Home » Baker Blogs » dmsnyder's blog
Submitted by dmsnyder on February 3, 2008 - 6:46pm.

Greenstein's Pumpernickel


Jewish pumpernickel is one of my favorite breads. I have made it only a couple times before, once from Greenstein's recipe in "Sectets of a Jewish Baker" and once from Reinhart's recipe in BBA. But I've never really followed Greenstein's recipe to the letter, because I've never had any stale rye bread with which to make altus.  Well, a few weeks ago, I put what was left of a loaf of Greenstein's Sour Rye bread in the freezer with which to make altus, and this weekend I made "real" Jewish Pumpernickel using altus, pumpernickel flour and first clear flour.

For those not in the know, altus is stale rye bread with the crust cut off, cut into cubes and soaked in water, then wrung out and incorporated into the dough of a new loaf of rye or pumpernickel. It is said to have a beneficial effect on the texture of the bread, and my experience certainly corroborates this.

 Greenstein uses cold water and lets the altus soak overnight. My schedule did not permit this so I used hot water, and it saturated the rye bread cubes in 10 minutes. Wringing it out only resulted in first degree burns.

 Greenstein's Pumpernickel

Greenstein's Pumpernickel

I'm not uploading a "crumb shot." The crumb was very handsome, but it was the texture that was remarkable. It was a bit chewy but with a "creamy" mouth feel. It was simply the best pumpernickel of this type I have every had the pleasure of eating.

My idea of a good time is a slice of this bread, smeared with cream cheese and eaten with eggs scrambled in slightly browned butter. It's pretty darn good with a slice of lox, too.

 Anyone into baking Jewish rye breads who hasn't made Greenstein's Pumpernickel using the ingredients he specifies is missing a real treat!

David


Average rating
(2 votes)

Terms:

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
Submitted by weavershouse on February 3, 2008 - 7:44pm.

Nice job

I wish you would show a "crumb shot". The loaves look great. Whose pumpernickle did you use. Could I just use my own ground whole rye? I have first clear. I'll look up the recipe. How does the taste differ from Greenstein's sour rye? I never liked store bought pumpernickle but I'm sure this is a whole different thing. Great job David, like all your ryes.                                            weavershouse


score: 0
Submitted by fleur-de-liz on February 3, 2008 - 9:03pm.

Inspirational

David:

Wonderful pumpernickel loaves! I also love pumpernickel (part of my heritage as well). Haven't had decent pumpernickel since I left NYC a mere 25+ years ago.

I will definitely have to give this recipe a try.

Thanks,

Liz

PS: I would also be interested in what type of rye you used. I have been milling my own rye for the past several months - freshly milled rye is extraordinary. Since you bake so much rye, you might want to consider getting a mill (if you don't already have one) as the fresh rye is SO much better than the store bought stuff.

 

 

 

 

 


score: 0
user icon
Submitted by dmsnyder on February 3, 2008 - 9:19pm.

Pumpernicle rye flour

 Hi Weavershouse and Liz.

Thanks for the kind words.

I used King Arthur Organic Pumpernickle Rye Flour. Since all this is is coarsely ground whole rye flour, I'm sure your fresh-ground rye would easily surpass it.

I don't have a grain mill ... yet. I have a KitchenAid mixer and a Bosch Universal Plus, both of which make grain mill attachments. Do you think either of those would be a good "starter" mill? Or should I go for something better?

Weavershouse - I'll have a look at the day old cut loaf as see if the crumb still looks presentable.David

David


score: 0
user icon
Submitted by dmsnyder on February 3, 2008 - 9:23pm.

Pumpernickle vs Sour Rye tast.

Hi, Weavershouse. 

I don't quite know how to compare the two breads. They are very different, but both are delicious, to my taste. The pumpernickle doesn't have caraway seeds. That makes a big difference. But I've made SD rye using pumpernickle flour and first clear flour and it tasted like SD rye bread, not pumpernickle. There's obviously something else in the formula that makes a big difference in the taste. I hope it's not just the caramel coloring!

David


score: 0
Submitted by KosherBaker on May 21, 2008 - 8:30am.

Wow these breads look

Wow these breads look amazing. How did you manage to get their color to be this dark?

Rudy 


score: 0
user icon
Submitted by dmsnyder on May 21, 2008 - 10:19am.

Dark bread

Powdered caramel coloring, about 1 tablespoon per (1 pound) loaf.
David


score: 0

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.