Pumpernickel bread

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.

punto rojo More information about rye in the listing above

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.