Pumpernickel Bread
Yield
4 loavesPrep
40 minCook
45 minReady
24 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | ounce |
yeast, active dry
compressed, or 1 envelope dry yeast |
|
| 1 | pint |
water
|
*
|
| 1 | ounce |
bread crumbs
|
|
| 2 | ounces |
wheat germ
|
|
| 10 | ounces |
whole-wheat flour
|
|
| 1 | pound |
bread flour
|
|
| ½ | ounce |
salt
|
|
| 1 | ounce |
caramel sauce
or bitter chocolate, or cocoa mixed w/ water |
* |
| ½ | pint |
rye flour
starter |
* |
| Rye starter | |||
| 1 | pint |
water
|
*
|
| 1 | pound |
rye flour
|
|
| 3 | ounces |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19.3 | ml/g |
yeast, active dry
compressed, or 1 envelope dry yeast |
|
| 473 | ml |
water
|
*
|
| 28.9 | ml/g |
bread crumbs
|
|
| 57.8 | ml/g |
wheat germ
|
|
| 289 | ml/g |
whole-wheat flour
|
|
| 453.6 | g |
bread flour
|
|
| 14.5 | ml/g |
salt
|
|
| 28.9 | ml/g |
caramel sauce
or bitter chocolate, or cocoa mixed w/ water |
* |
| 237 | ml |
rye flour
starter |
* |
| Rye starter | |||
| 473 | ml |
water
|
*
|
| 453.6 | g |
rye flour
|
|
| 86.7 | ml/g |
all-purpose flour
|
|
Directions
Disperse yeast in warm water.
Combine bread crumbs, wheat germ and flours and form a well.
Add salt, caramel and yeast mixture along with starter.
Form dough, adding more bread flour if necessary to give a moderately firm texture.
Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl.
Cover and let rise until doubled.
Deflate the dough, divide into 4 pieces and form into oval shapes.
Cover with buttered plastic wrap and allow to double, about 45 minutes.
Preheat oven to 425℉ (220℃).
Slash tops of loaves with a razor blade and bake for 30-to-45 minutes FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour.
