Pumpernickel Raisin Bread Food

RAISIN-WALNUT PUMPERNICKEL BREAD

Steps:

• Heat oven to 200 degrees F.
• In a large bowl or the bowl of a stand mixer, combine water, sugar and yeast. Stir until yeast dissolves. Let stand 5 to 10 minutes until foamy.
• Add instant coffee, molasses, 4 cups bread flour, rye flour, salt, walnuts and raisins to the bowl. Stir with a wooden spoon or dough hook attachment on low speed until just combined.
• Turn out dough onto a lightly floured surface and knead 10 to 15 minutes, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough OR knead with dough hook attachment on medium speed 5 minutes, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough.
• Shape dough into a 9-by-5-inch oval and place on a parchment paper-lined baking sheet. Cover with a tea towel. Turn off oven and place baking sheet on center rack. Let rise until doubled, about 30 minutes.
• Remove bread from oven and heat oven to 375 degrees F. Whisk together egg white and water; brush loaf with egg wash. Use a serrated knife to cut three 1/4-inch-deep slits in the top of the loaf.
• Bake bread 35 to 40 minutes until deep brown and an instant-read thermometer registers 200 degrees F in the center of the loaf. Transfer to a cooling rack to cool completely.

PUMPERNICKEL BREAD (NO-KNEAD)

Steps:

• Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
• In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.
• Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.
• If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
• When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes. The dough will be wet and loose enough to conform to the shape of its container.
• Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
• You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
• The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 8 days.
• BAKING (One 1-pouond loaf): With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
• Without using flour, shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Form into an oval-shaped loaf.
• Place on a pizza peel dusted with cornmeal (or on parchment paper); allow to rest for 40 minutes - 1 1/2 hours, varies with temperature of the kitchen. (The shorter the time, the denser the crumb.).
• Twenty minute before baking, place an empty cast-iron skillet or broiler tray on the bottom shelf and baking stone on center shelf; preheat the oven to 400 degrees F.
• Using a pastry brush,, paint the top of the loaf with cornstarch wash, and sprinkle with caraway seeds. With a serrated bread knife, slash the top of the loaf with deep diagonal cuts. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
• Bake for about 35 - 40 minutes or until firm (interior temperature should be 198 - 200 degrees). Note: Larger or smaller loaves will require an adjustment to the baking time. Allow to cool on a rack before cutting.

HOMEMADE PUMPERNICKEL BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

CLASSIC PUMPERNICKEL BREAD

Steps:

• In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
• In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
• Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
• Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
• Knead the dough for 5 minutes.
• Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
• Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
• Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
• Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
• Remove from baking sheet and cool on a rack before slicing.

PUMPERNICKEL BREAD

Steps:

• Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust -OR- do the following.
• Select Basic cycle and leave dough in the machine through the FIRST RISE.
• When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan's rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf.
• Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.

PUMPERNICKEL BREAD

Steps:

• Load bread machine according to machine standards.
• Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.

RAISIN PUMPERNICKEL BREAD

Steps:

• Stir together the lukewarm water and molasses in a large mixing bowl.
• Sprinkle in the yeast and stir to dissolve.
• Let stand for 10 minutes, or until slightly foamy.
• Stir in instant coffee, salt and rye flour.
• Sprinkle in the cocoa and stir well to combine.
• Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
• Turn the bread out onto a lightly floured work surface and let it rest.
• Wash and dry the bowl.
• Sprinkle additional flour over the dough and begin to knead.
• Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
• (Breads with rye flour will always be slightly sticky.) Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
• Lightly flour the work surface and turn the dough out onto it.
• Flatten it into a large rectangle and sprinkle with the raisins.
• Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
• Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
• Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
• Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
• Preheat oven to 400*.
• Beat egg white together with 1 tbls.
• cold water in a small bowl.
• When the loaves have risen sufficiently, brush the tops with the egg white mixture.
• Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
• Cool completely on racks before cutting or wrapping.
• Makes 3 loaves.
• Enjoy!