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Pumpernickel - Bread
Prep Time : 00h 15
Cooking Time : 00h 50
2 Loaves
Preparation Time: 2-3 hours
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 40 – 50 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tins
Ingredients
- Soaked grain:
- 250 g Pumpernickel
- 250 ml Water (60° C)
- Swelling time 2 – 3 hours
- Dough:
- 250 g Wheat flour (Type 550)
- 500 g Soaked grain
- 5 g Salt
- 11 g Instant yeast
- 120 ml Water, approx.
Method
- Soak Pumpernickel with warm water for 2 - 3 hours. Then mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once mixed, cover the bowl with a kitchen towel or plastic foil and start the bulk fermentation time for 20 minutes.
- Scale the dough 690 - 695 g pieces and mould the dough in your preferred shape, we recommend long and oval. Place into greased baking tins.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tins with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
- The oven should have a temperature of 190°C when you put the loaves in.
- After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the loaves for 40 - 50 minutes