calling baker’s. How do you make Pumpernickle bread? I bought some Pumpernickle bread flour (mix of wheat, rye, caraway seeds, malt flour, kibbled rye) from Wessex Mill on my last trip to Hong Kong. It’s got a simple bread machine recepie on the cover.
I’m thinking maybe I haven’t really had pumpernickle before. Not sure how it’s supposed to come out.
I tend to either make no knead bread, or use the bread machine as a mixer/riser and then bake in the oven.
Any tried and true recipes? tips and tricks? thanks in advance
I’m not baker, but I’ve made pumpernickel from scratch before. It’s not really that much different from regular white bread, if I remember correctly. It seems to me it’s a little stickier in the kneading, but it did nicely as a round loaf on a cookie sheet covered with cornmeal. I can look up the recipe I used if you’d like.
I use a bread machine recipe for “Russian Black Bread” that tastes an awful lot like deli pumpernickel. I also use my bread machine as a mixer/riser, but the recipe is still a massive PITA.
3 packages active dry yeast
1 1/2 cups warm water (105 to 115)
1/2 cup molasses
4 teaspoons salt
2 tablespoons shortening
2 tablespoons caraway seed
2 3/4 cups rye flour
2 3/4 to 3 1/4 cups all-purpose flour
Cornmeal
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.
Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; round up, cover and let rise again until double, about 40 minutes.
Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of the baking sheet. Cover; let rise 1 hour.
Heat oven to 375 degrees. Bake 30 to 35 minutes.
2 loaves
I read somewhere that you can save some of the crumbs of a loaf of pumpernickel to add to the next one, to make each succesive loaf darker. Never tried it, but my dad and my brother seemed to like this just fine.
Okay, this is my scaled to small recipe:
Russian Black Bread
2/3 C water
1 1/3 Tbs vegetable oil
2 Tbs Dark Molasses or Barley malt syrup
2 tsp vinegar
1/3 tsp sugar
1/2 tsp salt
1 Tbs unsweetened cocoa powder
1/4 tsp onion powder
1/2 tsp instant coffee powder
1 1/3 tsp caraway seed
1/3 C oat bran
1 C bread flour
2/3 C rye flour
1 tsp yeast.
Add ingredients to machine pan in order listed. If yours has a “french bread” kneading/proofing option, use that. Bake in a 400 degree oven for about 40 minutes or so – until it sounds hollow when you tap the crust.