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>From: mary hettich <redeve@netscape.net>
>Subject: rye bread
>Date: 5 Dec 99 14:04:06 EST
>i have a problem for the ever friendly baker folks. i have tried upwards of 50
>rye bread recipes, and have yet to find bread like you get in a NY kosher
>deli. i have tried most of the books; current and past: bernard clayton,
>julia child, etc. any help would be greatly appreciated; i'm tired of
>eating bad rye bread. as it is, when any one from ny comes visiting, they
>bring rye bread!
>thanks again. joyce
Pumpernickel Bread
(c)1996 Lora Brody
Like all hearty dark grain loaves, pumpernickel bread is best not overrisen.
This version is dense and moist and makes a compact, finely textured loaf.
The flavor and texture are developed with multiple kneads and a long, slow
cool rise before the bread is shaped for the final rise and baking*. Don't be
tempted to rush the process or you'll end up with a brick. Pumpernickel
flour is a medium grind rye flour which contains almost no gluten and will
not rise unless combined with other flour (such as white). The traditionally
added black caraway is available in specialty food stores and by mail order
from King Arthur. Altus is a mash made by soaking small pieces of stale sour
rye bread in water overnight in the refrigerator and then squeezing out the
excess liquid.
This recipe can be made in the bread machine, in the food processor or by
hand. If using the mixer or processor be very careful not to add enough
flour to form a discreet ball of dough as this will make for a dry loaf of
bread.
1 tablespoon active dry yeast (this is not rapid rise, but instantly
dissolving) such as Red Star or Saf Instant
2-3 tablespoons Lora Brody's Sour Dough Bread Enhancer, depending on the
degree of sour desired
3 tablespoons Hershey's Cocoa (not Dutch process)
2 cups all purpose unbleached flour
1 cup pumpernickel flour or medium rye flour
2 1/2 teaspoons salt
1/2 cup altus
1 cup warm water or extra to make a soft, smooth ball of dough after the
first 5-7 minutes of kneading
4 tablespoons corn meal
1/3 cup vegetable oil
2 tablespoons black strap molasses
1 egg white mixed with 2 tablespoons water
black caraway seeds
Stand mixer: place all the dry ingredients in a stand mixer fitted with a
dough hook. With the machine on lowest speed, add the remaining ingredients
except the egg white and caraway seeds. Increase the speed to medium and
knead 5-7 minutes, adding more liquid if necessary to make a slack, moist
dough which will not form a discreet ball. Cover the dough and allow it to
rise until almost double in bulk. Punch down the dough and knead for another
4-5 minutes. Allow the dough to rest, covered for 10 minutes before shaping
and baking (see below).*
Food processor: Place all the dry ingredients in a large, heavy duty food
processor fitted with the plastic blade. With the processor on add the wet
ingredients except the egg white and caraway seeds. Process for 60 seconds.
The dough should be very moist and slack - it will not form a discreet ball.
Allow the dough to rise in the processor or in a covered, oiled bowl, until
double in bulk, then process for an additional 60 seconds. Remove the dough
to a lightly floured work space, cover and allow it to rest for 15 minutes
Bread machine: Place all the ingredients except the egg white and seeds in
the bread machine and program for DOUGH using the Whole Wheat Setting if
available. Watch the dough forming during the first few minutes of the
kneading cycle, adding additional water or white flour as needed to form a
smooth, moist, supple ball. At the end of the final cycle, remove the
dough to a lightly floured work surface.*
To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the
dough into a low, round loaf, cover with a damp cloth and allow to rise in a
warm place until doubled in bulk. Preheat the oven to 375F with the rack in
the center position. Glaze with the egg wash and sprinkle with the seeds.
Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the
top crust is quite firm, or until the internal temperature of the loaf is
190F on an instant read thermometer.
*The taste and texture of all doughs and this one in particular will benefit
from an additional long, slow, cool rise. If you have the time, after the
final rise and before shaping, place the dough in a large-sized zip lock bag
and place it in the refrigerator for 4-24 hours, then proceed with the
shaping and baking.