Pumpernickel Bread Recipe

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. So, let me introduce to you how to make pumpernickel bread.

1. You can continue to use the container that held the dough last time without having to wash it every time! Continue to stir the next dough in the container that has been used up. The remaining dough in the container will work like old dough, making the bread more fragrant.

2. Mix yeast, salt, molasses, cocoa powder, coffee powder and warm water in a large container. The yeast does not need to be completely dissolved. Then add rye flour and high-gluten flour, and stir with a wooden spoon until the mixture is evenly distributed and there is no dry powder. This step can be completed in a few minutes

3. Cover with lid (no need to seal), ferment at room temperature for two hours, then refrigerate overnight. I usually put it in the fridge once I’m done and continue working on it the next day.

4. The next day, the dough has more than doubled.

5. Take it out before making bread

6. In order to prevent it from sticking to your hands, sprinkle a thin layer of flour on the dough first, then quickly grab the dough and cut it with scissors. Tighten the surface reinforcement net and complete the shaping quickly. Place on a pizza peel sprinkled with cornmeal and let it rest for 2 hours (the book says to rest for 40 minutes, but I don’t think it’s enough, especially in the middle of winter)

7. While the dough is relaxing, start making cornstarch paste (the function of cornstarch paste). Put 0.5 teaspoon of corn starch in a bowl, add a little water and use a fork to mix the water and corn starch to form a paste. Then pour in 0.5 cups of cold water, stir evenly with a fork, and heat in the microwave on high for 36-60 seconds until it becomes transparent (you can also heat it on the stove). The heated cornstarch paste can be stored in the refrigerator for two weeks. If it smells stale, throw it away.

8. After the second fermentation, lightly apply a layer of corn starch paste on the surface of the dough

9. Cut out the desired pattern and sprinkle with appropriate amount of caraway seeds (What are caraway seeds?)

10. 20 minutes before baking, place the baking stone on the second to last layer of the oven and place an empty baking tray on the bottom layer. After preheating at 205 degrees for 20 minutes, slide the dough on the pizza peel onto the baking stone, quickly pour a cup of boiling water on the baking sheet, and close the oven door to retain the steam. Bake for about 35 minutes or until the surface of the bread is firm. Take out the bread and let it cool on a rack before slicing.

This pumpernickel bread is really tempting. Every time I read this article, I really want to make it myself. I wonder what you think.