I ONLY HAVE THREE MORE BREADS TO GO! This is getting exciting! The best thing is that I’ll have time to bake another bread next weekend, and then we will be down to the last two, which seem like they are going to be fun and delicious (Potato, Cheddar, & Chive Torpedos and Roasted Onion & Asiago Miche). Anyway, this past weekend I made Pumpernickel bread.
I really didn’t want to cut any corners on my last two sourdough rye breads, but I sort of had to. The recipe calls for pumpernickel flour, but I could not find it anywhere. Even after calling the local Whole Foods and Trader Joe’s, I still came up with nothing. I wound up ordering some on Amazon the night before mkaing the bread, but couldn’t pass up the opportunity to bake on a weekend where I actually had a decent amount of free time. So, next week’s Sunflower Seed Rye will contain its required amount of pumpernickel flour…but the actual pumpernickel bread, not so much. Anyway:
This bread called for a rye starter (barm + rye flour + water) to be made the night before. The next day, I combined the starter with bread flour, brown sugar, cocoa powder, salt, instant yeast, and vegetable oil. After kneading, I let it rise for two hours. I didn’t get a huge rise, but I had to leave the house by 3:30 that day. Since I was in something of a time crunch, I didn’t give it any extra time. In the first photo, you will see the ingredients used to make homemade oreos, which I worked on as the dough was doing its thing.
After the first rise, I divided the dough into two boules. I was a little surprised by how small they were, especially since there was supposed to be enough to fill two loaf pans, which I would have never been able to do. Maybe they would have been a little bigger if I had let them rise a bit more. Either way, this is how they looked after proofing for an additional hour and a half. I then baked them at 400° for about 30 minutes.
Hooray! Not burned!
The crust is nice and soft, and the bread smelled great when it came out of the oven—I’m thinking it had to do with the small addition of cocoa. Obviously, it doesn’t have the strongest pumpernickel flavor, but it definitely tastes like it belongs in the rye family.
In other news, HOMEMADE OREOS. These things are great. I got the recipe from smitten kitchen. They were relatively easy to make, albeit a bit time consuming. The recipe yields approximately 25-30 sandwiches, which means I had to bake about 60 individual cookies. It would have been a lot easier if I baked two cookie sheets at a time, but one of my pans is too big for that, so I stuck with one at a time. That said, I still had them completed in roughly two hours—right in that chunk of time that the pumpernickel needed for the first rise.
The recipe for the cream calls for vegetable shortening, which I usually never use, but I made an exception this time. If I had substituted it with additional butter, I would have essentially made buttercream icing. I have to say, the shortening gives the cream that certain…je ne sais quoi. You know how the cream in a professional Oreo sort of lingers on the roof of your mouth for a few seconds? I guess that’s the shortening.
Onward and upward to Sunflower Seed Rye.