I used the King Arthur Flour classic pumpernickel bread recipe but omitted the caraway seeds.
|Ingredients at the ready|
Spectacularly thick. I couldn’t get my 6-qt 575 watt mixer to knead the dough properly. It just wouldn’t grab on the dough hook. The recipe said to knead it for 10 minutes and I kept having to stop, pull the dough from the bowl’s sides, and start again.
Eventually I was able to dump it in my dough bucket to rise. Good thing they recommended I dust the top with flour as that was the only real proof I had that the dough had risen. It was just as craggy after an hour as when it went in...but the flour had cracked which was one of the hints they gave for success.
Here it is after shaping. Still looks like cookie dough.
|So heavy and dense|
|Yes, it’s done|
Is it my favorite bread? No. Too distinctly flavored for everyday. But as a special occasion bread? Definitely worth the effort.