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This is a modified version of the Pumpernickel loaf in Andris Lagsdin's "Baking with Steel" book... 365g bread flour 185g rye flour 22g unsweetened cocoa powder 9.5g sugar 12g sea salt 330g brewed coffee (I used 250g coffee and 80g water for a slightly less bold flavor) 45g molasses 45g olive oil 3g active dry yeast Wisk together dry ingredients and add to the bowl of a stand mixer with a dough hook attached. Combine the wet ingredients in a separate bowl and mix to get the molasses dissolved completely. Add the wet ingredients to the bowl of the stand