Finally! Dark Pumpernickel!!
This beauty has been about 5 years in the making!
Dark, moist and so flavorsome.
Delicious with cheese and strong meats.
Gorgeous with soups and even better with salted butter and Rose’s Apricot conserve.
Full of big apricot chunks!
Fabulicious with hot meat on sandwiches…Don;t even get me started…
Plus being a rye, easier on those who don’t tolerate gluten well.
Tomorrow I am having a piece with a falafel, avocado, tomato and Egmont cheese!!
How Greedy is that?
This needs about 5-7 days at least for making the sour cultures.
I have had about 5 fails with this bread BUT do not give in, persevere!!
This was due to me trialling many types of rye flours and then not getting the coloring right.
I ended up leaving the sour over a week in the fridge!!
Gorgeous and sooooooo flavorsome!!
You are going to love this!!
We start making a sour which we will refresh daily for 3 days
We will use this sour in many recipes and it will form a base for future sour doughs.
70 g of Rye Flour.
55 ml of warm water.
Combine ingredients and mix to a stiff dough.
Place in a bowl, cover with gladwrap and leave 24 hours.
Mark a time on the top!
Serious, it helps…
Add 70 g rye flour and 55 ml of warm water to existing mix and mix well.
You wont have seen any activity as yet but soon!
Throw out half the mix, it should be spongy underneath.
Add in 70 g rye flour and 55 g warm water.
Mix well, cover and leave fOR another 24 hours.
Day 4: Begin making the bread.
Use the 1/2 the sour that you have made above.
Save the rest for another bread in the next few days or keep feeding it , using the same amounts above and discarding 1/2 every 3 days for another 9 days and then you will be able to store it in the fridge and feed it once a week to have a sour ready when you need it.
Add into 3/4 cup of Coarse rye meal (if you can get pumpernickel use it).
Add in 1/2 cup of warm water and mix well.
Cover and leave for 6 hours in a warm dark place.
After 6 hours, add into the sour , 1 &1/2 cups of warm water & 1 1/4 cups of coarse rye meal..
Mix well, leave covered for 5 hours until all soupy and bubbly and then refrigerate overnight….
See you tomorrow for Part two….
Recipe is from one of my favourite books!!
INSIDE THE JEWISH BAKERY by Stanley Ginsberg & Norman Berg.