Source: The Bread Book by Linda Collister & Anthony Blake
Makes 8 servings.
Preparation time: 6 hours
Tips: Best when wrapped for a day or two before serving.
Pumpernickle Loaf
Ingredients
Preparation
2 cups rye flour, preferably dark rye, stone-ground
1 cup white bread flour, preferably unbleached, stone-ground
1 cup whole-wheat bread flour -- stone-ground
2 teaspoons kosher salt or flaked sea salt
2 1/2 teaspoons dry active yeast or 0.6 oz fresh yeast
1 1/2 cups lukewarm water ( 95F to 105F)
1 tablespoon firmly packed light brown sugar
1/4 cup molasses
1 tablespoon vegetable oil, or 1 Tbs. unsalted butter, melted
1 tablespoon corn starch
2 tablespoons cold water
3/4 cup boiling water, about for glazing
Grease loaf pans: ONE 9x5x3-inch loaf pan, TWO smaller about 8x4x3-inch or THREE small (5.5x3x2-inch) loaves.
1. Mix together the flours and salt in a large bowl and make a well in the center of the flour mixture. If using dry yeast: mix granulars and the tablespoon of brown sugar with 3/4 cup of the lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining 3/4 cup lukewarm water. (If using compressed cake fresh yeast: crumble yeast into a small bowl. Stir in the lukewarm water until smooth.).
2. Reserving some of the flour mixture aside. Pour the yeast mixture into the well in the flour. Add the sugar, molasses, and oil or melted butter to the well in the flour and mix these ingredients together with a small whisk or your hand. Mix flour and liquids well with your hand or a wooden spoon to make a soft and slightly sticky dough. It will be difficult to work. Turn out the dough onto a lightly floured surface and knead for 10 minutes until the dough becomes firm, smooth, and elastic. Use the reserved flour to add as needed to prevent sticking. Use the minimum amount of flour. The dough will feel heavier than a non-rye dough. Return the dough to the bowl. Cover with a damp dish towel, and let rise at room temperature, away from drafts, until doubled in size, 2 to 3 hours.
3. Punch down the dough. Turn out the dough onto a lightly floured surface and knead for 1 minute until it feels elastic. If making two loaves, divide the dough into two or three equal portions, otherwise, leave the dough in one piece. Shape the dough into a loaf (or loaves) to fit the prepared pan/s . Put the shaped dough, seam side down, into the prepared pan/s. Cover with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, 1 1/2 to 2 hours. During the last 15 minutes of rising, heat the oven to 400F degrees. Loaf will not rise more than the second rise during baking.
4. Whisk together the potato starch and the 2 Tbs. cold water in a small bowl until smooth. Whisk in enough of the boiling water to make a thick, smooth glaze. Gently brush the risen loaves with the potato starch glaze. Bake the bread for 35 to 40 minutes, or until it is dark brown and sounds hollow when unmolded and tapped underneath. Turn out onto a wire rack to cool completely. Wrap in plastic wrap, over wrap in foil, and keep at room temperature for at least one day or up to one week before slicing thinly.
NOTES : 1) It gives the loaves a shiny crust.
Makes 1 sandwich size loaf (9x5x3-inch) or two small ones great for snacking with cheese and cold meats.
