Olde-Style Pumpernickel in Pullman Pan

The bread of the month for the Artisan Bread Bakers is Pumpernickel. The formula, from David of Hearthbakedtunes, is an olde-style pumpernickel that utilizes stale bread, rye berries, rye chops, rye meal and bread flour.

The timing couldn’t have been better for making this bread. I have been experimenting with a new Einkorn bread recipe and after several (less than successful) attempts, I had plenty of old bread to work with. The test breads tasted fine, they just didn’t look very good. When I found out we were making this bread, I knew I could put the leftover bread to good use. It made a unique addition to this bread.

The method for making this bread is similar to the Volkornbrot the Mellow Bakers made a couple of years ago, with a couple of variations. The Volkornbrot utilized a flaxseed soaker and a rye chops soaker, but this bread utilizes an old bread soaker and a rye berry soaker.  This bread is leavened with sourdough but due to the weight of the soakers, the rye chops and rye flour, it also includes some dry yeast to give it some lift. 

Even though this was a heavy dough, it rose really well during the bulk fermentation and the final proof in the pan. If I hadn’t had the lid on, it probably would’ve risen right over the top of the pan.

 

Olde-Style Pumpernickel Bread

Makes: 1 Pullman Loaf

Adapted from: Pumpernickel Bread on the Artisan Bread Bakers FB page.

I used rye flakes instead of rye chops because that is what I had. I also used whole rye flour that I milled in my grain mill instead of using rye meal. Rye meal is a rougher grind of pumpernickel or rye flour, but you can substitute whole rye flour.

Ingredients:

Sourdough Build:

• 9.6 oz Whole Rye Flour
• 9.6 oz Water
• 0.5 oz Rye Culture (I used this rye levain)

 Rye Berry Soaker:

• 6.4 oz Rye Berries
• Water, as needed

Old-Bread Soaker:

• 6.4 oz Old Bread (I used some stale Einkorn bread)
• Water, as needed

Final Dough:

• 8 oz Bread Flour (more for sprinkling if necessary)
• 8 oz Rye Flakes (or Rye Chops)
• 12.8 oz Water (if needed)
• 0.6 oz Kosher Salt
• 2 teaspoons Instant Yeast
• 1.3 oz Black Strap Molasses
• Berry Soaker (all of the above)
• Bread Soaker, drained (all of the above)
• Sourdough (all of the above)

 

Method:

Making the Rye Berry Soaker:

Place the rye berries in a bowl and cover them with water by an inch or so.  Soak the berries overnight. 

 

The next day, rinse and drain the berries. Cover them in three times their volume in water.  Bring the berries to a boil, reduce to a simmer, and let them cook for about an hour, until they are soft and pliable.  The berries will increase significantly in size.

 

Sourdough Build:

In a small bowl, add the water, then mix the starter in the water.  Add the rye meal and mix with a wooden spoon or Danish dough whisk until it is thoroughly incorporated.  Let the sourdough rest for 14-16 hours at 70 degrees F.

 

Old Bread Soaker:

Take the stale bread, toast it in the oven until it is really brown, almost burnt, but not quite. 

 

Add water as needed to cover the toasted bread and let it soak for at least four hours, if not longer, until it becomes a sticky, gooey mess.  Be sure to squeeze out as much of the liquid as possible before you use the soaked bread in this bread.  You probably won’t need to add any additional water in the final dough mix.

 

Mixing the Final Dough:

Add the rest of the ingredients, except for the water.  The bread soaker and berry soaker will absorb water in varying amounts so you might not need any additional water.  I didn’t.  Mix the dough on first speed for ten minutes. Add flour (or water) as necessary to get a dough you can work with, but don’t expect too much development with the dough since it’s mostly rye.

 

Bulk Fermentation:

Let the dough ferment for 30 minutes.

 

Shaping the Loaf:

Spray the inside of a Pullman pan and the lid with cooking spray and dust heavily with rye flour to keep the bread from sticking to the top and sides of the pan.  This will also help insulate the dough during the long bake.

 

Remove the dough from the bowl and place it on a floured work surface. Shape the dough into a log the length of the pan. Place it in the Pullman pan.

 

 

Final Proof:

Using your fingers, spread the dough out evenly in the pan and sprinkle the top with flour and a little more oil, if desired.

 

Slide the lid on the pan. 

 

Let the loaf proof in the pan, with the lid on, for about an hour, or until the dough is almost even with the top of the pan.  I took the lid off to make sure it had risen enough, then I slid it back on.

 

Baking the Loaf:

Note about the baking process: This bread was designed to be baked overnight in the oven while it was receding in temperature. This was so the baker could utilize the hot oven, while it was not in use.  In order to simulate this method in a home oven, you need to follow the steps listed below:

1) Preheat the oven to 350 degrees F., with a baking stone on the bottom rack and the middle rack removed.

