Friday, August 20, 2010
I have a bread, and it’s called pumpernickel,
Yum yum pumpernickel,
Pumpernickel bread, hey!
Watch this clip.
Punch down dough in bowl and place on counter to divide in two small oblongs. Grease two small loaf pans and press an oblong of dough into each. Cover and let rise for about 30 minutes. Preheat the oven to 400 F.
Place risen loaves in the oven and bake for about 30 minutes or until the bread is dark brown and sounds hollow when tapped on the bottom. Turn out and cool on wire rack. Wrap in waxed paper and foil (I just put into Tupperware, whole, unsliced) and let cure for 24 hours (I only did it overnight). Serve in thin slices.
Shaped by hand and baked in my oven.
The dough is very soft and STICKY. (Maybe it was due to using less flour comparatively cos I wasn't flouring the table for manual kneading) I was glad I did it in the breadmaker. I dusted and dusted my hands and tray with lots of flour when I wanted to shape it, which explains the whitish spiral shape on the bread slices. The dough is a fast riser….. it grows and grows. And when it was baking in the oven…. You should be here to smell it. Fantastic. My kids enjoyed this bread very much, compared to regular wholemeal bread. The pumpernickel meal gives it a nice chewy and "toing toing" texture. I'll definately bake this again...
I’m going to eat it with my homemade Apricot Jam… Yum yum.