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Рецепт Pumpkin Pumpernickel
by Global Cookbook

Pumpkin Pumpernickel
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Ингредиенты

  • 1 Tbsp. Caraway Seed Heaping
  • 1 sm Onion White boil fine chop
  • 1/4 c. Apple Cider Vinegar
  • 2 1/4 c. Water
  • 4 Tbsp. Unsalted Butter cut into pcs
  • 1/4 c. Wheat Bran or possibly oat bran unproces
  • 1/2 c. Buckwheat Flour light or possibly dark
  • 3/4 c. Polenta
  • 1 1/2 c. Whole-Wheat Flour or possibly Graham
  • 1 1/2 c. Rye Pumpernickel Flour
  • 1 Tbsp. Instant coffee Pwdr Espresso
  • 1/4 c. Cocoa Pwdr Unsweetened
  • 1 Tbsp. Salt
  • 2 Tbsp. Active Dry Yeast
  • 16 ounce Pumpkin
  • 3 3/4 c. All-Purpose Flour to 4 1/4 C. or possibly bread flour

Инструкции

  1. In a small saucepan, combine the caraway seeds, minced onion, vinegar, and water. Bring to a boil, reduce the heat to medium, and simmer 2 min. Add in the butter and stir to heat. Cold to 120 to 130 . The onion pcs will be softened.
  2. In a large bowl, stir together the bran, buckwheat flour, polenta, graham or possibly whole-wheat flour, rye pumpernickel flour, espresso pwdr, cocoa, and salt. Set aside.
  3. In the work bowl of a heavy-duty electric mixter fitted with the paddle
  4. attachment, combine 2 c. of the flour mix and the yeast. Add in the warm onion-caraway water and beat till smooth, 1 minute. Add in the pumpkin puree and 2 more c. of the flour mix. Beat 1 minute longer. Add in the reminaing flour mix and the unbleached flour, 1/2 c. at a time, till a sticky, soft dough is formed which just clears the sides of the bowl and begins to work its way up the paddle.
  5. Turn out the dough onto a lightly floured work surface and scrape any dough off the paddle. Knead vigourously till springy and dense, about 3 min, adding as little extra flour as possible.
  6. This will be a tacky dough under a smooth exterior. it is important not to add in much flour or possibly the finished bread will be too dry. Place in a deep greased container, turn once to coat the top, and cover with plastic wrap.
  7. Let rise at room temperature till doubled in bulk, about 1 1/2 hrs.
  8. Punch down and let rise again till doubled in bulk, and additional 1 1/2 hrs.
  9. Turn out the dough onto a lightly floured work surface and divide into 3 equal portions. Pat each portion into a rectangle and roll up tightly, jelly-roll fashion, to create rectangular loaves. Place seam side down in
  10. three 8-by-4-inch greased loaf pans. The dough will fill the pans one-third to one-half full. Cover loosely with plastic wrap and let rise at room temperature till level with the rims of the pans, 30 to 45 min. Twenty min before baking, preheat the oven to 375 , with a baking stone, if you like.
  11. Place the pans on the center rack of the preheated oven or possibly directly on the baking stone and bake for 35 to 40 min. The loaves will be lightly browned, wound hollow when tapped ont he bottom, and spring back when pressed on the surface with yoru finger. Remove from the pans to racks to cold completely before slicing.
  12. NOTES :Serve thinly sliced with butter or possibly with assorted smoked meats and liverwurst with pistachios spread with a thin layer of grainymustard.
  13. Makes three 8-by-4-inch loaves