2) Place the loaf (in the covered Pullman pan) on the preheated baking stone and let it bake for an hour at 350 degrees F. 

3) Remove the baking stone, if possible (without breaking it due to temperature change).  This will prevent the bottom crust from getting over baked.  

4) Reduce the oven to 275 degrees F. and bake the loaf for 3 1/2 more hours. 

5) Turn the oven off for the remainder of the bake cycle.  Just let the bread rest in the oven while the oven cools down, about 10 – 12 hours.  My oven was cooled down before that time, but I just left the loaf in the oven the required time.

During the extended bake cycle, DO NOT OPEN THE DOOR. DO NOT PEEK! DO NOT TOUCH!  These were our instructions.  David said the Rye King would come after us if we peeked or touched it before the bake cycle was complete.

 

Cooling and Resting the Loaf:

Do not cut into the loaf until it has rested for 24 hours!  I let it cool on the wire rack until it was completely cooled.  Then I wrapped it in foil and let it sit for 24 hours.

 

Slice and Enjoy!

I baked this bread for a friend of mine who will be hiking part of the Appalachian Trail. This dense loaf is full of nutrients and has good keeping quality so it’s the perfect bread to take a long on a hiking trip. I know this because I’ve taken this type of bread with me on a hike before, and it was very satisfying for me and the other hikers.  The loaf is so big, there’s plenty to share.

 

Happy Baking!

Cathy

Sprouted Rye and Spelt Bread

I was in an experimental mood this past weekend so I sprouted some rye berries to make sprouted rye bread.

It’s been a while since I’ve made sprouted bread. It is one of my favorite types of bread so every once in a while I just have to make it.

 

This Sprouted Rye and Spelt Bread is made with sprouted rye berries, rye flour and all-purpose Spelt flour.

In most of my other sprouted breads, I’ve used white bread flour so I decided to try a different combination.  I’m trying to incorporate more ancient grains in my bread baking so this was a good experiment.

The process for making this sprouted rye bread is really easy. I started sprouting the rye berries Friday night and by Monday afternoon they were ready to be used in the bread.

The sprouted rye berries and the Spelt flour performed really well in this bread.  I really like this flavor/texture combination.  The bread has a delicious taste and a nutty texture from the crunchy rye berries and the spelt flour.

 

Sprouted Rye and Spelt Bread

Adapted from The Pleasure of Whole-Grain Breads by Beth Hensperger

Makes: 2 large loaves

 

Ingredients:

• 1/2 cup warm water
• 1 1/2 tablespoons (1 1/2 packages) active dry yeast
• Pinch of sugar
• Pinch of ginger
• 2 cups whole rye flour
• 1 cup nonfat dry milk powder
• 1 tablespoon salt
• 1 1/2 cups warm water
• 1/4 cup honey
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 cups sprouted rye berries, chopped
• 4 1/2 to 5 cups all-purpose Spelt flour
• Spelt bran, for sprinkling, optional
• Melted butter, for brushing

 

Directions:

Step 1: Sprouting the Rye Berries

Duration: 2 to 3 days

Makes: 2 cups

1/2 cup rye berries

Place the rye berries in a bowl and add tepid water to cover by 1 inch.  Let stand at room temperature for 6 to 8 hours. 

 

Drain the rye berries and rinse with fresh water. Place the berries in a 1-quart jar. Cover with cheesecloth and secure with a rubber band.  Place the jar on its side in a warm, dark place.  Twice a day, rinse and drain the rye berries with tepid water poured through the cheesecloth. 

Tip: When you place the quart jars in a cool, dark place such as your cabinet, put them in a container so that the excess water drains into the container instead of your cabinet.

After 2 to 3 days, the rye berries will sprout. Refrigerate in a plastic bag for up to 3 days. Grind in a blender or a food processor fitted with the metal blade. Do not over process; the berries should be chunky.

 

Step 2: Making the Bread

Pour 1/2 cup warm water into a small bowl.  Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let it stand until foamy, about 10 minutes.

 

In the bowl of your stand mixer, combine the rye flour, milk powder, and salt.  Add the warm water, honey, and 4 tablespoons butter. Mix or beat for 1 minute. Add the yeast mixture and beat 1 minute longer.  Add all the rye berries and the Spelt flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.

 

Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top with oil, and cover with plastic wrap. 

 

Let it rise at room temperature until double in bulk, 1 1/2 to 2 hours.

 

Grease two 9” x 5” loaf pans and sprinkle the bottom and sides with wheat germ or you can use the bran and germ sifted from whole grain Spelt.  Turn the dough out onto a lightly floured work surface and divide into 2 equal portions. 

