Canapé Pumpernickel Bread
Canapé Pumpernickel Bread
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| Yield: | 3 small loaves |
Ingredients
- 1 1/2 cups pumpernickel flour
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour
- 1/2 cup (2 1/4 ounces) rye chops or cracked wheat
- 2 tablespoons vital wheat gluten, optional — for stronger rise
- 1 1/2 teaspoons Deli Rye Flavor, optional — for flavor
- 2 teaspoons instant yeast
- 1 3/4 teaspoons salt
- 2 tablespoons caramel color, optional — for color
- 1 1/2 cups lukewarm water
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons caraway seeds, optional
Directions
1) Combine all of the ingredients, and mix and knead — by hand, electric mixer, or bread machine — to make a stiff, sticky dough.
2) Cover the dough, and let it rise until it's almost doubled in bulk, about 1 hour.
3) Divide the dough into three pieces, and shape them into logs.
4) Place in greased canapé tubes, attach caps to ends, and allow the loaves to rise until they've filled the tubes 3/4 full, about 30 minutes. If you're not using canapé tubes, shape the dough into three long, thin loaves, and place on a lightly greased baking sheet.
5) While the loaves are rising, preheat the oven to 375°F.
6) Bake the bread for 35 to 40 minutes, until the crust is brown and the internal temperature registers at least 190°F. If you're baking loaves without the tubes, bake for 20 to 25 minutes.
7) Remove the bread from the oven, remove the end caps, and cool in the tubes for 10 minutes. Remove from the tubes, and cool completely on a rack.
Yield: 3 small loaves.
Reviews
- 04/14/2012
- I have these pans but do not care for pumpernickle bread. I would like to use these with other bread dough recipes but am unsure as to how much dough each tube will accommodate. Could you give me an approximate weight for each tube. Many thanks KAF!
This recipe yields about 32 ounces of dough (or two pounds)-dividing it into 3 would be 10 - 11 ounces of dough per tube. Other tips suggest using a fine grained bread like pain de mie. Using other recipes will take experimentation to discover how much is enough. Happy Baking! Irene@KAF
- 12/14/2011
- I've baked dozens of rye/pumpernickel bread and this recipe is by far the best! But I make two minor changes as follows: one Tablespoon of caraway seeds but only one tablespoon of caramel color...THAT IS IT!! Also the KAF 2958 loaf pan is perfect for this recipe. D.....:)
- 07/24/2011
- I halved the quantities and shaped the dough into a 13-inch baguette. It's the first rye bread I have ever baked and like it a lot. Perfect with spreads and cheese.
Kudos to you for your success and creative rye bread variation! Happy Baking! Irene @ KAF
