The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pumpernickel/Rye Bread

ifs201's picture
ifs201

Sourdough Pumpernickel/Rye Bread

My father requested pumpernickel bread for Thanksgiving sandwiches so I found this Breadtopia recipe to try. Of course I didn't really follow the recipe, but I did do 50% KABF and 50% home milled rye flour, the fennel seeds, molasses, and orange rind. I threw in some beer just because I had an open bottle from a previous bake. I'm not happy with how thick the ear is on the Batard - looks like the bread might be a bit underproofed, but I'm sure it will still be flavorful. 

Comments

Benito's picture
Benito

They both look good Ilene, hopefully you’re happy with the flavor, I’m sure your happy will be pleased with them.

Benny

gavinc's picture
gavinc

The ingredients are great affiliates and would make great flavoured bread. Very nice bake.

Bröterich's picture
Bröterich

It's a great recipe and I've made it a number of times. Your breads look very nice. If you requested "Pumpernickel Brot" in Northern Germany where I'm from you'd be served an entirely different beast altogether, though. (https://en.wikipedia.org/wiki/Pumpernickel).

Tom

ifs201's picture
ifs201

Hi Tom,

 

Yes, very different from what I think of as pumpernickel as well. I'm just starting to bake with rye and need to keep on experimenting.