Let’s get these recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…
(this one concerns me, since wheat is difficult to remove. I’ll try again another day.)
- 2 c warm almond milk
- 2 T oil
- 4 T molasses
- 13/4 c bread flour
- 4/3 c rye flour
- 1/2 c cornmeal
- Pinch salt
- 8/3 t active dry yeast
- 4 T unsweetened cocoa powder
- 8/3 T brown sugar
- Flour for kneading (AP works)
- Large bowl
- Sheet or pan
- Aluminum foil
- Strong arms
- Mix well all dry ingredients.
- Add wet ingredients; mix thoroughly.
- Once dough holds together place on floured surface and knead for fifteen minutes or so.
- Cover and let rise in bowl for thirty minutes.
- Punch down, reform, and place into the pan for baking. Molded into a circle can be used on a cookie sheet instead of a pan. Cover with damp cloth and let rise for an hour.
- Preheat oven to 375 Fahrenheit.
- Bake for twenty five to thirty minutes using aluminum foil for last ten minutes or so. This limits the darkness on the elsewhere as well as burning.
- Remove from oven and let rest for ten minutes.
- Serve either warm or room temperature. It can be frozen and re-baked.
- Pumpernickel bread is a yeast bread and anytime you need yeast to work, gluten is best to have present. That means wheat is hard to remove from this recipe. Try the Soda Bread instead, where baking soda is used instead of yeast.
- Any milk should work. I use almond milk.
- Yeast is normally a pain to use, but the active dry yeast takes the work off the chef’s shoulders. Be careful when measuring though. A little bit goes a long way.
- The cover and rest period is required for any yeast item.
- If you wish for a darker bread, you can add espresso powder.
- Instead of kneading one can use a bread maker or dough hook.
- If the bread is too sticky during kneading add some flour. If too dry add a little milk.
© Hartliebe 2019