Classic Pumpernickel Bread 伝統的パンパニッケル パン

We used to get Pumpernickel boule at Whole Foods. We used it for certain sandwiches such as beef tongue and Lebanon Bologna. We did not see Pumpernickel boule or Russian rye bread at Whole Foods for some time and my wife asked if they had any. The answer was that they are not making them any more.  When we asked, “Why” they didn’t give us an answer.  (Subsequently, we went to two other of our local grocery stores and found they didn’t have any rye breads either). So since we had recently gotten pumpernickel flour from King Arthur we resorted to making pumpernickel bread ourselves. This time I volunteered. It was by far the most convoluted bread I’ve ever made. The recipe also came from King Arthur and is titled as “classic” Pumpernickel. The recipe also warned that this bread was dense and suggested slicing it thinly. I decided to make this as a baseline. Indeed this is dense but very flavorful bread.

Next day when the loaf was completely cooled, I sliced it. It is very dense. As you can see below. I sliced it thinly and tasted. It has lots of flavors and the inside is moist.

The recipe is from King Authur. I followed the recipe weighing the ingredients. Exception was  mashed potato. Since we found that all our potatoes were sprouted, we used Japanese sweet potato instead. Some of the instructions appear to be missing the details. Maybe this recipe was meant for an experienced baker. (With common baker’s knowledge-CBK- I added a few extra steps and details in notes to myself).

Ingredients
1 1/2 cups (340g) water
1/2 cup (71g) yellow cornmeal
1/4 cup (85g) molasses
1 tablespoon butter
1 1/2 teaspoons (9g) table salt
2 teaspoons granulated sugar
2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa, Dutch-process 
2 1/2 teaspoons instant yeast
3 cups (319g) King Arthur Organic Pumpernickel Flour
1 cup (113g) King Arthur Whole Wheat Flour
1 cup (170g) cooked, mashed potatoes

Instructions 
Combine 1 cup of water (the other 1/2 cup was supposed to be used to proof the yeast) * with the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm.

*I missed this instruction and used all 1 1/2 cups (or 340 grams) of water for making the cornmeal mixture but since we used “instant yeast” which does not require proofing, this worked out fine.

Add the cornmeal/molasses mixture and mashed potatoes in the bowl of standing mixer fitted with a dough hook.  Stir in the pumpernickel and whole wheat flours. Mix and knead the dough at medium speed for 10 minutes.

*To make the dough ball cling to the dough hook, I had to stop the mixer and push the dough toward the hook a few times and I also added a small amount of additional water.

Transfer the dough to a floured kneading board, quickly knead and make a ball (sticky but very dense dough). Transfer to a greased bowl, turn the dough ball to coat all surfaces. Cover the bowl, place in a 85Felectric proofing box. Let rise until the dough is not quite doubled; about 1 hour.

Shape the dough into a loaf and place in a greased (used butter) 8 1/2" x 4 1/2" loaf pan.

*Although no second rising was suggested, based on (CBK) I did place the loaf pan back in the proofing box and let it rise for 40 minutes (I am not sure this made any difference).

Slash the top*.

*As per instruction I did this but totally not needed. Only time this may make sense is for a decorative purpose after flouring the top of the loaf

Bake in a preheated 360 F oven* for 55 to 65 minutes, until the center measures 200°F when measured with an instant-read thermometer.

*Since I used my convection oven, again based on CBK, I reduced the temperature from the suggested 375F.

Remove from the oven, tip out of the pan, and cool on a rack completely before slicing.

As mentioned, this is a very dense bread but the inside is moist and very flavorful. Thinly sliced and cut into smaller squares, this may be good for making canapé but may not be appropriate to make a full sandwiches. Nonetheless it was extremely flavorful lightly micro-waved to warm it slightly for breakfast. We saw another recipe at the King Authur site called “Pumpernickel boule”. This may be very similar to what we used to get from Whole Foods. We (either my wife or I) will try this recipe next.