Does anyone have a GOOD recipe for pumpernickel bread? I made a loaf yesterday that tasted like cardboard. It was made with cocoa, molasses, rye flour, etc...... HELP!! Even the dog wouldn't eat it!!
=== Does anyone have a GOOD recipe for pumpernickel bread? ===
The problem is that there are about 10 different types of bread sold in North America under the name "pumpernickel", and they range from the very dense and flavorful German-type breads to a very light variation on New York Jewish Rye. If you can describe the bread you are seeking one of the Fresh Loavers can probably point you in the right direction.
Just for starters, good recipes for the dense German type are found in Hamelman's _Bread_ and (a less traditional recipe) Reinhart's _Whole Grain Breads_, although both require a sourdough starter for good flavor. A recipe for the very light type is found in Rose Levy Bernbaum's _The Bread Bible_, and can be made with either yeast or sourdough.
I'm not sure you can get any more 'olde world' and authentic than Hamelman's Horst Bandel Black Pumpernickel. The bread is dark and delicious, with more flavour than than you would imagine from reading the relatively simple formula. It's all in the long low heat bake that bring the various rye components to a harmony of sweet and sour, with some hints of fruit ...somehow. The HB pumpernickel is easily the most full bodied, flavorful rye bread I've ever baked. It slices almost like a piece of firm cheese, and fills the house with a marvelous caramel like scent as it's baking. Honestly, I don't think you'll find a better recipe for Pumpernickel, but please let me know if you do.
go to Ananda blog on TFL. He is a baker teacher in North England and had posted several different recipes on this site, always with details and photos.
You can also type pumpernickel on the search box and you find a lot of recipes it's just take sometime to find the right articles amoung so many published !
Pumpernickel is a bread that can go from the kind of cake very moist and friable to a dryer result that is more like bread, all depend of the purcentage of rye you are mixing as well as the purcentage of the water. Molasses and cocoa are there only to color the bread which is already darker than a white one due to the use of rye that should be cracked grains, not flour.
Yours is beautiful!! You know, the sad part is that I really like the pumpernickel out of the grocery store because thats all that I know. Yours looks really RICH and beautiful, but what I'm looking for is I guess a recipe for probably rye and pumpernickel swirl. I KNOW, I KNOW, its not the real thing, but its what I want!!!! Thank you so much for your time, its not everyday that someone is so kind.... Susan
=== You know, the sad part is that I really like the pumpernickel out of the grocery store because thats all that I know.===
Nothing sad about it; there are many different kinds of bread and you should start out by making what you like and want.
It sounds as if you want something similar to the light American pumpernickel in Rose Levy Beranbaum's _The Bread Bible_. See if your library has a copy and check it out (both the book and the recipe). You could get a swirl by making 1/2 batch each of the pumpernickel and of Rose's Real Jewish Rye and rolling the two doughs together at shaping as with any swirl bread.
King Arthur's "pumpernickel flour" is a very coarse ground whole rye flour, at least one step coarser than Hodgson Mills' whole rye. It works well for many darker, heavier rye recipes.
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Does anyone have a GOOD
Does anyone have a GOOD recipe for pumpernickel bread? I made a loaf yesterday that tasted like cardboard. It was made with cocoa, molasses, rye flour, etc...... HELP!! Even the dog wouldn't eat it!!
What's your definition of pumpernickel?
=== Does anyone have a GOOD recipe for pumpernickel bread? ===
The problem is that there are about 10 different types of bread sold in North America under the name "pumpernickel", and they range from the very dense and flavorful German-type breads to a very light variation on New York Jewish Rye. If you can describe the bread you are seeking one of the Fresh Loavers can probably point you in the right direction.
Just for starters, good recipes for the dense German type are found in Hamelman's _Bread_ and (a less traditional recipe) Reinhart's _Whole Grain Breads_, although both require a sourdough starter for good flavor. A recipe for the very light type is found in Rose Levy Bernbaum's _The Bread Bible_, and can be made with either yeast or sourdough.
sPh
The HB is amazing!
I'm not sure you can get any more 'olde world' and authentic than Hamelman's Horst Bandel Black Pumpernickel. The bread is dark and delicious, with more flavour than than you would imagine from reading the relatively simple formula. It's all in the long low heat bake that bring the various rye components to a harmony of sweet and sour, with some hints of fruit ...somehow. The HB pumpernickel is easily the most full bodied, flavorful rye bread I've ever baked. It slices almost like a piece of firm cheese, and fills the house with a marvelous caramel like scent as it's baking. Honestly, I don't think you'll find a better recipe for Pumpernickel, but please let me know if you do.
Franko
pumpernickel
go to Ananda blog on TFL. He is a baker teacher in North England and had posted several different recipes on this site, always with details and photos.
You can also type pumpernickel on the search box and you find a lot of recipes it's just take sometime to find the right articles amoung so many published !
Pumpernickel is a bread that can go from the kind of cake very moist and friable to a dryer result that is more like bread, all depend of the purcentage of rye you are mixing as well as the purcentage of the water. Molasses and cocoa are there only to color the bread which is already darker than a white one due to the use of rye that should be cracked grains, not flour.
Good luck, Bee
Samartha
I guess the only genuine pumpernickel recipe published in web sites is Samartha's
http://www.samartha.net/SD/procedures/PPN01/index.html
Don't be fooled by the color of the picture, after at least 16 hours of baking it will look like the real one.
Mine came out like this after 18 hours. The smell of malt was intoxicating, addictive:)
http://www.thefreshloaf.com/node/19495/after-18-hours-baking
Is there's something else than rye, water and sourdough it's not pumpernickel but something else, maybe good but not the real thing.
Pumpernickel
Yours is beautiful!! You know, the sad part is that I really like the pumpernickel out of the grocery store because thats all that I know. Yours looks really RICH and beautiful, but what I'm looking for is I guess a recipe for probably rye and pumpernickel swirl. I KNOW, I KNOW, its not the real thing, but its what I want!!!! Thank you so much for your time, its not everyday that someone is so kind.... Susan
Then you need RLB's pumpernickel
=== You know, the sad part is that I really like the pumpernickel out of the grocery store because thats all that I know.===
Nothing sad about it; there are many different kinds of bread and you should start out by making what you like and want.
It sounds as if you want something similar to the light American pumpernickel in Rose Levy Beranbaum's _The Bread Bible_. See if your library has a copy and check it out (both the book and the recipe). You could get a swirl by making 1/2 batch each of the pumpernickel and of Rose's Real Jewish Rye and rolling the two doughs together at shaping as with any swirl bread.
Good luck!
sPh
KAF, www.kingarthurflour.com
KAF, www.kingarthurflour.com has several, more US grocery store style pumpernickel ryes you might also find appealing.
http://search.kingarthurflour.com/search.jsp?N=0&rt=r&Ntt=pumpernickel&x=48&y=21
Flour for pumpernickel
Here's a link to a discussion of different rye flours, which also has links to other similar discussions on TFL.
King Arthur's "pumpernickel flour" is a very coarse ground whole rye flour, at least one step coarser than Hodgson Mills' whole rye. It works well for many darker, heavier rye recipes.
sPh