Pumpernickel Sandwich Bread
This east coast bread is terrific for a Reuben or,
with the addition of walnuts or raisins, makes a great breakfast bread.
Yield: 1,600 g = 3 bâtards @ 540 g per
Rye Levain:
70 g Water @ 80℉
85 g Ripe Sourdough Starter
120 g Rye Flour, light or medium
1. Combine ingredients.
2. Ferment for 2h 00 @ 76℉.
3. Refrigerate for 20-28h 00 more.
4. Bring to ambient temp° for 1h 00 before using.
Main Dough:
210 g Rye Levain (from above)
480 g. Water @ 90℉
3 g. Active Dry or Instant Yeast
42 g. Whole Wheat Flour
63 g. Rye Flour, light or medium
63 g. Pumpernickel Meal (or Rye Flour)
6 g. Cocoa Powder
42 g. Coffee
31 g. Dark Brown Sugar
10 g. Vegetable Oil
31 g. Molasses
620 g. Bread Flour
24 g. Kosher or Fine Se Salt
Optional:
70 g. Walnut Pieces
and/or
85 g. Dark Raisins
Main Dough:
1. Dissolve Yeast in Water; add Levain.
2. Add Whole Wheat, Rye, and Pumpernickel Flours.
3. Add Cocoa Powder, Coffee, Dark Brown Sugar, Vegetable Oil, and
Molasses.
4. Add Bread Flour and Salt.
5. Mix on Low Speed until combined and all flour is moistened.
6. On Medium Speed, develop dough for 3 m.
7. Rest dough for 5 m.
8. Add optional Walnuts and/or Raisins.
On Low Speed, develop for 2 m more.
9. Ferment for 1h 30 @ 84℉ (one punch & fold @ 45 m).
10. Scale & Shape as Bâtards or round loaves.
11. Proof for 50 m to 1h 00 @ 80℉, 70% humidity.
12. Bake at 400℉ with steam for 10 m;
Vent oven, reduce to 360℉ and bake for 18 - 20 m more,
venting oven once more midway.
13. 195℉ Internal temp°
Cool on a rack for at least 2 hours.
