Pumpernickel Bread

Recipe Ingredients

2 cups	125g / 4.4oz	Flour - to 2 1/2 cups
1/4 oz	7.1g	Dry yeast
1 tablespoon	15ml	Instant coffee
1 tablespoon	15ml	Caraway seeds
1/2 teaspoon	2.5ml	Fennel seeds - crushed
3 tablespoons	45ml	Molasses
2 tablespoons	30ml	Butter
1/2 oz	14g	Unsweetened chocolate - chopped
1 tablespoon	15ml	White vinegar
1 1/2 teaspoons	7.5ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
2 cups	125g / 4.4oz	Rye flour
1		Egg white - lightly beaten

Recipe Instructions

In bowl of an electric mixer combine 1 1/2 cups of flour, yeast, coffee, and caraway and fennel seeds. In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1 1/4 cups of water and heat, stirring, until warm but not boiling. With motor on low, pour it into flour mixture, and mix for 30 seconds. Increase speed to high and mix 3 minutes more. Using a spoon add rye flour and as much of remaining flour as possible. Dough will be slightly sticky.

Turn dough out onto a floured surface and knead until smooth and elastic. Shape into a ball, place in a greased bowl, cover and let double in size. Punch dough down, turn it out onto a floured surface and divide it into two pieces. Shape into rounds, place them on a baking sheet (leaving them enough room to double). Cover and let rise.

Preheat oven to 375 degrees.

Whisk egg white and 1 tablespoon water. Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped.

This recipe yields 2 rounds.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2150 broadcast 05-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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