The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about Laurel's Kitchen Petaluma Rye

Bhamster's picture

Question about Laurel's Kitchen Petaluma Rye

I'm brand new to this site and a relatively new bread baker. Started with Artisan Bread in 5 recipes but gave up after a few years because I couldn't get good sandwich bread in loaf pans. Have bought a Bosch Compact Mixer to take care of kneading (I have arthritis in wrists) and have successfully made King Arthur Flour's pain de mie recipes, but I'm trying to find a good pumpernickel and a good rye bread recipe for loaf pans.

Checked out Laurel's Kitchen Bread Book from the library and would like to try the Petaluma rye recipe but I have two questions: does anyone know if this will work in loaf pans? What size would you recommend? What temp and time for baking?

Second question is that there seems to be an error in the recipe: she says something about adding "remaining flour"--but there's no indication anywhere that the flour should be divided up. If you've made this recipe, how do you work around that?

I appreciate the help! And if you've got an easy pumpernickel recipe that would work for loaf pans, I'd appreciate it. (By "easy" I mean that I don't want to make altus or anything like that.)

Mebake's picture

Hi, Bhamster

I have not tried Laurel's Petaluma Rye, so can't help you there. However, yes, you can bake most recipes in pans, including high percentage Rye breads (in fact it is best to bake 80% and above rye breads in pans, as they tend to be very moist and cannot form proper shape).

Search around on this site, there are quite few pumpernickel recipes, especially from regular members like: dmsnyder, ananda, minioven, ehanner..etc.

All the best wishes,



Bhamster's picture

Just wanted to report that I finally tried the recipe yesterday--and produced 2 beautiful rye loaves! Probably the best looking and best texture I've ever had.

Had to ignore the error in the recipe: just mixed everything together, adding the yeast afterwards. I also added a couple Tbs of vital wheat gluten.

I'm so happy--this is going to be my go-to rye recipe!

dabrownman's picture

I think I would try baking a few more rye breads to see if you like one better than this fine one.  Try some with more rye or less rye, with or without aromatic seeds, Mixed with other grains and mufti grains, with or without scalds, soakers, other seeds, nuts  and sprouts with or without coffee, cocoa, molasses, barley malt syrup, malts, etc!  Then there are the different ways to bake - low and slow pumpernickel .....  I'm guessing the rye you baked has a chance to will be well down on your favorite go to list a year from now.

Happy baking, 

Bhamster's picture

Yes, I do want to make a pumpernickel. I used to make one in my bread machine with coffee, cocoa, etc. and I've gone and bought some caramel color. I just wish I had written down the recipe before I gave away the machine!