1/2 c Cornmeal
3 c Pumpernickel (dark rye)
-flour
1 c (approx.) King Arthur Stone
-Ground Whole
Wheat Flour
1 tb Dry yeast
1 3/4 c Water
3/4 c Molasses
1 tb Butter
1 tb Salt
2 ts Sugar
2 ts Caraway seeds
1 1/2 tb Unsweetened cocoa powder
2 Med. potatoes, peeled,
-boiled, mashed and cooled
(to make 1 cup mashed
-potatoes; you can use
Instant if you prefer)
1 Egg white mixed with 1 Tbsp.
-cold water, for
“Molasses and a tiny bit of cocoa powder gives this bread its rich, dark
color. This moist, dense-grained bread, with the texture of the popular
imported pumpernickel you can buy in the gourmet food section of some
stores, is perfect for slicing thinly and using as a base for canapes.
Spread with sweet butter, it’s also a tasty accompaniment to cheese and
fruit, and makes a superior sandwich. Just remember to slice it thinly;
it’s heavy, and a little goes a long way. Once you try this homemade
pumpernickel, you’ll never have to buy it at the supermarket again!”
glaze
Combine 1 1/2 cups of water with the cornmeal in a saucepan, and cook over
low heat, stirring often, till thickened, about 5 minutes. Remove pan from
heat and add the molasses, butter, salt, caraway seeds and cocoa powder.
Stir to combine and set aside to cool to lukewarm.
Warm the remaining 1/4 cup water to approximately 110 degrees, and stir the
yeast into it. Set aside to proof for 10 minutes.
Put the molasses mixture in a large bowl, and add the yeast and mashed
potatoes. Stir in the rye flour and enough whole wheat flour to make a
stiff, sticky dough. Turn dough out onto a floured work surface, and knead
until elastic and stiff – up to 15 minutes. You can do this in a mixer
attached with a dough hook if you prefer.
Place the dough in a greased bowl, turning to coat all sides, cover with
plastic wrap, and set aside to rise for about 1 hour, or until doubled in
bulk. Punch down the dough, knead for 30 seconds or so, and form into two
smooth balls, or into loaves to fit 8 1/2 x 4 1/2″ bread pans. Grease the
bread pans, or a baking sheet, and set loaves in pans or on sheet. Set
aside to rise for 30 minutes or longer, till doubled in bulk.
Brush loaves with egg white glaze. Bake bread in a preheated 375 degree
oven for 50 minutes, or until it tests done. Makes 2 loaves.
Yields
2 Servings