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YIELD 2 LOAVES
PREP + RISING TIME 2 ½ - 3 HOURS
BAKING TIME 45 MINUTES
TOTAL TIME 3 HOURS, 45 MINUTES
INGREDIENTS
Artisan Mixer 3
Copyright © 2016 Gourmia. All Rights Reserved.
To Make the Rye Dough:
In a large bowl or using your stand mixer fitted with the dough hook attachment,
combine the rye flour, bread flour, salt, instant yeast, vegetable oil and caraway
seeds. On medium speed stir the flour and start to pour in the water. The dough will
combine together into a ball, if it seems a little dry add another tablespoon of water.
Mix 1-2 minutes and then turn out onto a floured work surface to knead for another
minute or two until the dough is smooth and elastic but not sticky. Shape into a ball
and place in an oiled mixing bowl covered with plastic wrap. If not using a stand
mixer, combine all the ingredients in your large bowl and knead by hand for 4-5
minutes.
To Make the Pumpernickel Dough:
In a large bowl or using your stand mixer fitted with the dough hook attachment,
combine the pumpernickel flour, bread flour, salt, instant yeast, vegetable oil,
caramel color and caraway seeds. On medium speed stir the flour and start to pour in
the water. The dough will combine together into a ball, if it seems a little dry add
another tablespoon of water. Mix 1-2 minutes and then turn out onto a floured work
surface to knead for another minute or two until the dough is smooth and elastic but
not sticky. Shape into a ball and place in an oiled mixing bowl covered with plastic
wrap. If not using a stand mixer, combine all the ingredients in your large bowl and
knead by hand for 4-5 minutes.
Let both doughs rise in a warm, draft free area for an hour and thirty minutes. Once
the doughs have doubled in size, punch them down and divide in quarters.Take one
quarter of the rye or pumpernickel dough (whichever dough you want to show on the
outside) and pat out in a rectangle on a floured surface about 8X4 inches. The dough
is a tender dough and may tear apart, that's okay, just pinch it together. Repeat with
this process 3 more times, alternating with rye and pumpernickel dough. Roll the
dough from the long side, twist, fold in half and then twist together again to form
your swirls. Place in a greased 9X5 inch loaf pan.
Repeat with remaining dough to make a second loaf. Cover both loaf pans with
plastic wrap and let sit to rise in a warm draft free place for one hour.
The breads are ready to be baked when the dough has risen above the lip of the
pans. Brush the tops with an egg wash and heat your oven to 350 degrees. Bake for
45 minutes, rotating the pans halfway through. The breads are finished when the
internal temperature reaches 180˚. Let cool completely in the pans on a wire rack
before removing. This bread freezes well and can be defrosted on your counter. Store
in an airtight container for 4-5 days.
1½ CUPS MEDIUM RYE FLOUR
3 CUPS UNBLEACHED BREAD FLOUR
1½ TEASPOONS SALT
1¾ TEASPOONS INSTANT YEAST
2 TABLESPOONS VEGETABLE OIL
1½ TABLESPOONS CARAWAY SEEDS
1¼ CUPS PLUS 3 TBSP WATER,
ROOM TEMPERATURE
1½ CUPS PUMPERNICKEL FLOUR
3 CUPS UNBLEACHED BREAD FLOUR
1½ TEASPOONS SALT
1¾ TEASPOONS INSTANT YEAST
2 TABLESPOONS VEGETABLE OIL
1½ TABLESPOONS CARAWAY SEEDS
1 TABLESPOON POWDERED
CARAMEL COLOR
1¼ CUPS PLUS 34 TBSP WATER,
ROOM TEMPERATURE
1 LARGE EGG, PLUS 1 TBSP
WATER COMBINED FOR EGG WASH
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