 

Pat each portion into a rectangle and roll into a loaf shape.  Place, seam side down, into the prepared pans.  Cover loosely with plastic wrap and let rise until level with the rims of the pans, about 1 hour.

 

About 20 minutes before baking, preheat the oven to 350 degrees F and position a rack in the center of the oven. Bake for 45 to 50 minutes, or until crusty and golden. 

 

Remove the loaves from the pans to cool on a rack. Brush the tops with melted butter. 

 

Let the loaves cool completely on a cooling rack before slicing and serving.  Enjoy!

 

My favorite way to enjoy this bread is warm with butter, but you can also make a sandwich with it.  Might I suggest a PB&J or a grilled cheese sandwich?  Yum!

 

Happy Baking!

Cathy

Semolina Bread & the Olive Oil Adventure

I was looking for a bread to make last Saturday, and happened upon a photo of a Semolina Sandwich Loaf posted by David, one of the bakers in the Artisan Bread Bakers FB group. I was hooked!  I just love breads made with Semolina. This sandwich bread, also known as Pane in Cassetta di Altamura, is made completely with Semolina flour.

 

 

I didn’t realize you could make a loaf using only semolina flour. I thought you needed to add at least some bread flour in order to give the dough its structure. I’m not sure where I’ve been, but I’m so glad I found this bread. It has become a new favorite.

My loaf is extra special because I used olive oil that was grown on a farm in Tuscany and delivered right to my kitchen, albeit in a roundabout way. The olive oil traveled by way of Italy, with a stay over in England for a few weeks, then it made its way to the U.S. and finally to me.

 

Let me explain about the traveling olive oil. One of the places I really want to visit is Tuscany. I wasn’t able to fit in a trip to Tuscany while I was in Europe last month so it’s still on my bucket list. However, my youngest son was in the UK for several months while he was attending school near London, and he was able to do a good bit of traveling.

On his trip to Tuscany, he toured a farm, Fattoria Poggio Allora, where they grow olives and make exceptional olive oil. This family farm also serves delicious meals from locally grown food so he and his friends were able to enjoy an authentic Tuscan meal. He really enjoyed the experience and knew that I would also enjoy it so he decided to bring that experience home in the form of olive oil. He bought me some olive oil from this farm in Tuscany and some from another place he visited in Rome.

I had no idea he had gotten me the olive oil. In fact, the entire time we were traveling in the UK, he never mentioned it. It was hidden in his dorm room. I only found out about it when he came back to the states and handed it to me. He found a very creative way of bringing the olive oil back in his luggage. He didn’t break any rules, he just had to think out of the box in order to fit it in small bottles. The presentation was humorous, but it was such a unique and thoughtful gift. 

 

Pane in Cassetta di Altamura

Semolina Sandwich Loaf

Adapted from: Semolina Sandwich Loaf on the Artisan Bread Bakers FB group

I used Tuscan olive oil in this loaf. It definitely lives up to its name of being one of the best olive oils. It imparts a delicious flavor that makes this bread melt in your mouth.

Ingredients:

Water (70–78 degrees)	300 grams	1 1/2 cups
Instant yeast	5 grams	1 teaspoon
Semolina flour	500 – 580 grams	3 1/4 – 3 3/4 cups
Raw sugar	15 grams	1 tablespoon
Olive oil	50 grams	1/4 cup
Sea salt	10 grams	1 1/2 teaspoon

 

Directions:

1. Mixing the Dough

Place the water in a large bowl, then add the yeast, sugar, flour, salt and oil.  Mix it well using a large wooden spoon or a Danish dough whisk until a rough dough forms.

I added more flour than the original recipe suggested because the dough was really wet. It was still pretty wet and shaggy so I gave it a longer bulk fermentation time to develop the dough without having to knead it.

 

2. Slow Rise/Fold Turn the Dough (or Knead/Bulk Fermentation)

Place the dough in a clean, greased bowl and let it bulk ferment for 2 – 2 1/2 hours, at about 70 – 75 degrees F.

To develop the gluten, during the first hour and a half, remove the plastic wrap every 30 minutes and fold and turn the dough in the bowl, for a total of 3 folds and turns. Recover the dough with plastic wrap and let it rise until it is doubled in bulk.

 

Alternately, after mixing it into a rough dough, you can knead the dough for 12-15 minutes by hand or 8-9 minutes using a stand mixer and then let the dough bulk ferment for 1 1/2 – 2 hours, or until it is doubled in bulk.

I have an injured arm so kneading by hand for 15 minutes was not an option. I did the fold and turn method and let the dough ferment longer to develop the structure of the dough. 

