Sourdough Pumpernickel Dark Rye Bread Recipe With Molasses

Sourdough Pumpernickel Bread Recipe Farmhouse …

WEBJan 28, 2024 · Add your active starter, flours, sugar, molasses, cocoa powder, softened butter, salt and water to the bowl of a stand mixer with …

Rating: 4.3/5(27)

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Sourdough Pumpernickel Dark Rye Bread Recipe With …

WEBNov 26, 2020 · Let it stand for 5 minutes. Add the wheat flour, rye, flour, salt, and crack wheat into a large bowl and mix together. Create a well …

1. Add the yeast and 3 tablespoon warm water into a small bowl and mix. Let it stand for 5 minutes.
2. Add the wheat flour, rye, flour, salt, and crack wheat into a large bowl and mix together. Create a well in the center and add in the molasses, water and sourdough starter and your your hands or a spatula work the flour into the until it beginnings to absorb all the water.
3. Continue to knead the dough until it is development.
4. You can use a mixing machine with the hook attachment, add all the ingredients and mix on low speed for 3 minutes followed by high speed for 4 minutes or until the dough is homogenized.

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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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