Bread Challenge Week 33
Wow 32 weeks of baking. 32 weeks. Not such a big deal since I bake every week anyways but this challenge is well, challenging because it has forced me out of me sandwich loaf safety net.
I’ve been looking for a simple pumpernickel recipe for a while. I just wanted to make a loaf of bread with what I had in my cupboards and not having to run out and find caramel coloring or other random ingredients that a lot pumpernickel recipes require. It took me some time to find and some time to get up the motivation this week to make a loaf of bread. I’m just being honest. I finally found the recipe and motivation over at Smitten Kitchen.
This bread is a really pretty chocolaty brown color and the size is perfect for a family of three. I really enjoyed the light cocoa smell while the bread was rising and baking, but was glad that the cocoa and molasses flavors are not too strong once the bread is baked.
Start to finish this bread too about 3 hours to mix, knead, rise, shape, rise again and bake. I honestly did not do the second rising in a basket. I don’t have one and while I want to stick to recipes as much as possible, I don’t want to run out and but every little thing associated with baking unless I will truly use it often. I’m still debating the basket, but in the mean time I just did the second rising on a parchment paper lined baking sheet.
I’m enjoying some of this bread with my coffee this morning as I share my “report” on this recipe with you. I like it lightly toasted with butter and a touch of honey. I like toast. Toast makes me happy.
I made a really hearty vegetable and turkey chili last week and this pumpernickel, lightly toasted, was delicious dipped into the chili or used as a spoon. My loaf came out very dense. I am not sure if this is because of to much kneading or doing the second rising on the pan or if the recipe just makes a really dense loaf of bread. We liked the flavor but the density may be a bit much for a sandwich. I like pumpernickel and I plan to make pumpernickel again but I am not sure if I will use this particular recipe.
Hands on time: 4
Total time: 3
make it again: 2
Previous Bread Challenge reviews:
Green Onion-Sesame Flatbread – Week 32
Beer Bread – Week 31
Country Seed Bread – Week 30
Cinnamon-Raisin Bagels – Week 29
Crunchy Crackers – Week 28
Ciabatta Bread – Week 27
Cornmeal Pancake -Week 26
Lemon Poppy Seed – Week 25
Sourdough – Week 24
Tortillas – Week 23
Honey Wheat Hamburger Buns – Week 22
Garlic Studded Baguette – Week 21
Quinoa Bread – Week 20
Asiago Herb and Garlic Bread – Week 19
Cranberry Pecan Rye Bread – Week 18
Rotis – Whole Wheat Unleavened Bread- Week 17
Farmhouse White Loaf – Week 16
Honey Whole Wheat Slow Cooker Bread – Week 15
The Easiest Loaf of Bread You’ll Ever Bake – Week 14
Hot Cross Buns – Week 13
100% Whole Wheat Bread – Week 12
Thin Wheat Crackers – Week 11
Irish Soda Bread – Week 10
Double Blueberry Muffins – Week 9
Oatmeal Batter Bread – Week 8
Whole Wheat Dinner Rolls – Week 7
Cheesy Pretzels – Week 6
Light Rye Bread – Week 5
Country-Style Whole-Wheat Pita – Week 4
Carrot Raisin Quick Bread – Week 3
Potato Bread – Week 2
Focaccia – Week 1