Sunday, February 28, 2010

SUNDAY WITH MARLENA SPIELER-PUMPERNICKEL BREAD

From Marena Spieler's Jewish Cooking: "Dark bread was the mainstay of most meals during the centuries of Jewish life in Poland, Russia and the Balitc states and might be spread with butter, chicken fat or sour cream, or simply rubbed with onion or garlic". Now the only pumpernickel bread I've ever had was that square stuff you get at the grocery store that's dry and crumbly and tastes like something that should be fed to horses. This is so good.. more like Squaw bread. I mean, what's not to like about the ingredients, cocoa and dark beer along with other good stuff.
It was easy, it just takes time for the dough to rise, be punched down a rise again. Having the day I had yesterday this was perfect stress relief since the initial kneading is about 10 minutes. Don't be intimidated by making bread. It's easy and just have fun with it.
This is good hot out of the oven with spread with butter or with the Sweet and Sour Cucumbers.

PUMPERNICKEL BREAD

makes 2 small loaves or one large

2 1/2 oz plain cocoa powder (unsweetened)
1 7g packet rapid rise yeast
13/4 C rye flour
23/4-31/2C white bread flour
1tsp salt
1/2 tsp instant coffee
1/2 tsp sugar
1Tbsp caraway seeds (optional)
7 Tbsp warm dark beer
1Tbs vegetable oil
6 Tbsp molasses
corn meal for sprinkling

In a double boiler or bowl over a pan of water heat the cocoa with 1/4C water. Stir to combine then set aside. Combine the yeast,flours, salt, sugar,coffee and caraway seeds(if using). Make a well in the flour mixture then pour in the cocoa, 1/4C water, beer,oil and molasses. Mix well to form a dough.



Turn the dough out onto a lightly floured board and knead for about 10 minutes or until smooth. Place the dough in a lightly oiled bowl turning to coat the dough. Cover with a dish towel and leave to rise for about 11/2 hours or until double in size


Oil a baking sheet and sprinkle with corn meal. Turn the dough onto a lightly floured board and punch down the dough. Knead for 3-4 minutes then divide the dough in to two round or ovals (or one large oval or round). Place the loaves on the baking sheet, cover with a clean dish towel and let rise in a warm place for 45 minutes or until double in size.
Preheat oven to 375 degrees. Bake the loaves for about 40 minutes or until they sound hollow when tapped on the base. Cool on a wire rack.


To rise the dough you can preheat your oven to it's lowest temperature then turn off the oven. Place the bowl in the oven and leave the oven door open a crack.

Please go to Cooking Schmooking and to Sacramento Spice so see what goodies Mel and Shakari have cooked up.

1 comment:

Melly/Melody/or Mel said...

Oh man..how did I miss this post? The bread looks fantastic! It does taste good...wow!! Great photos too.

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