Dark pumpernickel rye…..

1 1/2 cups bread flour
1 1/2 tsp diastatic malt
1 1/2 tsp active dry yeast
1 1/2 cups water at 115F
3 tbsp milk


Combine the dry ingredients in the mixer bowl and then add the water and milk and whisk together. Cover with plastic or a large round plate and let stand for 2 hours. I normally do this in a room temperature oven with the light on. This can be used as is or for further flavor development, refrigerate overnight and let stand at room temperature for 3 hours before use.

3 cups
3 tsp active dry yeast
3 tbsp wheat gluten
1 tbsp brown sugar
2 tsp salt
2 tsp diastatic malt
2 cups whole wheat flour
1 cup bread flour
1 cup + 3 tbsp water at 110F

Combine all dry ingredients in stand mixer bowl and whisk for a few seconds until the mixture is uniform. Add the water and start the mixing with a bread hook a moderate speed. It might be necessary to knock down the wall of dry mixture that builds up along the side. Once the dough starts to come together, lower the speed. The dough should begin to form a ball and come away from the sides of the bowl. Continue with the dough hook for another 5-6 minutes at low speed (total time about 15 minutes).

Allow to rise

Preheat, bake and cool.


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