Wednesday, March 10, 2010

Now, back to you, Martha...

I got up early this morning to make Josh breakfast and I mixed up some bread. The best bread for Jeff is pumpernickel so I make it sometimes. It's pretty good and since I don't have a bread machine here, I use my Kitchenaid. It was one of the few things I knew I would absolutely need in PA and I was right. The original recipe came from cdkitchen.com. Here's the recipe as I tweaked it.:

Black Forest Pumpernickel
(Bread Machine)

1 packet or 2 tsp. yeast
1/2 cup bread flour (I use white whole wheat)
1 cup rye flour (I use organic pumpernickel I got from King Arthur mail order)
1 cup whole wheat flour (also use white whole wheat here)
1 Tbsp. vital wheat gluten
3 Tbsp. cocoa powder
1 1/2 tsp. salt
1 1/2 Tbsp. oil
1/2 cup molasses (I use 1/4 cup)
1 1/8 cup warm water

Add the ingredients to the pan in the order recommended by the machine manufacturer. Select "White Bread" setting.
If you are making it by hand, you can still put all the ingredients in a bowl and mix it up (I use the Kitchenaid with the dough hook.), adjusting the liquid/flour depending on whether the dough is too wet or too dry. Turn it out on a floured board and knead it for 8-10 minutes or until elastic. Pour a teaspoon or two of oil in a large bowl. Form the dough into a smooth ball, put it smooth side down in the bowl, slide it around until the smooth side is oiled, then turn the ball over. Cover it with a damp towel. Put the bowl in a warm place and let it rise until it's double in size. Punch it down and form it into a loaf shape and let it rise again in a loaf pan that has been sprayed with Pam. You can also bake it on a cookie sheet or a stone sprinkled with cornmeal. Bake at 350F for ~30 minutes or until it sounds hollow when tapped.

It's pretty good... I'll try to get a picture when it's done.

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