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   MSGID: 35718.fidonet_cooking@1:105/500 2dfb9b37   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pumpernickel Bread   
    Categories: Breads   
         Yield: 1 Loaf   
       
     1 1/4 c  Water (300 ml);   
              - warm (105?F)   
         1 ts Instant dry yeast (3 g)   
         2 tb Brown sugar (25 g)   
         2 tb Vegetable oil (30 ml)   
     1 1/2 c  Rye flour (180 g)   
     1 1/2 c  Bread flour (190 g)   
       1/2 c  Whole wheat flour (60 g)   
         2 tb Unsweetened cocoa powder   
              - (12 g)   
         1 ts Salt (6 g)   
       
     Preparation time: 15 minutes   
     Cooking time: 30 minutes   
        
     This no-knead dark pumpernickel bread has rich rye flavour and cocoa   
     undertones, perfect for sandwiches and toast. It's so easy to make   
     too!   
        
     Log Shaping Method:   
        
     Generously dust a work surface with rye flour. Turn out the dough (it   
     will be very soft and sticky). Lightly dust the top and gently roll   
     into a rough log shape. Transfer to a parchment-lined baking sheet.   
        
     Easier Pan Shaping Method:   
        
     Simply scrape the dough into a lined or well-oiled loaf pan and   
     smooth the top with wet or oiled hands.   
        
     Pumpernickel Bread:   
        
     Cover loosely and let rise for 40 minutes.   
        
     Preheat the oven to 425?F (220?C). Bake for 35 to 40 minutes, until   
     the loaf is firm, deeply colored, and sounds hollow when tapped.   
     Internal temperature should be about 200?F (93?C).   
        
     Remove from the oven and cool completely on a rack before slicing.   
     This bread sets as it cools and slices best once fully cooled.   
        
     Add the warm water to the bowl of a food processor or a large mixing   
     bowl. Add the rye flour, bread flour, whole wheat flour, unsweetened   
     cocoa powder, instant dry yeast, brown sugar, salt, and vegetable oil.   
        
     Food Processor Mixing Method):   
        
     Pulse and then run the food processor just until a very soft, sticky   
     dough forms and pulls away from the sides slightly. This takes about   
     5 minutes.   
        
     Optional Hand Mixing Method:   
        
     Stir everything together with a sturdy spoon until no dry flour   
     remains. The dough will be loose, sticky, and more like a thick paste   
     than a kneadable dough.   
        
     Cover tightly and let rise at room temperature for 1 hour 30 minutes,   
     until visibly puffy and expanded. It will not double fully.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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