Pumpernickel Bread

When you need that special ‘oomph’ to bring out all the flavor in a light meal stuffed between two thick slices of bread, there’s nothing like pumpernickel. So says “Duke” Earl Sandwich, our favorite Euro-baker, and he should know–he’s so skilled in the bread and sandwich arts, he’s treated like royalty from Dublin to Dusseldorf.

Ingredients (Kitchen-Friendly)		Ingredients (Metric)
	Part I
1 1/2 c bread flour		190 g bread flour
2/3 c rye flour		90 g rye flour
1/3 c whole wheat flour		50 g whole wheat flour
1 tsp salt		6 g salt
2 Tbsp cornmeal		25 g cornmeal
1 1/2 Tbsp sugar		22 g sugar
1 Tbsp dry milk		7 g dry milk
1 tsp caraway seeds		2.5 g caraway seeds
1 1/2 tsp instant yeast		6 g instant yeast
2 Tbsp D.D. Williamson Caramel Color Powder		15 g D.D. Williamson Carmel Color Powder
	Part II
3/4 c water (70-80F)		180 ml water
2 Tbsp molasses		45 g molasses
1 1/2 Tbsp margarine		22 g margarine

Directions:

Combine Part I ingredients.
Make a well in the dry ingredients and add Part II ingredients.
Mix for 2- 2.5 minutes, check the consistency, a bit of flour or water may need to be added at this point.
Shape dough into slightly flattened round loaf, place on a lightly greased baking sheet and cover. Let rise for an hour.
Uncover the bread and bake in a preheated oven for 30-35 minutes at 375°F.
The internal temperature of the loaf should be about 200°F when the bread is done.
Cool on a wire rack.
Enjoy!

This bread can also be made in a bread machine by placing all the ingredients in the order suggested by the manufacturer, select bread setting, choosing crust color and loaf size.

Tips:

For variation, change the proportions of the three different kinds of flour. For example, add more rye flour than the recipe calls for and decrease the amount of the bread flour. This can be quite adventurous so have fun with it!