Pumpernickel bread (prodigy)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | ounce | Compressed yeast; -=OR=- Envelope Dry Yeast |
| 1 | pint | Water |
| 1 | ounce | Bread crumbs |
| 2 | ounces | Wheat germ |
| 10 | ounces | Whole wheat flour |
| 1 | pounds | Bread flour |
| ½ | ounce | Salt |
| 1 | ounce | Caramel =OR=- Bitter chocolate =OR=- cocoa mixed w/ water |
| ½ | pint | Rye starter |
| 1 | pint | Water |
| 1 | pounds | Rye flour |
| 3 | ounces | All-purpose flour |
Directions
RYE STARTER
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK