Classic Pumpernickel Bread
Classic Pumpernickel Bread
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| Yield: | 16 servings |
Ingredients
- 1 1/2 cups water
- 1/2 cup cornmeal
- 1/4 cup molasses
- 1 tablespoon butter
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons caraway seeds
- 1 tablespoon unsweetened cocoa
- 1 tablespoon active dry or 2 1/2 teaspoons instant yeast
- 3 cups King Arthur pumpernickel flour
- 1 cup King Arthur whole wheat flour, White or Traditional
- 1 cup cooked, mashed potatoes
Directions
1. Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm.
2. Put the remaining 1/2 cup water in a large mixing bowl and add the yeast. If using active dry, stir and let the mixture "proof" for 10 minutes. If using instant, no waiting time is necessary.
3. Add the molasses mixture and mashed potatoes.
4. Stir in the pumpernickel and whole wheat flour. Mix and knead the dough at medium speed for 10 minutes.
5. After the dough is kneaded, it will look like this.
6. Transfer the dough to a greased bowl. Sprinkle the top with flour. Cover the bowl and let rise until the dough is not quite doubled; about 1 hour.
7. When the dough is risen, it will have expanded and you'll see cracks in the flour you sprinkled, like this.
8. Shape the dough into a loaf and place in a greased 8 1/2" by 4" loaf pan. Sprinkle the top with more flour or brush with a mixture of 1 egg white beaten with a tablespoon of water.
9. Slash the top in a decorative design, and bake in a preheated 375°F oven for 55 to 65 minutes, until the center measures 200°F when measured with an instant-read thermometer. Remove from the oven, tip out of the pan, and cool on a rack completely before slicing.
Reviews
- 11/14/2011
- It was my first time using this recipe. I usually measure my ingredients by weight, but mistakenly printed the recipe out by volume. I scooped and scraped my flour measurements without fluffing the flour first and my mixture came out very dry. I called the KAF hotline (on a Sunday morning) and was blown away I got a live, happy voice on the second ring! She was very helpful and had me spray my dough down with water and slowly knead it back in. I've always been a huge fan of KAF products, now I can add they have the best customer service ever! Thanks KAF!
06/18/2011- This recipe made a very nice bread and is well suited for coarser home ground flours. My kitchen was cold, so I let the dough rise over a hot water bath. Handled the puffy dough just enough to coax out of the bowl and into the bread pan. My only problem was, I ate too much of it! Oh, and thank you, thank you for giving weight and volume.
08/17/2010- This was terrible. Is there a second rise time missing from these directions? I baked this bread until the 200 degree mark on the thermometer and it was raw in the middle when I cut into it. I had to throw out the whole loaf. It also did not have the very dark color that your picture portrays, I am a professioal bread baker and this is just about the worst recipe ever......
No second rise is needed. This is intended to be a dense, moist "brick" that you slice very thin to serve as canapés. It is not a fluffy bread at all. Mary @ KAF
- 03/04/2010
- Well, it's VERY dense. There was no "form into a loaf", it was more like batter bread. Perhaps I should have let it rise longer. I did 1 hour 10 minutes, but it was not fluffy or anything. Also, the baking time to get the internal temp to 200 was an extra 20 minutes. Good flavor, but lots of work!
Sorry your efforts did not yield your expected results. You can always call our Baker's Hotline and we will problem solve with you. The direct number is 802-649-3717. Irene @ KAF
- 06/16/2009
- Hello: Today I baked this beautiful loaf, and was a success!!!by the way, were two loafs , so easy to do and the flavor really good and delicious, thanks to the amazing bakers from KAF,
- 06/15/2009
- Hello:
I will do in this recipe but a what temerature it is bake this bread? and can I bake this bread without a loaf pan, just shape by hand? thank you.
Liliana.
Liliana - Bake the bread at 350 degrees. Yes, you may shape your loaf any way you'd like and bake without a loaf pan. It may spread a bit without the support of a pan. You may email us your questions to bakers@kingarthurflour.com or call our Bakers' Hotline, 1-802-649-3717. Elisabeth @ KAF
