Wednesday, February 27, 2008

Dark Pumpernickel Bread - Bread Machine or Not

Dark Pumpernickel Bread – Bread Machine..or not

I found the beginning of this recipe somewhere on the web...and forgot to bookmark the site so I can't give credit where credit is really due. But Norene's Healthy Kitchen shares the secret to baking freeform once the dough has risen.

I use the Bread Machine just to do the kneading…set your machine to “dough” and load the Ingredients in order as follows:
1 1/3 cup strong coffee
¼ cup vegetable oil
¼ cup molasses
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 ½ tsp caraway seeds
2 tbsp unsweetened cocoa powder
1 ½ tbsp brown sugar
1 1/3 tsp salt
2 ½ tsp yeast

Fill and bake according to bread machine manufacturer's directions. OR....

To bake free form in the oven….
1. Preheat oven to 375°F/190°C

2. After dough rises in Bread Machine…remove and knead for 1-2 minutes on lightly floured board.

3. Form into a log and place on a parchment covered baking sheet. Cover and leave in a warm place until doubled (about 45 minutes).

4. Score the top of the loaf and bake for about 30 minutes. Mist the oven (bottom of oven, not on the bread) to make a crispy crust.

5. The bread is ready when it sounds hollow when tapped.

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