24
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 Cuisinart
®
mixing bowl. Let stand for 5 minutes until mixture is
foamy and bubbly.
While yeast is proofing, combine 3½ cups (875 ml) of
bread flour with the whole-wheat flour, cornmeal, rye
flour, coca powder, vital wheat gheten, espresso
powder, and salt. Add the flour mixture to the yeast
mixture. Insert the dough hook and mix on speed 2 for
2 minutes. Add the cranberries, walnuts and oil and mix
on speed 3 for an additional 2 minutes.
Continuing on speed 3, add the remaining flour one
tablespoon (15 ml) 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.
Divide dough into 2 equal pieces (about 1 pound 15
ounces [925 g] each). Shape each into a loaf 10 inches
(25 cm) long by 3 inches (7.5 cm) wide. Line a baking
sheet with parchment and dust with cornmeal. Arrange
the loaves equally spaced on baking sheet. Dust lightly
with flour. Cover with plastic wrap and let rise until about
doubled. While loaves are rising, preheat oven to 350°F
(180°C). Cut 4 diagonal slashes about
1
⁄
8
-inch (0.8 cm)
deep in the top of in each loaf, using a serrated knife,
razor blade or lame. Bake for 55 to 60 minutes, until
bread sounds hollow when tapped and registers 205°F
(96°C) when tested with an instant-read thermometer.
Transfer to a wire rack to cool. Bread slices best when
completely cooled.
425 ml
1¾ cups warm
(105-110°F [40 - 45°C])
water
75 ml
1
⁄
3
cup molasses
20 ml
4 teaspoons active dry
yeast
1 - 1.13 L 4 to 4
1
⁄
3
cups bread
flour,
divided
150 ml
2
⁄
3
cup yellow cornmeal
150 ml
2
⁄
3
cup rye flour
150 ml
2
⁄
3
cup whole wheat
flour
50 ml
¼ cup unsweetened
cocoa
powder
45 ml
3 tablespoons vital
wheat
gluten
15 ml
1 tablespoon instant
espresso
powder
10 ml
2 teaspoons salt
325 ml
1
1
⁄
3
cups dried
cranberries
325 ml
1
1
⁄
3
cups walnuts
40 ml
2 table
2 teaspoons walnut
oil
or
flavourless
vegetable
oil
cornmeal for dusting
the
pan
flour for dusting the
bread
Make two loaves, 1¾ pounds (795 ml) each
