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.
Amazingly, each batch of pumpernickel bread seems to be better than the previous. Today I enhanced my recipe with KAF Cake and Bread Enhancer.
This product is an emulsifier which “enhances” the ability of fats and liquids to combine more easily. This in turn makes the bread (or cake) softer, moister and stay fresh longer. Other than this addition (one Tbl per cup of flour) this recipe is the same as the last one. The result was exactly as advertised, great taste, soft, moist and delicious.
A quick story about how I came to have Cake and Bread Enhancer. I was visiting my home state which also happens to be the home of King Arthur Baking. We decided to take a road trip, not that I needed anything. Well, a couple of hours and -$395 later I had the mini loaf pan, enhancer and dozens of other baking items I did not need. QC no longer allows me to go into that store with any credit cards.☹️
Last week I made a light right sandwich rye. Good crumb, great taste, nice crust. Today I kicked up the percent pumpernickel flour and reduced the light rye flour. I added an egg wash to increase the color of the crust. Better taste, similar crumb and great crust!
Along with the rye experiment, I made another loaf of Honey White bread which has become our staple. I also made some raspberry scones and blackberry hand pies. Busy morning!
INGREDIENTS • 1 ½ cups (340g) lukewarm water • 2 1/3 cups (280g) Bread Flour • 1 cups (108g) light rye flour • ½ cups (54g) pumpernickel flour • 1/4 cup (28g) nonfat dry milk • 1 ½ teaspoons table salt • 1 ½ teaspoons instant yeast • 1 ½ teaspoons Deli Rye Flavor, optional • 2 tablespoons (25g) vegetable oil METHOD
Place the water in a large mixing bowl.
Combine the flours with the remaining ingredients in a large mixing bowl, or the bowl of your stand mixer. Mix until there are no dry spots. Using a stand mixer, mix at low speed until all of the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
To bake bread: Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball and place it, smooth side down, in a floured brotform; or in a bowl lined with a floured smooth cotton dish towel. Let the dough rise, covered, for 2 to 3 hours.
About 45 minutes before the end of the rising time, start preheating the oven to 450°F with a 4 to 4 ½ -quart baking pot or casserole with a lid inside.
When the loaf is fully risen, remove the hot casserole from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover the pot with the lid, and place it on a middle rack in the oven.
Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer.
Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing