Ingredients
- * 24 ounces lukewarm water
- * 20 ounces King Arthur Unbleached All-Purpose Flour
- * 11 1/2 ounces pumpernickel, medium rye flour, or light rye flour
- * 2 ounces Baker's Special Dry Milk or nonfat dry milk
- * 3/4 ounce salt (table salt, not kosher)
- * 1 tablespoon instant yeast
- * 1 tablespoon Deli Rye Flavor
- * 1 3/4 ounces vegetable oil or 2 ounces soft butter
- * 1 tablespoon minced dried onions, optional
Preparation
Step 1
1) Place the water in a 6-quart dough-rising bucket or other large container.
2) Weigh or measure the remaining ingredients, and mix together.
3) Add about half the dry ingredients to the water and stir to combine.
4) Add the remaining dry ingredients and mix until there are no dry spots; your hands are the best tool here. The texture of the dough should be fairly soft and sticky due to the pumpernickel flour.
5) Cover the container and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 4 days.
6) To bake bread: Grease your hands, and scoop out a scant 2 pounds of dough (about half the batch).
7) Shape the dough into a ball, and place it in a greased, lidded baking pot or casserole.
8) Let rise, covered, for 2 to 3 hours.
9) Just before placing the crock into the oven, make several slashes in the dough. Place on a middle rack in the oven. Set the temperature for 450F, and turn the oven on.
10) Bake the bread for 40 minutes. Remove the lid and check to see if it's done; it should be lightly browned, and the interior should register at least 195F on an instant-read thermometer. Bake for an additional 5 to 10 minutes, if necessary.
11) Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing.