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Traditional Pan Bread Champion
Pumpernickel Bread

Dallas Nelson, Wakefield, KS

1 cup warm water (110-115ºF)
1 tablespoon active dry yeast
2 tablespoons cornstarch
3/8 cup vegetable oil
¼ cup molasses
3 tablespoons sugar
1 cup skim milk (110-115ºF)
1 tablespoon salt
1 tablespoon Kitchen Bouquet Browning & Seasoning Sauce
1 tablespoon vital wheat gluten
3 tablespoons whole flax seeds
2 tablespoons whole caraway seeds
1 cup rye flour
4 cups whole wheat flour, divided
½ - ¾ cup bread flour

In large mixing bowl, dissolve yeast and cornstarch in warm water. Add oil, molasses, sugar, milk, salt, Kitchen Bouquet, gluten, seeds, rye flour and 3 cups whole wheat flour. Mix 2 minutes on medium speed.

Add 1 cup whole wheat flour and enough bread flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook.

Place dough in lightly greased bowl, turning once to grease the top. Cover; let rise until double.

Punch dough down. Divide into three equal pieces. Cover; let rest 10 minutes. Shape each piece into a 12 inch long loaf. Place on greased baking sheets. Cover; let rise until double. (Dallas had pans custom-made to measure 2 x 2 x 11.5 inches but French Bread pans would also work.)

Bake in preheated 400ºF oven 30-35 minutes. Remove from baking sheet; cool on wire rack.

Makes three loaves.

From the contestant - "True pumpernickel is a heavy black bread from Westphalia, Germany and made from unhusked rye flour. It is known as schwartzbrot (black bread). Napoleon's favorite horse, 'Nicole,' was very found of black bread. Napoleon frequently said 'pain pour Nicole' which became 'Pumpernickel.'"