Dark Pumpernickel Bread
Ingredients
- 4 package active dry yeast
- 0.8 cup blackstrap molasses
- 0 tbsp dry powdered coffee
- 0 tbsp dry cocoa
- 3 tbsp granulated sugar
- 5 tbsp brown sugar
- 0.8 cup dry powdered milk
- 2 cup hot water
- 0.5 cup canola or peanut oil
Instructions
- 1
Mix all above ingredients thoroughly in a mixing bowl, then add: 1 1/2 cups dark rye flour 1 1/2 cups whole wheat flour 1 1/2 cups cracked wheat flour 1 cup wheat germ 1 1/4 cups buckwheat flour 1 1/4 cups gluten flour 2 1/2 tablespoons caraway seed Mix thoroughly in a large mixing bowl.
- 2
Place dough ball on kneading board with 1 cup white unbleached flour and knead vigorously 12 to 15 minutes, adding more white flour as necessary.
- 3
If using an electric mixer with dough hook, knead while adding white flour little by little.
- 4
Dough will be slightly sticky and moist, but will begin to take on an elasticity and glossy appearance.
- 5
Oil mixing bowl and roll dough in bowl until all of surface is coated with a thin cover of oil.
- 6
Cover with a warm damp towel and place in a warm draft-free place for 1st rise, which may take from 1 1/2 to 2 hours as this dough is a slow riser.
- 7
When dough has doubled in size, remove to floured kneading board and punch down to remove as much gas as possible.
- 8
Divide dough into 3 to 6 loaves and place on greased baking sheet sprinkled with yellow cornmeal.
- 9
If using Teflon baking sheets, no greasing is necessary, but cornmeal should be used.
- 10
Space loaves far enough apart to allow for expansion.
- 11
Brush each loaf with glaze.
- 12
Glaze 1 egg white 2 teaspoons water 1/2 teaspoon instant coffee Mix well.
- 13
Use a soft pastry brush to apply glaze so as not to depress loaves.
- 14
Sprinkle with caraway seed and coarse salt.
- 15
Place again in draft-free warm place and allow for 2nd rise until loaves are about double in size, which will take about 1/2 the time of the 1st rise.
- 16
Bake in a moderate oven (350 to 375 degrees F) for about 50 minutes to one hour.
- 17
If loaves seem close to scorching after 50 minutes, but loaves are not done, turn off oven, leaving door closed for last 10 minutes.
- 18
To test for doneness, pick up a loaf with a hot-pot mitten and thump bottom.
- 19
If the sound is "hollow," the loaves are done.
- 20
Cool on a wire rack or eat warm.
- 21
May be frozen and kept for several months or more.