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3 cups King Arthur First Clear Flour
3 cups Pumpernickel Flour
2 Tbsps Vital Wheat Gluten
1 Tbsps Diastatic Malt Powder
2 tsps salt
2 Tsps quick yeast
2 Tbsps molasses
2 Tbsps oil
2 1/4 cups water
Mix all the ingredients together in a large bowl until well mixed and moist. Cover and let mixture stand for 1 hour in a warm place to rise.
Kneed bread mixture for 10-15 minutes on a floured surface. Divide mixture into two equal parts and shape into a round loaf. Cover and let mixture stand for approximately 1 hour in a warm place to rise.
Bake in an oven set at 375 degrees (on a baking stone) for 45-55 minutes until crust is dark brown and feels hard to the touch. Remove from the oven immediately and place on a rack to cool. Bread can be sliced when it feels cool to the touch.
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