After a grueling day of golf yesterday, praying to the golf gods the storms would stay away (they did) and preparing for another round tomorrow, I needed something to occupy my time today
I haven’t made white sandwich bread in a while so I made the dough early this morning. It needs a minimum 8 hour refrigerated rest which will be over at 2:30 this afternoon. I can then shape and bake it. If the results are good there will be a second post later.
While waiting for the sandwich bread to rest and ferment I decided to make a recipe of honey Pumpernickel bread. I am glad I did. I made this once or twice before but never with such great results. Great flavor, texture and crumb.
HONEY PUMPERNICKEL BREAD
• 2 ½ cups warm water (100°-110°F)
• 50 g (1/4 cup) vegetable oil
• 40 g (2 Tbl) molasses
• 170 g (1/2 cup) honey
• 3 ½ cups (400g) pumpernickel flour
• 2 Tbl unsweetened cocoa powder
• 2 Tbl Vital Wheat Gluten
• 13.5 g (1 ½ tbl) instant yeast
• 1 tsp (6g) salt
• 240-360 g (2-3 cups) bread flour
• rolled oats (for dusting loaves)
- In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, molasses, and honey until mixed well.
- Add pumpernickel flour and Vital Wheat Gluten to water mixture.
- Add cocoa, yeast, and salt, and stir until blended.
- Allow 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. The dough should weigh about 1880 g.
- Cover bowl with greased plastic wrap.
- Allow dough to rise in the bowl until doubled, about 30-60 minutes.
- For two 9×5 loaves
• Divide into 2 pieces.Each should weigh about 940g.
• Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
• Shape pieces into loaves, and sprinkle with oats.
• Place each loaf in a greased 9×5-inch loaf pan.
• Let dough rise until doubled, about 30-60 minutes.
• Toward the end of the rising time, preheat oven to 350 F.
• Bake for 30-40 minutes or until the internal temperature is about 200 F.
- For 16 mini-loaves
• Divide into 16 balls 112 g each.
• Cover with greased plastic wrap, and let dough rest for 5 minutes.
• Shape pieces into loaves, and sprinkle with oats. (Gently roll into a small cylinder, don’t deflate!)
• Place 8 loaves in a greased 8 cell mini loaf pan.
• Place the remaining 8 balls in the refrigerator.
o Let dough rise until doubled, about 30-60 minutes.
o Toward the end of the rising time, preheat oven to 350 F.
o Bake for 20 minutes or until the internal temperature is about 200 F.
o Cool on a cooling rack and remove the remaining balls from the refrigerator
o Gently place the second batch in the still warm to touch baking sheet and repeat 20 minute baking. Don’t roll these. Just gently place in the mini baking sheet.