If you haven’t heard, I’ve been making a lot of bread products lately. In class, we’ve learned how to make all sorts of baked delicacies – muffins, biscuits, 4-grain, foccacia and challah breads. We even learned how to make eclairs – those were a hit and a half with the folks at the office. Despite my excitement regarding the outcome of that gorgeous, perfectly braided (well, perfect enough) challah loaf, not to mention my tender hand muscles from kneading for two nights straight, the pages of my baking book kept somehow turning themselves to the recipe for pumpernickel. And then, as if the Oklahoma blogger were reading my mind, she invited another blogger to her ranch where they made the prettiest darn bread I’ve ever seen. You might imagine, this sealed my fate, and prolonged the hankerin’ for a warm, dark, intensely flavored slice of pumpernickel.
I imagined it a number of different ways – warm (smoking, even) with butter melting into it, or perhaps toasted with cream cheese and smoked salmon inside, and the best – just plain, as my afternoon snack at work. Oh, and in the freezer – so I could pull it out whenever I wanted it!
My teachings in school had led me to believe that baking bread would be a day-long (or two day-long) process. This is not necessarily true. It is time consuming, and tedious. And this bread, this bread has a lot of ingredients (17 by my count without the optionals) – each just as important as the other. I was surprised to find that I already had 15 of those ingredients, just waiting to be brought together for the first time. I only needed the rye flour and bran and I was set. If you don’t have all of the ingredients, they are all fairly easy to locate minus the rye flour. Whole Foods carries it, but most regular grocery stores probably don’t. If you aren’t near a WF or other specialty store, like Trader Joes or Fresh Market, you can buy it online
Pumpernickel is definitely my favorite samich bread. It’s not the same as rye bread, which I don’t love so much. I’m not certain that I’ve actually eaten true German pumpkernickel bread, and this version is definitely not true German pumpernickel, but rather the Americanized version. Traditional pumpernickel has a looooong baking time (meaning a whole day in a steamed oven – by no means a “green” practice) and use of a Sourdough starter, which is also used in rye breads. The long baking time brings out that coffee/dark chocolate flavor, while the starter contributes to rising.
We Americans cheat a little in the making of pumpernickel by baking it less and instead, adding the flavors lost by such faux pas. Hence the addition of molasses (as if adding molasses to anything deems explanation), espresso, cocoa powder. Hell – none of those require explanation, but I had a feeling if I didn’t tell you, you’d unnecessarily burn kilocalories by furrowing your brow, frowning, and quite possibly, turning your nose up at the thought of adding such ingredients to bread. Save yourself the trouble – please – they are necessary! And in absence of the starter, as preferred by die Deutsch, we add wheat flour and yeast to facilitate gluten formation and the rise.
You’ll also notice the choice of using a loaf pan or rounding your dough. It doesn’t take a professional baker to realize the difference here, people. [Think: if you put your dough in a pan, how does that affect the baking? And conversely, how about letting it bake openly in the comfort of a parchment-lined baking pan?]. Er… the answer is… you get a loaf that is very dense or a round that is a bit ‘airier’. All about your preference – I like the less dense version, personally. But suit yourself.
I bet by now you are doing one of two things: cursing yourself for reading a blog entry about something you could care less about or performing a mental checklist of your pantry to see what you’re gonna have to buy to make the best bread on earth. I hope it’s the latter, but if not – your loss. I have another round in my freezer so I won’t be missing out any time soon.
2 packages of active dry yeast
Pinch of sugar
1/2 cup warm water
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 T unsalted butter
1 oz unsweetened chocolate
1/2 cup whole wheat flour
3 cups rye flour
3 cups bread flour
1 cup oat bran
2 T caraway seeds
1/2 t fennel seeds
1 T salt
1 T instant espresso powder
1 T minced shallots
1/4 cup cornmeal (optional)
1 T all purpose flour (optional)
1 t caraway seeds (optional)
Special stuff: stand mixer (can do all by hand if you’ve got muscles and energy!), spice grinder (optional), instant-read thermometer (optional)
1. In a small bowl, combine yeast & sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes. This ensures your yeast is alive🙂
2. Heat 2 cups water, molasses, vinegar, butter & chocolate until the butter and chocolate are melted. Set aside, and let cool to warm so it doesn’t kill the yeast.
3. Combine whole-wheat, rye, and bread flours in a large bowl. Set aside.
4. In a bowl of a heavy mixer fitted with a paddle attachment, combine 2 cups mixed flours, bran, seeds (can grind prior to adding if desired), salt, espresso, and shallots. At low speed, add yeast and chocolate mixtures. (I added salt after adding yeast because I am paranoid and my baking teacher always said to add salt last).
5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be sticky but firm, and you’ll probably have leftover flour.
6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough (until it looks sexy, as my teacher says). You may still have flour left over, but maybe not.
7. Form into a ball and place in a bowl sprayed with Pam. Turn over to grease top. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2-2hours (I preheat oven to 100 and then turn off, leaving door open to let temp drop some before putting dough in). Meanwhile, combine cornmeal, flour, and remaining seeds if you’re topping the bread before baking, and set aside.
8. Deflate dough. Turn out onto lightly floured surface. Divide into 2 equal portion and form into two rounds or loaves. If making loaves, place in a sprayed loaf pan. If rounds (like mine) place seam down on a greased or parchment-lined baking sheet (one round per sheet). Sprinkle w/ mixture if using. Cover loosely with plastic wrap and let rise again, until doubled, about 45 min to 1 hour. Slash an X into the top of a round before baking (none needed for loaves); you can see from my pictures that you don’t want to slash too deep or it affects the prettiness. Just a small slash.
9. Bake at 350 for 45-50 minutes or until internal temperature of 200-210. I baked mine for about 40-45 minutes. (1/2 way through baking, I switched the positions of each sheet too). Remove from sheet and cool completely on a rack.
10. Let it cool (if you can resist the urge), and then slop whatever your little heart desires on it.
p.s. – I’m aware that, if this is your first foray into the wonderul world of bread-baking that this recipe might be a bit intimidating. I’ve found that making bread definitely takes practice. You can probably tell I need some practice prettying up my bread – rounding and scoring are not my good points – not yet! So, if you’re scurred (Southern for scared), drop me a line in the comment box, and I’ll find you something more basic to start with. Promise🙂