Pumpernickel Bread Recipe King Arthur

Sourdough Pumpernickel Bread Recipe King Arthur …

WebAdd the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight. To make the …

Rating: 4.2/5(104)
1. To make the sponge: Measure the starter into a bowl. Add the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight., To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together., Turn the dough out onto a lightly floured surface and knead, adding only enough additional flour to keep it from sticking to your hands., Once the dough has come together, shape it into a ball (boule). Place the boule smooth side down in a flour-dusted or lined brotform or bowl.
2. Cover and let rise in a draft-free spot until puffy. This will take anywhere from 1 to 3 hours depending on the temperature of the space where the dough is rising and the strength of your starter. , About an hour before the boule is finished rising, preheat the oven to 425°F with a baking stone on the center rack. Place an empty cast-iron skillet on the lowest rack., Turn the boule, smooth side up, very gently onto a baker's peel dusted with semolina or cornmeal, or onto a piece of parchment. Use a lame or very sharp knife to make several slashes across the top of the loaf. , Transfer the boule to the hot stone, and add steam to the oven: Pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam., Bake the boule for 40 to 45 minutes. It's done when the center temperature is 200°F when measured with a digi
3. Store any leftover bread, loosely wrapped, at room temperature for several days; freeze for longer storage.

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Pumpernickel Boule Recipe King Arthur Baking

WebPreheat the oven to 425°F. Slash the loaf diagonally in several places. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer …

Rating: 4.9/5(78)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky., Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy., Transfer the dough to a lightly oiled surface.
3. Gently deflate it, and shape it into a ball., Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a round lidded stoneware baker (our cloche is a good option here) and cover with the lid., Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size., Preheat the oven to 425°F., Slash the loaf diagonally in several places., Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F.
4. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top., Remove the bread from the oven, and transfer it to a rack to cool completely.

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Low Carb Pumpernickel Quick Bread FlyPeachPie

WebSep 3, 2019 · 1/2 cup water. Instructions. Pre-heat oven to 350 F. Grease a standard bread pan. Mix together the almond flour, cacao powder, …

Rating: 4.8/5(42)
1. Pre-heat oven to 350 F.
2. Grease a standard bread pan.
3. Mix together the almond flour, cacao powder, baking powder, brown sugar, caraway seeds, cassava (or gluten free baking mix or whole wheat flour), and salt.
4. Mix those ingredients together.

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