Monday, August 1, 2011

Simple Pumpernickel Bread

Simple Pumpernickel Bread

Night before Ingredients:

·         1 cup dark rye flour

·         ¾ cup warm water

·         ¼ teaspoon instant yeast

Combine all of the “night before ingredients” into a bowl and mix until smooth. 

Cover with plastic wrap and allow to rest on the counter 12-16 hours.

Baking day:

Pour the night before mixture into mixing bowl


·         1 cup warm water

·         ½ cup bran flakes

·         2 Tablespoons molasses

·         2 Tablespoons vegetable oil

·         1 Tablespoon cocoa powder

·         1 ½ teaspoons salt

·         1 teaspoon instant yeast

·         ½ cup whole wheat flour

Mix the above until smooth and let rest uncovered 10 minutes.


·         2 ½ cups bread flour (1/2 cup at a time)

Knead for 10 minutes (if using stand mixer you can knead with bread hook)

Place sticky but not too sticky dough into oiled bowl. 

Turn over a few times to lightly coat all sides. 

Cover with plastic wrap and allow to rest for 2 hours.

After resting, pour dough out onto a flat surface and cut in half. 

Shape each piece into a log shape.

Take parchment paper, laid on large baking sheet and sprinkle with some cornmeal.  

Place loaves onto the cornmeal, cover with plastic wrap and let rest 1 hour. 

At 45 minutes begin preheating oven at 425 degrees. 

Place cast iron skillet on bottom rack of oven to heat as well.

Sprinkle a little whole wheat flour on top of the bread loaves and score with a sharp knife.

Place the loaves in the oven.

Pour 1 cup of hot water into the cast iron skillet to steam the bread and close the oven door.

Bake 25-35 minutes or until the bottom of the loaf sounds hollow when tapped.

Cool on wire rack.