Well maybe not scarlet, but not dark brown either. I slowly bought all the ingredients (or so I thought) to make a pumpernickel boule. KAF had a recipe I liked and ordered all the odd ingredients (or so I thought) to make it on my Wednesday “me day.” Somehow I missed it was supposed to be “White Whole Wheat Flour,” well, I had normal off-white whole wheat flour and it would have to do. I did buy the Deli Rye Flavor and the “Vital Wheat Gluten.” I forgot the Pumpernickel Artisan Bread Flavor is currently out of stock at KAF and is only on my wish list. With inspir/desperation, I removed 1//2 cup of the specified flours, added 1/2 cup pumpernickel flour, crossed my fingers and hoped for the best. According to comments on the KAF recipe omitting the Pumpernickel Artisan Bread Flavor will cause the bread to be a lighter color than the expected (and desired) chocolate/coffee/pumpernickel brown. It is, in fact, a good rye bread color. Actually, the taste was pretty darned ok also.
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Unbleached White Whole Wheat Flour
- 1/2 cup Pumpernickel Artisan Bread Flavor
- 2 tablespoons vital wheat gluten, recommended to prevent a collapsed loaf
- 1/2 teaspoon Deli Rye Flavor, optional, for more assertive rye flavor
- 2 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
- Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
- Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
- Place the shaped loaf into a round brotform covered with a flour dusted liner.
- Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
- Preheat the oven to 425°F with the stoneware baker (e.g., Emile Henry) inside to pre-heat it.
- Spray the bottom of the stoneware baker with olive oil and carefully tip the loaf into it. The loaf will deflate slightly, so be careful.
- Slash the loaf diagonally in several places, and cover with the lid. .
- Bake the loaf for 30 to 40 minutes, remove the lid, and bake for another 5 minutes; the bread will be dark. When done, it’ll be crusty, and a digital thermometer inserted into the center will read 190°F to 200°F.
- Remove the bread from the oven, and transfer it to a rack to cool completely.