PUMPERNICKEL BREAD

PUMPERNICKEL

(adapted from James Beard)

2½ cups water

½ cup cornmeal

½ tbsp. molasses

½ tbsp. salt

1 tbsp. shortening

1 tsp. caraway seeds[1]

¾ cup potato flakes

2¼ tsp. yeast

2 cups rye flour or rye meal[2]

2 cups all-purpose flour[3]

Additional margarine to brush the tops of the baked loaves

Bring the water to a boil. Whisk in cornmeal, and cook per cornmeal label. Add molasses, salt, shortening, and caraway seeds, then pour into a large mixing bowl and stir in potato flakes. Allow to cool.

When cool, add yeast, then flours, 1 cup, then ½ cup, at a time, beating well after each addition, to make a very sticky dough.

Turn out the dough on a floured board and knead for approximately 15 minutes, adding flour and cornmeal as necessary to produce a firm and evenly textured dough. Shape into a ball. Coat a large mixing bowl with margarine, place the dough in the bowl, and turn to coat all sides with margarine. Cover tightly and let rise until doubled in bulk.

Punch down, and turn out on a floured board. Let rest for 2 to 3 minutes, then knead vigorously for 5 or 6 minutes (it will be stickier than for the first kneading, but that is ok: do not add more flour) and let rest again. Shape into two loaves. Place in two well-greased 9 x 5 x 3-inch pans, and let rise until it is doubled in bulk.

Pre-heat the oven to 425° and bake for 10 minutes. Reduce the heat to 350° and continue to bake for about 40 to 50 minutes more. The loaves will get a dark crust and sound hollow when tapped on the top and bottom with the knuckles. Remove from pan and return to oven to crisp and color the crust.

Rub the crusts well, or brush the crusts, with margarine, when the bread comes out of the oven. Cool thoroughly before slicing.

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[1] I think I’d like it better without the caraway seeds: this is a “warm, comfort” bread; the caraway contradicts it.

[2] Could be more. Dough may be made stiff at this point. At a total of 4 cups, it will be loose and sticky for the second kneading, and will sag over the side of the pan when baked.

[3] Ditto.