12852 German Bacon Pumpernickel Bread Makes 1 large loaf Wed Aug 06 07:59:08 -0700 2008 Tue Feb 03 09:27:04 -0800 2009 Licensed http://www.chow.com/recipes/12852 Tue, 03 Feb 2009 17:27:04 GMT Germany's Baden region is renowned for the succulent hams and bacon produced on small mountain farms in the Black Forest, and while I must have eaten the local Speck in at least a dozen dishes during my many visits to Baden-Baden, the bacon pumpernickel bread served at a homey, dark-paneled inn about five miles above the city made a particularly indelible impression. Unlike most pumpernickels, this one was almost light in texture, no doubt the result of both plenty of yeast and white flour plus shortening. (Normally, a little baking soda should be added to a bread such as this to neutralize the acid in the molasses; here it's not needed.) Genuine Black Forest Speck is usually available in our German markets or online, but if you can't find it, be sure to substitute a double-smoked bacon.

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  • In a small bowl, sprinkle the yeast over ½ cup of the water and let proof till bubbly, 5 to 10 minutes.
  • In a large mixing bowl, combine the remaining ½ cup of water, molasses, shortening, salt, caraway seeds, and yeast mixture and beat with a wooden spoon till smooth. Gradually beat in the rye flour, then the all-purpose flour, and stir to make a soft dough. Transfer to a floured surface, knead about 5 minutes, and grease the mixing bowl. Form the dough into a ball, return it to the bowl, cover with plastic wrap, and let rise in a warm area till doubled in bulk, about 2 hours.
  • In a skillet, fry the Speck over moderate heat till crisp and drain on paper towels. Grease a large baking sheet and sprinkle with cornmeal.
  • Punch down the dough, transfer to a floured surface, add the Speck, and knead just till the bacon is well distributed. Form the dough into a slightly flattened oval, place on the prepared baking sheet, and, with a sharp knife, cut two 1-inch-deep slits in the top. Cover with plastic wrap and let rise again till doubled in bulk, about 1 hour.
  • Preheat the oven to 350°F.
  • Bake the loaf till browned and crusty, about 45 minutes, and transfer to a rack to cool.
    • ]]>     http://www.chow.com James Villas 50 Main 2 envelopes active dry yeast

    ]]>     1 cup lukewarm water

    ]]>     ¼ cup dark molasses

    ]]>     1 tablespoon vegetable shortening, softened

    ]]>     1 tablespoon salt

    ]]>     1 tablespoon caraway seeds

    ]]>     2 cups rye flour

    ]]>     1½ cups all-purpose flour

    ]]>     ¼ pound Black Forest Speck or double-smoked bacon (rind removed), diced

    ]]>     Cornmeal

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