ok this is long but what it says in my artisan no knead cook book. pumpernickel bread: pumpernickel bread is really just a variety of rye bread. what darkens the loaf and accounts for its mildly bitter but appealing flavor is powdered caramel coloring, cocoa, molasses and coffee, not the flour. the caramel color is actually a natural ingredient made by overheating sugar until it is completely caramelized {its available from king arthur flour.com}. very traditional recipes use pumpernickel flour but this grain doesn't do well in no knead recipes because it absorbs water unpredictably. since it's really the caramel, coffee, and chocolate that gives it it's unique flavor and color, we successfully created a pumpernickel bread without true pumpernickel flour. makes four 1lb. loaves
3 cups lukewarm water, 1 1/2 tablespoons yeast {2 pkgs}, 1 1/2 tablespoons Kosher salt, 2 tablespoons molasses, 1 1/2 tablespoons unsweetened cocoa powder, 2 teaspoons instant espresso powder or instant coffee, 1 1/2 tablespoons caramel color, 1 cup rye flour, 5 1/2 cups unbleached all purpose flour.
mixing and storing the dough: mix the yeast, salt, molasses, cocoa, espresso powder, and caramel color with the water in a 5 qt. bowl
mix in the flours without kneading, just enough to wet and mix all ingredients
cover and allow to rest at room temp. until dough rises and collapses "or flattens on top" approx. 2 hours
the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrig. in lidded not air tight container and use over the next 8 days
on baking day cut off a 1 lb piece of dough. using wet hands not flour quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides then shape into an oval loaf. allow to rest and rise on a cornmeal covered pizza peel for 40 min.
twenty minutes before baking time, preheat the oven to 400 with a baking stone placed on the middle rack. place an empty tray on lower shelf
using a pasty brush, paint the top crust with cornstarch water.... 1/2 tsp cornstarch with 1/2 cup water. microwave till glossy 30-60 seconds and sprinkle top with caraway seeds if using. slash the loaf with deep paralled cuts
slide the loaf directly onto the hot stone. pour 1 cup hot water into the tray and quickly close the oven door. bake for 35-40 min until firm allow to cool before slicing... hope this is what you are looking for.. let us know if you try it out. gl linda
3 cups lukewarm water, 1 1/2 tablespoons yeast {2 pkgs}, 1 1/2 tablespoons Kosher salt, 2 tablespoons molasses, 1 1/2 tablespoons unsweetened cocoa powder, 2 teaspoons instant espresso powder or instant coffee, 1 1/2 tablespoons caramel color, 1 cup rye flour, 5 1/2 cups unbleached all purpose flour.
mixing and storing the dough: mix the yeast, salt, molasses, cocoa, espresso powder, and caramel color with the water in a 5 qt. bowl
mix in the flours without kneading, just enough to wet and mix all ingredients
cover and allow to rest at room temp. until dough rises and collapses "or flattens on top" approx. 2 hours
the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrig. in lidded not air tight container and use over the next 8 days
on baking day cut off a 1 lb piece of dough. using wet hands not flour quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides then shape into an oval loaf. allow to rest and rise on a cornmeal covered pizza peel for 40 min.
twenty minutes before baking time, preheat the oven to 400 with a baking stone placed on the middle rack. place an empty tray on lower shelf
using a pasty brush, paint the top crust with cornstarch water.... 1/2 tsp cornstarch with 1/2 cup water. microwave till glossy 30-60 seconds and sprinkle top with caraway seeds if using. slash the loaf with deep paralled cuts
slide the loaf directly onto the hot stone. pour 1 cup hot water into the tray and quickly close the oven door. bake for 35-40 min until firm allow to cool before slicing... hope this is what you are looking for.. let us know if you try it out. gl linda
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