Are you ready? Part 2 of the pumpernickel....
This is the BEST bit...
We are now on the home stretch with this bread:)
I can almost taste it!!
How are you going to eat yours??
With Salted Butter? Cheese ? Warm but plain?
Salami & Avocado?
Lets finish it!
Get your lovely soupy mix from the fridge.
Leave to rest a bit at room temperature while we make the caramel coloring.
3/4 cup of sugar
1/4 cup of water
1/4 tsp cream of Tartar.
1 cup of Boiling water.
Place sugar and water in a saucepan and bring to a boil over a medium heat.
Boil for 2 minutes.
Add cream of Tartar, stirring well to blend, and boil until almost black.
Usually about 8-10 minutes.
BE CAREFUL WITH THIS NEXT STEP.
Remove from heat and add the boiling water slowly.
This will spit etc initially so be careful.
Stir all the time with a long spoon or a whisk.
Cool and then store in a glass container.
It will keep indefinitely.
Add 1/2 cup of the cooled caramel color to the soupy mix.
In another bowl add 3 & 1/2 cups of bread flour.
1 Tbsp Salt.
2 tsp of yeast.
Mix well and combine into soupy caramel mix until a dough is formed.
Knead for about 6 minutes .
Remember you will not see the gluten development in Rye breads like with wheat breads.
Place dough in an oiled bowl and cover, leaving to rest and prove for about 90 minutes.
Place rested dough on a lightly dusted board/ area.
Knock back slightly and form your loaf/loaves.
I did 2 round ones but you can do ovals & I would say you can even put it in a loaf tin if you have a good one.
Line your baking tray with paper and then dust with cornmeal or coarse rye.
Place loaf/loaves on the baking paper and cover with a damp tea towel.
Allow to rest for 60 minutes.
After 30 minutes, preheat the oven to 175 Celsius.
Place a tray at the bottom of the oven, if your oven does not have a steam function or you don't have a spray bottle.
Slash the loaves, slide them in the oven and chuck ice in the pan at the bottom to create steam.
Shut the oven door asap!
Bake for 20 minutes & then turn the oven round and bake for a further 15-20 minutes until dark brown and hollow sounding when tapped.
Place on a rack as soon as you remove the bread from the oven.
Leave for at least an hour before slicing.
You know what to do!!