{"id":4374,"date":"2020-11-13T19:04:56","date_gmt":"2020-11-13T19:04:56","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=4374"},"modified":"2021-01-05T22:07:14","modified_gmt":"2021-01-05T22:07:14","slug":"pumpernickel-bread","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/11\/13\/pumpernickel-bread\/","title":{"rendered":"Pumpernickel Bread"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: One 10-inch loaf<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"https:\/\/www.foodandwine.com\/recipes\/pumpernickel-bread\">Anna Painter \/ Food &amp; Wine<\/a><\/h6>\n<p>Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread.<\/p>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">cups bread flour <\/span><\/li>\n<li><span class=\"quantity\">1\u2153<\/span><span class=\"ingredient-name\">cups dark rye flour <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup cornmeal <\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup whole-wheat flour <\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup unsweetened cocoa powder <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS kosher salt <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups milk <\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">TBS dark brown sugar <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS active dry yeast <\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup un-sulphured molasses <\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS unsalted butter, softened, plus more for greasing<\/span><\/li>\n<\/ul>\n<p><strong>Proof yeast: <\/strong>In a microwave-safe bowl, warm \u00be cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes.<\/p>\n<p><strong>Mix dry ingredients: <\/strong>In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt.<\/p>\n<p><strong>Mix: <\/strong>In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 \u00bc cups of milk. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. (The dough will look greasy.) Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes.<\/p>\n<p><strong>Prepare pan &amp; proof dough: <\/strong>Lightly butter a 10-by-5-inch loaf pan. On a lightly floured work surface, pat the dough into a 10-inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.<\/p>\n<p><strong>Bake: <\/strong>Preheat the oven to 375\u00b0F. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer.<\/p>\n<p>The pumpernickel bread can be wrapped in plastic and foil and kept at room temperature for 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: One 10-inch loaf Adapted from Anna Painter \/ Food &amp; Wine Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread. 3cups bread flour 1\u2153cups dark rye flour \u00bdcup cornmeal \u00bccup whole-wheat flour \u00bccup unsweetened cocoa powder 1TBS kosher salt 2cups milk 1\u00bdTBS dark brown sugar 1TBS active dry yeast \u00bccup un-sulphured molasses 3TBS unsalted butter, softened, plus more for greasing Proof yeast: In a microwave-safe bowl, warm \u00be cup of the&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/11\/13\/pumpernickel-bread\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4376,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/11\/Pumpernickel.jpg?fit=624%2C407&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/4374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=4374"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/4374\/revisions"}],"predecessor-version":[{"id":5614,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/4374\/revisions\/5614"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/4376"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=4374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=4374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=4374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}