Pumpernickel Bread Loaf with Slices, Vert
A deli favorite that’s delicious by itself or as the base of epic sandwiches.
Photo by Karen Hermann
MAKES 1 LOAF
3 cups bread flour
1 cup pumpernickel or rye flour
4 tablespoons rye bread enhancer (optional)
½ teaspoon instant yeast
1½ teaspoons kosher salt
1 tablespoon caraway seeds
1 tablespoon cocoa powder
1 cup water
1 cup beer
In a large mixing bowl, combine flours, enhancer, yeast, salt, caraway seeds and cocoa powder. Add water and beer. Using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature* for 12–18 hours. Dough surface will be dotted with bubbles. This is a sign that the yeast is working.
Flour a clean, dry work surface and scrape dough onto surface. Sprinkle top of dough and hands with more flour. Using a bench scraper or hands, fold dough over onto itself—top, bottom and sides—and start to shape into a round loaf. Flour parchment paper and place dough, seam side down, on parchment. Sprinkle top of dough with more flour and cover with a clean, dry kitchen towel. Let rise (called proofing) for another 2 hours.
During the last 30 minutes of proofing, place Dutch oven in the oven and preheat to 450F. Using parchment, move dough to hot Dutch oven. Bake for 30 minutes with lid on; remove lid and cook 15–20 minutes. Transfer to cooling rack.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Tips and techniques
All about yeast. This recipe calls for instant yeast. If you do not make bread often, store yeast in the freezer. Yeast is a living organism. Freezing “pauses” it and extends the lifespan.
Check label for instructions. Instant yeast can be mixed in with flour and does not require activation. Active dry yeast needs to be activated with warm water before mixing with flour.
All about flour. Flour becomes compacted as it sits in the container. Stir flour with a whisk to aerate it before measuring.
Flour differences are based on the amount of gluten each contains. Gluten gives bread its elasticity. The higher the gluten, the more stable the bread. These recipes will work well with either all-purpose flour (8% to 12% gluten) or bread flour (11% to 14% gluten).
How to make a bread “wash.” A simple application of bread wash will help seeds and herbs adhere to the bread. Egg wash (1 egg, beaten with 1 tablespoon water) is common, but milk, cream or melted butter work equally well, especially for those with egg allergies.
Preheat, please. Always preheat the oven for 30–45 minutes prior to baking bread. Dutch ovens and pizza stones should also be preheated.
Working with dough. Keep hands well-floured at all times to prevent dough from sticking. Wetting hands with water or a little oil can achieve the same results.
Fermentation rules. While these recipes call for 12 hours of fermentation, it will not hurt dough to rest for a full 24 hours. Dough can be refrigerated for 3–4 days after mixing. Allow dough to come to room temperature before continuing at the proofing stage of the recipe.
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