Pumpernickel Bread (prodigy) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2/3 ounce: Compressed yeast, -=OR=-
1: -Envelope Dry Yeast,
1 pint: Water,
1 ounce: Bread crumbs,
2 ounce: Wheat germ,
10 ounce: Whole wheat flour,
1 lbs: Bread flour,
1/2 ounce: Salt,
1 ounce: Caramel =OR=- Bitter chocolate =OR=- cocoa mixed w/ water,
1/2 pint: Rye starter,
RYE STARTER
1 pint: Water,
1 lbs: Rye flour,
3 ounce: All-purpose flour,
Directions:
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and
flours and form a well. Add salt, caramel and yeast mixture along
with starter. Form dough, adding more bread flour if necessary to
give a moderately firm texture. Knead for 8-to-10 minutes until
smooth and elastic, and place in a lightly oiled bowl. Cover and let
rise until doubled. Deflate the dough, divide into 4 pieces and form
into oval shapes. Cover with buttered plastic wrap and allow to
double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves
with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In
the evening, add 3 ounces all-purpose flour.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
flours and form a well. Add salt, caramel and yeast mixture along
with starter. Form dough, adding more bread flour if necessary to
give a moderately firm texture. Knead for 8-to-10 minutes until
smooth and elastic, and place in a lightly oiled bowl. Cover and let
rise until doubled. Deflate the dough, divide into 4 pieces and form
into oval shapes. Cover with buttered plastic wrap and allow to
double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves
with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In
the evening, add 3 ounces all-purpose flour.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
Tags
: breads