Pumpernickel Sourdough Bread

Since Ben and Brandi are visiting, and I still have pastrami left, I decided to make a pumpernickel bread.

  

Ingredients:

• 10  ounces warm water
• 2    teaspoons instant yeast
• 2    tablespoons brown sugar
• 8    ounces sourdough starter
• 18.5    ounces all purpose flour
• 2    teaspoons salt    
• 1    tablespoons oil
• 0.25    cup pumpernickel flavoring
• 2    teaspoons caraway seeds
     
• 3 to 4    tablespoons rye flour (add a bit more if dough seems too sticky)

Instructions:

1. Combine water, yeast, sugar at let proof in stand mixer bowl while measuring flour.
2. Add in sourdough starter and 1 cup of flour.
3. Measure out rest of ingredients.
4. Add rest of ingredients except for rye flour to mixing bowl.
5. Knead on medium-low (3 to 4) for 6 minutes, forming a smooth and a bit tacky dough.
6. Add in rye flour at end, adding an extra tablespoon if needed to keep the dough from being too sticky.
7. Scoop out dough, use cooking spray to lightly spray bottom and sides of bowl.
8. Return dough to  bowl, mark height on bowl.
9. Cover bowl, let dough rise until doubled (60 to 90 minutes) 
10. Lightly grease a 12" x 4.5" loaf pan with cooking spray.
11. Gently shape dough into one log or two short logs and place in loaf pan.
    (I made two small logs)
12. If desired, brush on an egg wash, and sprinkle with some seeds.
    (I used black sesame seeds and caraway.)
13. Cover with lightly greased plastic wrap, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan.
    (I let mine rise about an hour.)
14. Preheat the oven to 350°F about 30 minutes into rising time.
    (30 minutes into rising time)
       



15. Bake the bread for 25 to 40 minutes, until it's light gold.
    (A digital thermometer in the center read at least 190°F.)
16. Remove the bread from the oven, and cool bread in pan on a wire rack for a few minutes.Mix

Carole's Notes:

We liked this! It makes two small breads, which can be shared.

The recipe is a slight adaptation of my Basic Sourdough Bread - this version of the recipe fills my 12 x 4.5 inch loaf pan, and easily rises about the rim!