Pumpernickel Recipe
Ingredients
- 6 c rye flour
- 3 c wheat flour
- 1 T yeast
- 1/2 c blackstrap molasses
- 3 eggs
- 1 T salt
- 1/2 c barley malt
- 2 c powdered milk
- 1/2 c butter
- 3 c water
- 1/4 c cornmeal
Instructions
This is a slack dough, which must be baked in a pan which will hold it in shape while undergoing its final rise and baking -- I use a stoneware cloche. Heat 1 c water, and mix in molasses, then yeast. Melt the butter. Mix the flours, powdered milk, salt, and barley malt. Form a well in the middle. Put the eggs, water, and proofed yeast in the well. Mix until dough sticks together in a ball. Cover, and let rise until double. Turn out dough on a lightly floured surface, and knead until resilient, using as little additional flour as possible. Spread the cornmeal across the bottom of a baking cloche. Place the dough in the center of the cloche, cover, and let rise until double -- you do this by equalling the time of the first rise. Do not take the cover off the cloche -- it will collapse the dough. Preheat oven to 350 degrees, and bake until loaf sounds hollow -- about 1 hr.