November 21, 2010

Danish Pumpernickel Bread

OK, this may not technically be pumpernickel bread because I omitted the caraway seeds since neither my husband nor I care for them. This makes a rather large loaf of bread and was the final of my 3 breads from yesterday.

Danish Pumpernickel Bread
1 1/3 cups water
2 tsp. yeast
1/4 cup dark molasses
3 Tbsp. butter, softened
1 Tbsp. caraway seeds
2 tsp. salt
3 Tbsp. 7-grain cereal
1 1/2 cup dark rye or pumpernickel flour
1 Tbsp. gluten
2 1/2 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and molasses. Let stand 5 minutes. Add butter, caraway seeds, salt, cereal and rye flour. Beat well. Cover and let stand 15 minutes.

Slowly add gluten and bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour until doubled.

Punch down dough, and shape into rectangular loaf. Place loaf into greased 8 x 4-inch bread pan. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 350ºF. Bake 35 to 40 minutes until loaf is golden. Cool on wire rack.

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