Tips for Reinhart's Bavarian Pumpernickel?
While I said I was tired of rye, I still haven't done a true pumpernickel. My husband loves dark, bitter breads. It doesn't seem to get much darker or more bitter than this. I think I'm going to bake a light rye on the side so -I- have something to eat this week, too!
Has anyone used the recipe for this from Reinhart's "Whole Grain Breads" pg 224-227 (Hey, nothing intimidating about 3 pages of instructions, right!?).
I've converted a bit of my spelt starter over to a mostly-rye starter, and I've got a bit of my wholegrain sourdough that I made last week (The 'Dr. Evil Bread' as I called it) cubed up and soaking to make the altus for it. Heck, I even went out and bought a candy/deep fryer thermometer just for this after having my yogurt not quite cooperate last week for the sourdough English muffins (FWIW, you -can- do a second innoculation of yogurt that's in a yogurt maker if it isn't curdling properly!).
Reading the instructions 2-3 times is one thing. Having any commentary from someone who's actually made this would be invaluable. I still can't find truly coarse-grind (pumpernickel grind) flour anywhere, and I'm just not willing to buy it, so I've got some of Bob's Red Mill Dark Rye for this project. I'll be omitting the optional diastatic malt powder. I do have the rye berries - should I throw some into the food processor use that in the mash where it asks for "whole rye meal or rye flour" rather than sticking with just the dark rye?