Pumpernickel From Fresh Milled Rye Flour
What To Do With Fresh Milled Rye - Make Pumpernickel Bread of course! Even if you don't like the taste of a strong hearty Rye bread, you will still LOVE this Pumpernickel Bread Recipe! However, don't fret, because if you do in fact love the taste of a strong Rye bread, this recipe can be altered for that as well. If you like a strong Rye flavor add Caraway seeds
Equipment
- 2 4x8 bread tins
Ingredients
- 1 cup Brewed Warm Black Tea 235g
- 3/4 cup water 175g
- 4 TBSP melted butter
- 1/8 cup Molasses
- 2 TBSP sugar
- 1 TBSP heated milk
- 1 tsp salt
- 1 egg (2 eggs if you want to egg wash)
- 2 TBSP cocoa powder
- 2 cups Fresh milled Rye flour 210g
- 2& 3/4 cup Fresh milled Hard white flour 325g
- 2&1/4 tsp Instant yeast
*optional if you like a strong Rye flavor - 1 TBSP Caraway Seeds
Instructions
- Brew 1 cup of Black tea. Combine water to make a total of 1&3/4 cup liquid.
- Mill Your Wheat Berries to get flour
- Combine Fresh milled flour, tea, and water until no dry flour is left. Let sit for 1-2 hours for the gluten to start to develop and let fresh milled flour absorb all the liquid. (You can skip this step, you may just need to knead longer)
- While that mixture is sitting, heat up molasses, milk, sugar, salt, and butter in a heat safe dish. Pour this mixture into the flour/tea mixture.
- Next add cocoa powder and mix, it will look separated, just keep slowly mixing, it will come together.
- Scrape down the sides as needed.
- Add egg and mix to combine.
- *optional if you like a strong Rye flavor - add Caraway Seeds
- Lastly, add the yeast and combine.
- Knead dough until it passes the window pane test. HERE is an example of the window pane test
- Let dough rise, covered for 1-2 hours or until doubled in size.
- After dough has doubled, divide the dough in half if you are making 2 one pound loaves.
- Press each piece flat, then roll up to shape. Make sure there is some surface tension.
- Cover, and allow to rise about 40 minutes. (Until the dough has doubled, and looks puffy.
- *optional for shine & topping - Brush loaf or rolls with an egg wash, then sprinkle with rolled oats.
- During the second rise, preheat oven to 400*F
- Once doubled after the second rise, bake for 25-30 mins.
- Remove from pan and let cool before slicing.
Notes
*Bread Pan Size Tips: My recipes call for the smaller 4×8 bread loaf pans, because I have a tiny oven! lol. Even the 4.5×8.5 pans are a bit larger, crazy how just that half inch each way can make such a difference! So, if you only have the larger pans, I recommend to x1.5 my recipes if you are looking for a large high rise loaf of bread. The large pans will definitely still work, the loafs will just be a bit smaller.
*How To Store The Bread: To store these fresh milled flour Pumpernickel bread loafs, keep in an airtight container, or bag. Then, keep on the counter for 2-3 days. For longer storage, place in a freezer safe bag and freeze for up to 4 months. (Make sure the loaf has cooled completely before freezing, best results to freeze the same day as it is baked.) To thaw, sit on the counter, and let come to room temperature.