The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

pumpernickel artisan bread flavor

Ricko's picture
Ricko

pumpernickel artisan bread flavor

KA at one time sold a 10 oz. bag of pumpernickel artisan bread flavor. I'm afraid they no longer carry this product and was wondering if anyone might know of a substitute source for this product? 

Mini Oven's picture
Mini Oven

:)

Yippee's picture
Yippee

whenever you need it.

wlaut's picture
wlaut

The GrainMaker model 99.  A relentless, unstoppable beast of a mill that will grind anything.  Well worth the three month backlog to receive.

Mini Oven's picture
Mini Oven

will give a nice caramel color too and lots of flavour.  

I use a rice cooker to cook and carmelize whole or cracked grain. After soaking (overnight?) drain and add just enough water to steam the grain. Leave on the warm setting to evaporate any excess water to carmelize the rye.  So good you will want to eat it before making a loaf with the carmelized sweet grain.  Long soak brings out the sugars needed to carmelize.

Mini Oven's picture
Mini Oven

:)

RebeccaL's picture
RebeccaL

I was crushed when they stopped carrying this. It was my cheater way to make satisfyingly dark pumpernickel everything bagels. Thankfully, I found a mostly empty bag languishing in the back of my baking cabinet and kind of reverse engineered it. If anyone is interested, I'm happy to share the recipe for it. :)

Yippee's picture
Yippee

Thx!

Yippee

RebeccaL's picture
RebeccaL

Okay! Here it is. It's transcribed from page 172 of my book:

 

Yield: About 3 cups

2 1/2 cups (9.375 oz by weight) pumpernickel flour

1/3 cup (1.5 ounces by weight) caramel colour powder

4 heaping tablespoons (1.5 ounces by weight)

2 tablespoons (0.5 ounces by weight) powdered deli rye flavour

 

Whisk together until even in colour. Store in an airtight container in a cool, dry place for up to a year.

 

Since writing the book, I've taken to adding a teaspoon of granulated onion to the mixture, which I really enjoy. It's subtle in that amount, but adds a little character to your "cheater" pumpernickel breads. :)

RebeccaL's picture
RebeccaL

Whoops- that 4 heaping tablespoons should be "sourdough flavour". The sourdough flavour and rye flavour are both KAF purchases. :)

Yippee's picture
Yippee

What's the name of your book?

Yippee

RebeccaL's picture
RebeccaL

It's my pleasure! My book is "Ready, Set, Dough: Beginner Breads for All Occasions". :)