Pumpernickel Bread RecipeOrigin: Germany Period: Traditional |
Ingredients
2 large, unpeeled, potatoes cooked in just enough water to cover 
Pumpernickel Bread Preparation:Method:Peel the potatoes while still hot and rice them by passing through a fine sieve. Measure at least 500g of the potatoes and allow to cool slightly. Meanwhile dissolve the yeast in the potato water (cooled to lukewarm), add the honey and allow to prove in a warm place for a few minutes. Meanwhile, combine the cold water and corn meal place in a pot and boil, stirring, until the mixture thickens. Take off the heat, add the molasses, caraway seeds, oil and salt. Allow to cool to lukewarm then add the riced potatoes and yeast mixture. Blend together then add the rye flour, followed by the wheat flour (reserve a little for the kneading process). Tip the dough onto a lightly-floured surface and knead until smooth and eastic. Transfer to a well-greased bowl, cover with a damp cloth and allow to raise in a warm place until doubled in size (about 150 minutes). Knock the dough back, quarter and form into 4 round loaves. Place on large baking sheets and brush with the egg beaten with 1/2 tsp water. Prick the tops of the loaves to form a pattern then allow the bread to raise for about an hour. Place in an oven pre-heated to 190°C and bake for about 45 minutes, or until done. When ready, the base of the loaves will sound hollow when tapped. Allow to cool on wire racks before use.
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