Pumpernickel is a heavy, slightly sweet rye bread. Traditonally German peasant fare, but largely during the 20th century various forms became popular through delicatessens and supermarkets.
The characteristic of the bread is deep brown color, sweet, dark chocolate, molasses, coffee flavor and earthy aroma. It is very popular in Netherlands where it has been a common part of their diet for centuries.
It pairs well with caviar, smoked salmon...
I find it very rich taste and, one slice is enough to fill me up. very very low GI :)
Here's the recipe:
Water, lukewarm 300ml
Butter / Margarine 30g ( I used grapeseed oil)
Skim milk powder 2 tablespoons
Cocoa 2 tablespoons
Dried instant coffee 1 teaspoon
Treacle 2 tablespoons ( I used molasses)
Salt 1 teaspoon
Caraway seeds 1 tablespoon
Bread improver 1 teaspoon ( I used 2 tablespoons yogurt)
Plain flour 200g
Wholemeal flour 220g
Rye flour 120g
Dry yeast 1 and 1/2 teaspoons
Method 1 ( bread machine):
1. Wet ingredients goes in first. Sugar on one side while salt on the other side. Yeast comes last just before flours.
2. Set menu " Rye" and press " Start".
3. Let it cool in the pan for 10 minutes. Rest the bread on cooling rack.
Method 2 ( hand knead)
1. Combine the water, yeast, molasses and coffee in a small bowl. Set aside for 5 minutes or until mixture become frothy.
2. Combine the flours, caraway seeds and salt in a large bowl. Make a well in the centre. Add the yeast mixture and stir until well combine. Knead 10 minutes on working surface or until it is smooth and elastic. Covered and let it rise in warm area for about one hour or until dough double in size.
3. Pre-heat oven to 200 deg. Deflate to release air bubbles. Gently knead and shape dough to fit in the loaf pan. Covered and let it rise for 30 minutes. Slash 1 cm deep diagonally along the loaf. Bake for 5 minutes, reduce to 180 deg and bake for further 20 minutes or until loaf sounds hollow when tapped on the base.
4. Remove from oven and rest of cooling rack.
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