BEST EVER PREFERMENTED PUMPERNICKLE-RYE BREAD

INGREDIENTS

Organic Rye Flour

Organic Spelt Flour

Organic Whole Wheat Flour [I use Einkorn Organic Whole Wheat Flour when on sale.]

Organic Bread Flour [I use Einkorn A.P. flour when on sale.]

Spring Water

Dry Yeast

Pink Himalayan salt

Molasses

Caraway seeds

 

DIRECTIONS

Day 1--Preferment

COMBINE:

1 and 2/3 cups Spring Water

1/4 teaspoon Dry Yeast

2 cups Rye Flour

1 cups Spelt Flour

STIR for 100 strokes until the consistency of thick batter.

FERMENT for 24 hours in a non-reactive bowl, tightly sealed with cling film.

 

Day 2 – Bread Dough

STIR 1 Cup Spring Water and 1/4 teaspoon Dry Yeast into the Preferment

ADD:

2-3 Tablespoons Caraway seeds (optional)

2-4 Tablespoons Molasses (optional)

1 Cup Rye Flour

1 Cup Spelt flour

1 Tablespoon plus 1/4 teaspoon Salt

1 Cup Whole Wheat Flour

Begin adding the white bread flour a little at a time.

When batter becomes too difficult to stir, TRANSFER the shaggy mass of dough to a smooth clean surface.

ADD White bread flour 1 cup at a time.

KNEAD dough until smooth and elastic (about 8 minutes.) Form into a tight ball. 

PLACE dough in a large oiled Glass Bowl, and turn to coat the entire ball of dough with oil. Cover the bowl tightly with plastic wrap.

REFRIGERATE overnight or up to two nights.

 

Day 3 or Day 4 – Bake Day!

PREHEAT OVEN to 450 degrees Fahrenheit.

REMOVE the risen dough from the refrigerator. Allow to come to room temperature (about 2 to 4 hours.) 

PUNCH the dough down and knead briefly.

SHAPE into loaves. Cut the dough in half and shape into balls. Form balls into the shape you desire (round, oblong.)

PLACE the loaves onto a baking sheet, oiled and dusted with flour.

DUST loaves with flour and cover with parchment paper and then a clean kitchen towel.

PROOF the loaves for about 20 to 40 minutes. (To test whether the dough is properly proofed, gently press a finger into the surface of the dough for two seconds. If the indentation rises only slightly and slowly, the bread is proofed. An indentation that springs back immediately means your bread needs extra proof time. An indentation that doesn’t spring back at all may mean the dough is over-proofed.)

One minute before baking, steam the oven by pouring 1/2 Cup of water in the bottom of the oven, or in a pan in the bottom of the oven.

SLICE about 1/8-inch cuts into the top of the loaves just before placing them in the oven.

Carefully place the pan in the oven on the center rack. (Use gloves)

BAKE for 20-30 minutes. Baking time depends upon your oven. The convection oven will cook faster.

REMOVE bread from the oven and thump the bottom of a loaf to test for doneness. The loaf sounds hollow when done.

COOL on Wire Racks.

When completely cooled, store in Ziploc bags on the countertop.

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I rarely follow recipes to the letter, which is bad news for bakers. I mix and match this recipe according to what flours I have and the time of year. Notice that one loaf is herniated? It has been happening occasionally. I think I don't let it rise enough just before going in the oven. It still tastes awesomely bittersweet, like life and me, only better.