 

3. Shaping the Loaf

Transfer the dough to a counter sprinkled with semolina flour. Shape/roll the dough into a loaf shape and place it in a greased 9” x 5” loaf pan.

 

4. Proofing the Loaf

Cover the loaf with plastic wrap and let it proof for 1 – 1 1/2 hours, or until the dough crests over the rim of the pan.

 

5. Baking the Loaf

Preheat the oven to 350 degrees F.  Bake the loaf on the middle rack of the preheated oven for 35 – 45 minutes.  Test for doneness by placing a wooden skewer in the center of the loaf to see if it comes out clean.  Also, the bottom of the loaf should sound hollow when thumped. 

 

6.  Cooling and Slicing the Loaf

Place the loaf on a wire cooling rack and let it cool in the pan for a few minutes before removing it from the pan.  Let it cool completely on the wire rack before slicing and eating.  Enjoy!

 

Happy Baking!

Cathy

Easy Whole Wheat Banana Bread

Today, you’ll find me on the Grain Mill Wagon talking about Whole Wheat Banana Bread.  I love making Banana Bread because it’s quick and easy to prepare and it’s a great way to use up overripe bananas.  Quick breads make a great snack and this loaf is no exception.

I’ve always enjoyed the banana bread I grew up eating, white flour and all, and I still enjoy that version from time-to-time.  However, these days, I look for ways to make a healthier loaf.

This quick bread incorporates freshly-milled whole wheat flour, olive oil and less sugar.  I sifted out some of the bran and germ to lighten the texture of the loaf, but still keep most of the nutrients from the grains. The result is a delicious and moist whole wheat banana bread with lot’s of flavor.

Please join me on the Grain Mill Wagon to learn how to make Easy Whole Wheat Banana Bread.

 

Happy Baking!

Cathy

Honey Graham Oatmeal Spelt Bread

The Twelve Loaves’ Baking Group has been celebrating its one year anniversary this month. I’m still playing catch up from being out of the country so I’m getting this post in just under the wire.

The group decided to celebrate the event by allowing us to make our favorite bread. That’s an easy one!  My family’s favorite bread by far is Oatmeal Bread. There’s just something so comforting about it.

Making this bread brought back fond memories. Oatmeal bread was one of the first breads I learned to make in my bread machine oh so many years ago. My sons still request it.

 

This time, instead of making the bread in the bread machine, I made it completely by hand; no mixer, or bread machine, just a Danish dough whisk.

I took the characteristics of the oatmeal bread we know and love, and enhanced it by using spelt and graham flours. This updated version is nutty and chewy and full of whole grain flavor. 

 

Honey Graham Oatmeal Spelt Bread

Makes: 1 Loaf

Adapted from Honey Graham Oatmeal Bread

Ingredients:

• 2 1/4 cups all-purpose Spelt flour
• 3/4 cup Graham flour
• 1 cup old-fashioned oats
• 2 teaspoons instant dry yeast
• 1 1/2 teaspoons kosher salt
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 1/3 cups warm milk (I used almond milk)
• Extra oats for sprinkling on top of loaf, if desired

 

Directions:

1) Mix the dry ingredients (flours, oats, yeast and salt) together in a large mixing bowl.

 

2) Incorporate the wet ingredients and mix thoroughly but gently using a large wooden spoon or a Danish dough whisk.

 

3) Transfer the dough to a lightly floured surface and knead it gently for a few minutes until you have a workable dough.

 

4) Place the dough in a clean, greased bowl and cover it with plastic wrap.

 

5) Let the dough bulk ferment for about an hour, or until doubled in size.

 

6) Remove the dough to a lightly floured surface and gently pat it into a rectangle shape to fit the size of your bread pan.  I used a 9” x 5” nonstick bread pan.

 

7) Starting from the short end, roll the dough up jelly roll style.

 

8) Place the dough seam side down in a bread pan sprayed with olive oil or other baking spray.

 

9) Spray the top of the loaf lightly with water and sprinkle additional oats, if desired. Cover the loaf with plastic wrap and let it proof for 30 –45 minutes or until it crests about 1” to 2” over the rim of the pan.

 

10) Preheat the oven to 350 degrees F.

If desired, score the loaf with 3 diagonal slashes using a lame or serrated knife.

 

11) Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 200°F or the dough sounds “hollow” when you thump the top of it. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

 

12) Remove the bread from the pan to a cooling rack and let it cool before slicing and serving.

This bread has been Yeastspotted.

My oldest son is staying with me right now so the timing was just right to make this homey bread. This is a healthier version of the oatmeal bread he grew up eating.  It’s a little bit denser and chewier, but delicious nonetheless.

 

Happy Baking!

Cathy