After my success with the whole wheat bread yesterday I bit the bullet and created my own pumpernickel bread recipe based on what I learned yesterday and two other recipes. The results were excellent. (Whew!)
PUMPERNICKEL MINI LOAF BREAD
• 2 ½ cups warm water (100°-110°F)
• ¼ cup vegetable oil
• 2 Tbl molasses
• ¼ cup honey
• 3 ½ cups (400g) pumpernickel flour
• 2 Tbl unsweetened cocoa powder
• ¼ cup Vital Wheat Gluten
• 1 Tbl lemon juice
• 1 ½ tbl (13.5g) instant yeast
• 1 tsp (6g) salt
• 2-3 cups (240-360g) bread flour
• rolled oats (for dusting loaves)
- In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, and honey until mixed well.
- Add pumpernickel flour to water mixture.
- Add cocoa, yeast, and salt, Vital Wheat Gluten, lemon juice and stir until blended.
- Let mixture sit for 10 minutes.
- Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
- Continue to knead with the dough hook for 6-8 minutes
- Turn dough out on a lightly greased counter and knead by hand for 5-8 minutes until the dough is smooth and supple.
- Divide dough by weight into 8 equal portions. Mine were 192 g each.
- Place each portion into a mini loaf pan and dust with rolled oats.
- Allow dough to rise in until it is about 1 inch above the the edge of the pan, about 30-60 minutes. Take note of how high the bread is before starting proof. Mine was almost an inch to begin and I let it rise to 1 1/2 to 2”. There was a lot of oven spring also.
- Toward the end of the rising time, preheat oven to 350 F.
- Bake at for 18-25 minutes. (Internal temp should be 190-200 deg. F)