The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Horst Bandel's Black Pumpernickel (Hammelman)

Barbarat's picture
Barbarat

Horst Bandel's Black Pumpernickel (Hammelman)

Happy Thanksgiving to everybody on this board.

I wanted to bake this Pumpernickel since a long time! Finally got to it. What helped was that I got the mill for my Ankarsum Assistant Mixer (which by the way I love!). This mill enables me to mill grain very course which I cannot do with my Nutrimill. So now I have cracked rye and Pumpernickel grade meal and off I go :).

I am not quite sure if the bread is baked (or better steamed) enough. I messured 200F. Since I did not have a pullman loaf pan, I just used the biggest pan I have and covered it with aluminum foil and a baking sheet. I think the pan was too big, The bread did not fill it all up. Should it have risen more? I also did not have Blackstrap Molasses on hand. I don't know if that would have made the bread darker.

Thanks you for your feedback.

 

 

AbeNW11's picture
AbeNW11 (not verified)

I'm going through a bit of a rye fetish at the moment. What a lovely loaf. Looking very tasty and wholesome. Happy Thanksgiving. 

Bon Appetite. 

prettedda's picture
prettedda

I was looking at that recipe this morning as a German friend of my wife challenged me to bake a pumpernickel loaf. I don't have a fancy mill but can coarsely crack rye with my Japanese hand mill. I am still not clear on all the different forms of rye needed for the recipe.

Mini Oven's picture
Mini Oven

I don't care much for molasses to darken what can naturally darken with low long moist heat.  Not to worry about too much height.  Looks like it rose just fine from the crumb shot. The recipe IS for a brick of rye bread.   :)  

dabrownman's picture
dabrownman

Can't go wrong with just about anything in a thin slice of that. 

Barbarat's picture
Barbarat

thanks dabrownman . You are very encouraging . By the way always love to read about your assistant .

Barbara 

 

bigcrusty's picture
bigcrusty

Happy Thanksgiving Bread Basket,

Your loaf looks pretty good to me.  I've just made it twice myself.  First try the hydration was too high.  The flavor was intense and great but it was just too moist.  Second try was hydration was too low and I had up the heat.  Crust was a bit hard at the ends but again the flavor was great.  How did you manage the hydration and what was your dough like when you completed mixing.

You said you purchased the Ankasrum Mill Attachment cracking the rye berries as your Nutrimill won't give you a coarse flour.  I have a Nutrimill and an Ankarsum Mixer for five years now. When I went to Pleasant Hill Grain it had a Flaker Mill listed and indicated it was good for Oat Groats but Harder grains (most wheat, for example) tend to shatter in the roller, which is useful for some purposes.  Is this what you added to your Ankarsum Mixer?

I'm good with purchasing it but want to be sure I'm ordering the right mill attachment.   I'm having difficulty finding a store that I can special order cracked rye here in Wisconsin.  Bob's Red Mill has it but Woodman's doesn't know whether it can be special ordered.

Thanks,

Big Crusty

Barbarat's picture
Barbarat

Hi Big Crusty

I have to admit I do not remember adding more water to the dough than is already in from the old bread soaker (which I squeezed out) and the cooked berries. Rye dough is wet! I think I just scooped it into the bread form and did what Hammelman told me to do :). Yes, at the beginning the ends seem kind of hard but the crust softens over time. I am baking another rye bread(66%) from this book. I have made some changes over time: I add cooked rye berries and the sourdough is a higher hydration. My customers love it.

I bought the Grain Mill attachment for my Ankarsum and love it. the dial does not have stops so you can choose how course you like to  grind. If too course just adjust the dial and let it run through again. This is an unusual but very handy feature. If you call Pleasant Hill, they will tell you about. I am very happy with it. Worthwhile the expense! I use the Nutrimill to mill bigger amounts of flour. I do not need so many pounds of cracked rye, spelt or wheat. So for that this mill is just perfect addition. I am living in Western North Carolina and sell my bread at the Farmers Market in Brevard. My choices are also very limited here and I cannot afford to buy a pound at a time for retail price.

Happy baking   Barbara