge razor, slash each loaf diagonally with three slashes, 1/4
  to 1/2-inch deep. Cover the loaves with a dry linen dish towel and
  put into a warm, draft-free place to rise for 2-3 hours. The loaves
  will look well risen and the slashes will gape wide. Gently, slash
  again into the same slashes, but only 1/8" deep. Spray the loaves
  with water. Starting in a cold oven set at 375^, bake for 40 minutes.
  After the loaves have been in the oven for 10 min., pull forward and
  spray them again with water. After 30 min., apply the glaze: Mix the
  egg yolk and water together, brush thinly over the loaves with a
  pastry brush, then quickly sprinkle with caraway seeds. After 40
  min., when the loaves are =almost= done, shut off the oven and allow
  to sit in the closed oven for another 10 minutes. This AVOIDS
  scorching. Cool on a wire rack and serve warm.
  




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Recipe ID 56849 (Apr 03, 2005)

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