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.pumpernickel boule 1

PUMPERNICKEL BOULE

INGREDIENTS

  • 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

METHOD

  1. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
  2. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
  3. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
  4. Place the shaped loaf into a round brotform covered with a flour dusted liner.
  5. Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
  6. Preheat the oven to 425°F with the stoneware baker (e.g., Emile Henry) inside to pre-heat it.
  7. 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.
  8. Slash the loaf diagonally in several places, and cover with the lid. .
  9. 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.
  10. Remove the bread from the oven, and transfer it to a rack to cool completely.
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