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Cranberry walnut pumpernickel bread
This bread makes a great sandwich with sliced turkey and havarti, or try it toasted topped with creamy Brie.
Servings
Make 1 loaf, 2½ pounds (1.1 kg)
Ingredients
- 325 ml (1¹/³ cups) warm (105-110°F [40 - 45°C]) water
- 50 ml (¼ cup) molasses
- 15 ml (3 teaspoons) active dry yeast
- 681-738 ml (3 to 3¼ cups) bread flour, divided
- 125 ml (½ cup) yellow cornmeal
- 125 (ml ½ cup) rye flour
- 125 ml (½ cup) whole wheat flour
- 45 ml (3 tablespoons) unsweetened cocoa powder
- 45 ml (3 tablespoons) vital wheat gluten
- 10 ml (2 teaspoons) instant espresso powder
- 7 ml (1½ teaspoons) salt
- 250 ml (1 cup) dried cranberries
- 250 ml (1 cup) walnuts
- 30 ml (2 tablespoons) walnut oil or flavourless vegetable oil
- cornmeal for dusting the pan
- flour for dusting the bread
Instructions
- Place warm water, molasses and yeast in Cuisinart™ mixing bowl. Let stand for 5 minutes while preparing the remaining ingredients.
- While yeast is proofing combine 2½ cups (625 ml) of the bread flour with the whole-wheat flour, cornmeal, rye flour, coca powder, vital wheat, gluten espresso powder, and salt. Add the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Add the cranberries, walnuts and oil and mix on speed 3 for an additional 2 minutes.
- Continuing on speed 3, add the remaining flour 1 tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the side of the bowl. Set the timer for 4 minutes to allow the dough to knead. Transfer to a large bowl, cover with plastic wrap and allow to rise in a warm, draft-free place, until doubled in size, about 1 to 2 hours.
- Shape each into a loaf 13 inches (10 cm) long by 4 inches (10 cm) wide. Line a baking sheet with parchment and dust with cornmeal. Arrange the loaves equally spaced on baking sheet. Dust lightly with flour. Cover with plastic wrap and let rise until about doubled. While loaves are rising, preheat oven to 350°F (180°C). Cut 4 diagonal slashes about 1/8-inch (0.8 cm) deep in the top of in each loaf, using a serrated knife, razor blade or lame. Bake for 55 to 60 minutes, until bread sounds hollow when tapped and registers 205°F (96°C) when tested with an instant-read thermometer. Transfer to a wire rack to cool. Bread slices best when completely cooled.
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