16
This bread makes a great sandwich with sliced turkey and havarti,
or try it toasted topped with creamy Brie.
cranberry walnut
pumpernickel bread
Place warm water, molasses and yeast in the Cuisinart
™
mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly.
While yeast is proofi ng, combine 2½ cups of bread fl our
with the whole-wheat fl our, cornmeal, rye fl our, cocoa
powder, vital wheat gluten, espresso powder, and salt.
Add the fl our mixture to the yeast mixture. Insert the
dough hook and mix on speed 2 for 2 mintues. Add the
cranberries, walnuts and oil and mix on speed 3 for an
additional 2 minutes.
Continuing on speed 3, add the remaining fl our 1
tablespoon at a time until a dough ball forms that clings
to the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes to allow the dough to knead.
Transfer to a large bowl, cover with plastic wrap and
allow to rise in a warm, draft-free place, until doubled in
size, about 1 to 2 hours.
Shape into a loaf 13 inches long by 4 inches wide. Line
a baking sheet with parchment and dust with cornmeal.
Place the loaf on baking sheet. Dust lightly with fl our.
Cover with plastic wrap and let rise until about doubled.
While loaf is rising, preheat oven to 350°F. Cut 5
diagonal slashes in the top about
1
⁄
8
-inch deep using a
serrated knife, razor blade or lame. Bake for 55 to 60
minutes, until bread sounds hollow when tapped and
registers 205°F when tested with an instant-read
thermometer. Transfer to a wire rack to cool. Bread
slices best when completely cooled.
1
1
⁄
3
cups warm (105-110°F) water
¼ cup
molasses
3
teaspoons active dry yeast
3
to 3¼ cups bread fl our, divided
½
cup yellow cornmeal
½
cup rye fl our
½
cup whole wheat fl our
3 tablespoons
unsweetened
cocoa
powder
3
tablespoons vital wheat gluten
2
teaspoons instant espresso powder
1½ teaspoons
salt
1
cup dried cranberries
1 cup
walnuts
2
tablespoons walnut oil or fl avorless
vegetable
oil
cornmeal for dusting the pan
fl our for dusting the bread
Make 1 loaf, about 2½ pounds
