Saturday, 15 August 2015

Pumpernickel Bread (Black Bread)

Scott and I went to Hawaii 3 years ago in November, ahhh Hawaii I loved our time there.  While we were there we ate in a restaurant called The Cheesecake Factory.  For those that watch The Big Bang Theory, yes this is where Penny works!

They served the fabulous Pumpernickel Bread warm before the meal, Scott loved the bread and I have been "going to" make it for almost 3 years.  Well I finally got off of my rear end and made it.  Very nice bread, I wouldn't be able to eat it all the time as it is slightly heavier than a normal loaf and a little sweeter.

Some of the ingredients are not available in the supermarket, the Rye flour is available in the local health food store so have a look around.

1 cup warm water
2 teaspoons (1 sachet/7gm) dry yeast
1 1/2 tablespoons treacle
1 teaspoon dry instant coffee
1 cup plain flour
1 cup rye flour
1/4 cup corn meal (polenta)
1/4 cup burghul
2 tablespoons cocoa powder
1 teaspoon salt

In a warm bowl combine the water, yeast, treacle and coffee set aside for 5 minutes until frothy.

If you are using a bread maker for the dough as I did then combine all your dry ingredients in a bowl and set aside.  If making by hand, then place ingredients in a bowl and make a well in the centre.

If using a bread maker place yeast mix in the bottom then dry ingredients on top.  Set your bread maker for a dough setting and walk away.  If by had add the wet to the dry and combine, knead for 10 minutes or until smooth.  Set aside in covered bowl for 1 hour in a warm place to rise.

When dough has risen tip onto a floured board and shape lightly into a loaf and allow to rise, covered for 30 minutes in a warm place.  Slit the top of the bread with a sharp knife and bake in a pre heated oven 200C bake for 5 minutes and then reduce the oven to 180C and bake for a further 20 minutes.

Allow to cool for 5 minutes and then serve.

With lashings of butter!

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