Name: Pumpernickel Bread
Prep time: 90 min
Cook time: 45 min
Ingredients: 482 g All-Purpose Flour; 96 g Pumpernickel Flour; 21 g Rye Bread Improver; 11 g Cocoa Powder; 14 g Salt; 2 t Active Dry Yeast; 425 g Water (~105 degrees)

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Pumpernickel Bread

Prep Time1 30

Cook Time45

Resting Time5

Course: Bread

Servings: Servings

Calories: 217kcal

Equipment

Kitchen-Aid Mixer
Banneton
Stoneware Cloche

Ingredients

482 g All-Purpose Flour
96 g Pumpernickel Flour
21 g Rye Bread Improver
11 g Cocoa Powder
14 g Salt
2 t Active Dry Yeast
425 g Water ~105 degrees

Instructions

Add water and yeast to mixer bowl and bloom for 10 minutes
Add the remainder of the ingredients to mixer bowl and run on Speed 2 to incorporate
Run mixer on Speed 3 for 10 minutes (or until dough is just slightly sticky)
Lightly oil the counter and transfer dough, deflate and shape into a ball
Transfer to a lightly floured banneton and cover for ~45 minutes (or doubled in size)
Preheat oven and cloche to 425°F
Turn dough onto a parchment, slash with lame, and put into the cloche
Bake for 25 minutes
Remove cloche lid and bake for another 5 minutes
Remove to rack and let cool completely

Nutrition