Pumpernickel sandwich loaf

8:00 amWeigh and add all of your ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough. 

Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow the dough to rise for 1 to 1.5 hours.

9:15 amAfter an hour or an hour and a half, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your 4x8 inch pan.

Lightly grease your pan with olive oil or non-stick cooking spray.

Roll the dough rectangle up reasonably tightly into a rough cylinder about 8 to 9 inches long. Pinch the seam tight and roll the cylinder several times to smooth it out a little. Place the cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners. 

Cover the pan/dough with a lightly greased piece of plastic wrap. 

Allow the dough to rise in a warm spot for 45 to 60 minutes or until the dough has doubled and risen close to the top of the pan. 

9:50 amNear the end of the final rise time, preheat the oven to 350 degrees F (190 C).

10:00 amBake the bread for 30 to 35 minutes and remove from pan to a cooling rack to fully cool before slicing. The bread should be at 190 degrees F internal temperature.

10:30 amDo not slice for at least an hour because the bread is technically still cooking.

11:30 amSlice and sandwich.