| Pumpernickel Bread | ||||
| Makes 2 mini-loaves | ||||
| Ingredients | ||||
| 1 cup | milk |
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| 2 tbls | brown sugar | |||
| 2 pkgs | active dry yeast (or 4 1/2 tsp) | |||
| ________ | ||||
| 1 cup | cornmeal | |||
| 2 tbls | unsweetened cocoa powder | |||
| 1 tsp | salt | |||
| 1/4 cup | vegetable oil | |||
| 1/4 cup | dark corn syrup | |||
| ________ | ||||
| 1 cup | rye flour | |||
| 1 1/2 cups | bread flour | |||
| ________ | ||||
| 1 | egg for wash | |||
| 1 tbls | water | |||
| garlic salt | ||||
| Directions | ||||
|
In a measuring cup, combine the milk and
brown sugar. Heat in the microwave for 45 seconds. Stir it up to
dissolve the brown sugar. Add the yeast to bloom. Allow it to get foamy;
it will take about 10 minutes. Meanwhile, get the rest of the stuff
going. In a mixer equipped with a beater, combine the cornmeal, cocoa powder, salt, vegetable oil, the dark corn syrup, and the yeast mixture. Mix well for about 1 minute on medium. Switch to the dough hook. Add the rye flour and mix. Add the bread flour a 1/2 cup at a time scraping down the sides of the mixing bowl before adding each helping. Turn the dough onto a floured surface and knead for about 5 minutes. Divide the dough into two equal parts, knead a little more and to form them into loaf shapes. Place the dough into greased and floured loaf pans (or spray them with Baker’s Joy). Place them in a warm place, cover them with a towel, and let them rise for about 1 1/2 hours until doubled in bulk. Preheat the oven to 350°. Bake at 350° for 12 minutes to set up. Make the egg wash and brush it on at this point. Sprinkle with the garlic salt which will make a tasty crust. Put the loaves back in the oven for an additional 12 minutes until the interior temperature is about 180°. Take them out, remove the loaves from the pans, and let them cool on a rack. |
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