PUMPERNICKEL BREAD
Pumpernickel bread recipe
A Typical Scandinavian rye bread
Preparation time: long
Ingredients:
Night before:
Prepare the dough fermenter:
– 1 and ½ cup rye flour
– 1 cup warm water
– ¼ teaspoon of yeast for bread
Same day:
– 2 ½ cups whole wheat flour
– ½ cup oat bran
– 1 cup warm water
– 1 ½ teaspoons salt
– 1 teaspoon baking bread
– 2 tablespoons olive oil
– 2 tablespoons honey
– 2 tablespoons unsweetened cocoa powder
Preparation:
Previous Day:
– Prepare the ferment. Mix the rye flour with warm water and let stand at room temperature (between 12 and 24 ° C) for 12 to 16 hours.
Prepared the same day:
– The base is the mass of the bread we have prepared the night before. At this mass we add the bran, honey, oil, sifted cocoa powder, salt, yeast and 1 cup of sifted flour.
– Mix all the ingredients well, as this will determine the final quality of the bread. Let stand 10 minutes.
– Add the amount of remaining flour gradually. When it is difficult to knead in the container, placed it on a floured board and apply further kneading.
– Keep adding until a thick dough that does not stick to fingers is formed.
– Place dough in greased bowl with oil. Cover with plastic wrap and let it stand from 1 ½ to 2 hours.
– Place the dough on a flat surface and divide in two.
– Shape each piece and place on baking parchment, previously sprinkled with flour.
– Make the cuts characteristic of the bread and let stand 1 hour before baking. Before baking, sprinkle with flour the bread surface.
– Preheat oven to 180 ° C.
– Bake for 30-40 minutes or until crust of bread sounds hollow.
More information about rye.
