The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pumpernickel-Yeasted Version

Isand66's picture
Isand66

Pumpernickel-Yeasted Version

     My wife asked me to make a simple Pumpernickel bread to bring to my Nieces birthday party this past Saturday.  She wanted to stuff it with her Sour Cream Spinach Dip and I didn't have a lot of time since she asked me Friday afternoon.

Stuffed

I decided to adapt a few recipes I found in some of my baking books and came up with a bread similar to what you would find in a bakery but without the rye starter typically used.  The final bread came out perfect for the dip and I made a second one for sandwiches.

The crumb was tight which is ideal for this type of bread.  You can taste the crushed caraway seeds and molasses in this one.

It worked real well for my dinner last night of pastrami with melted Munster cheese.

It was a busy weekend and I made some smoked wings with a spiced paste marinade and citrus balsamic glaze and caramelized smoked onions for a Labor Day party at our friends house.  Everyone seemed to enjoy them since there were none left at the end of the day.

Wings

WingsCloseup

Closeup2

Formula

Pumpernickel Yeast Version (%)

Pumpernickel Yeast Version (weights)

Link to BreadStorm files.

Dahila

Closeup1

Directions

Add dehydrated onions to water first.  Next mix all of the flours together in your mixing bowl along with the instant yeast and cocoa powder.  (Note: I used a double dark cocoa powder).

Next add in the water and mix for one minute until the ingredients come together.  Let the dough rest for 20 minutes and then add in the remainder of the ingredients.   (Note: I used my coffee grinder to crush the caraway seeds or you can use a mortar and pestle).  Mix on low for 5 minutes and speed number 2 for 1 minute.  Take the dough out of your mixing bowl and place in a slightly oiled container/rising bucket.  Do a few stretch and folds and place the dough in your refrigerator overnight.

The next day take the dough out of the refrigerator and let it come to room temperature for around 1 hour.  Shape it as desired and place in a basket or shape batards.  In the meantime warm your oven to the highest setting and prepare it for steam.  My oven goes up to 550 degrees F.

After approximately 1 hour the dough should have increased in size around 1/3 or so and pass the poke test.  Score as desired and place in your oven with steam.  Lower the oven after 1 minute to 450 degrees and bake until the internal temperature is 210 degrees which should take around 20-25 minutes.

Let the bread rest for at least 1.5 hours before diving in.

Comments

golgi70's picture
golgi70

I'll say it again.  Yum

Nice Baking/Cooking

Josh

Isand66's picture
Isand66

Thanks Josh.  The bread came out tastier than I expected for not using a Levain and the wings were really tasty.  The combination of spices, smoke and balsamic works well.

Regards,
Ian

dabrownman's picture
dabrownman

Now I'm really hungry for some dip and wings for some reason.  Your wings look exceptional to Lucy who is licking the floor right now for some reason.   This bread is rich and dark just like we like it and the pastrami probably wasn't good enough for it - unless you made that too :-)  The cocoa and molasses really made it dark just like a long slow bake would.  Well done all the way around.  Hope all is going well for you and yours.  Lucy and I are taking a couple of weeks off from bread baking to do some painting instead.  I think we have enough bread to choke a German Baking Apprentice 2nd class :-) 

Lucy says Hi to her fellow apprentices on the East Coast and

Happy Baking Ian  

Isand66's picture
Isand66

Thanks DA.  I hope you enjoy your painting...is it house painting or artistic painting?

I am glad you liked this one and I know you would love the wings.  Still have not made a pastrami yet....have to do it soon and need to smoke some brisket already.

Hi from Max, Lexie and the gang to you and Lucy.

I just took another loaf out today which I will post probably tomorrow or tonight.

Regards,
Ian

dabrownman's picture
dabrownman

I'll never forget the first painting I did.  It was in  Watercolors 1 the first week of Architectural School and our professor was a who's who in America for watercolors but he was from France and ancient .  We had to paint a picture of our own face from memory without looking in a mirror.  I had never painted anything except a wall or the outside of a house.  The rest of the class was the best group of watercolor painters I had ever seen and they got a lot better too. 

For his critique, we had to hang our painting on the wall after we finished in a hour or so.  When he got to my painting he took his pointer out from behind his back and slashed through my sort of painted face, if you could call it that, and turned around to the class and screaming while foaming at the mouth in his French accent  'I will not have this...this ...crap in my class and then he pointed his wooden pointer at me and said still screaming.  "Do you understand me?"  I thought for sure he was going to give me a good whacking with that pointer but, before I could answer, he just stormed out of the class without finishing the critique of the other students work.  He could really move for an old git.

One of the girls in the class, who turned out to be the best water color painter in the school, at any level, at any time, said I would be lucky to not have him force me to drop the class.  Her Dad had taken him for Watercolors 25 years before when he was in Arch School and the Professor was a younger git,  He  forced her Dad out of his class:-)  Her Dad had taught her how to paint and she was doing professional watercolor renderings for his buildings before ever going to college.  She really helped me to get the hang of it quickly enough that I didn't fail the class :-)  Now I just to abstracts in eggshell tempera.

I never figured out ceramics though and everything I made ended up being an ash tray - which was fine since everyone smoked then and the cinder receptacles were in demand and welcomed :-)

Isand66's picture
Isand66

My painting is relegated to walls and ceilings.  I wish I could paint but alas I have to use dough as my canvas.

emkay's picture
emkay

Hi Ian,

Looks like you had a lovely Labor Day weekend. :)  Is the cocoa powder just for color or can you taste it in the final loaf? I'm assuming that any taste would be subtle and just provide a nice background note to the rye, molasses and caraway. 

Mary 

Isand66's picture
Isand66

Thanks Mary.

The cocoa is more for color than flavor in this case.  It does add a subtle rich flavor bit not really chocolate.

wassisname's picture
wassisname

Wow, does that look good!  I really need to try one of these.  On to the list it goes!  Thanks for sharing this one.

Marcus

Isand66's picture
Isand66

Thanks Marcus.  I hope you like it.

Regards

Ian

Kiseger's picture
Kiseger

All of it is fab, the food, the bread and the flower too!  You need to invent an app so we can taste this please!  I love the dark crust, just beautiful, and the cocoa and caraway mix must be a great combination.   Yet another magistral bake Ian!  

Isand66's picture
Isand66

Thank you for your kind words.  Glad you like it.  Wish that APP really existed...wouldn't that be fantastic.  The wings really did taste great.

Regards

Ian

bakingbadly's picture
bakingbadly

The pumpernickel with spinach-sour cream and smoked chicken wings looks delicious!! It's always nice to see what foods people have paired with their (well crafted) breads. Because good bread deserves to be paired with good food.

Jolly bakings,

Zita

Isand66's picture
Isand66

Thank you Zita.  I'm glad you liked it.  Look forward to your continuing adventures with your business.  Hope all is well.

Regards,
Ian

Mebake's picture
Mebake

 What did you do with crumb? how was the bread enjoyed with meal?

Sour cream and spinach sounds like a great pair. You have a chef in you trying to get out.

Khalid

 

Isand66's picture
Isand66

Hi Khalid.

The crumb was pretty tight for this style of bread similar to a Deli style rye bread which was perfect for the dip and for sandwiches.

I'm pretty good with cooking but not as good as our gourmet DA :).

Thanks for the comments.

Regards,
Ian