ITJB FR Week 10 - Pumpernickel pg. 69 / plus a Rye to honor Eric!
We 3 gmas baked quite a challenge today... it all started with the scheduled Pumpernickel bake and went on to braid in the Rye bread bake to honor Eric Hanner... and then there was dabrownman's Chacon challenge... so we multi-tasking grammas decided if you can do one at a time... why not all three at once!!! We could probably answer that question now that the day is over... but what a fun day it was... I am going to "twist" the pictures in this presentation so as to give you more of the chronology of the day, rather than she did, she did, I did... as I usually do... Here are the doughs we created.
These are Barb's doughs. She used a powdered caramel color and made her pumpernickel really dark. Looks so good and rich.
Next comes Helen's doughs pumpernickel with caramel color ITJB pg. 81 and a light rye.
the light rye matches the bowl so well it is a mystery shot... look closely, and you can see where the dough ends and the bowl begins.
My dough is a pumpernickel, which srangely is the light dough, lighter caramel color... 
the dark is a "German Dark Rye" ... still holding with the contrasting colors... just doing it differently.
Now the proofing and shaping starts... here is Barb's
pumpernickel in he brotform first and then topped with nine rolls to represent
each of her grandchildren... the jewels in her earthly crown, and the joy of her heart. She said there is room in the center for more grandkids, but I am not spreading the word!!! LOL
Next are Helen's most amazing braids... if ya'll need your breads braided send em to my sister. The double knot in the center is great too.
These are my braids. They really stetched and moved a bit while braiding... but I DID get them in the pan! As with last weeks bake it explains why my girls wore their hair short as children. ;-)
Below is Barb's finished loaf... and those grandkids are looking really awesome!
Here is an update... with Barb's crumb shot... good thing she left room in the middle... heard she is inheriting two new great-grandsons in 2013 and a new granddaughter-in-law...
Do you think she suspected? 
Helen's finished loaf is very nice too... it looks like it has a really spectacular texture and shine.
Quoting Helen; "This was a fun bake. You can't quite see that it was a braid of light rye and pumpernickel around a giant double knot of light rye and pumpernickel. It was nice to use the skills we have learned in previous challenges. I will definetly make this bread again!"
We close with my loaf - the crust is chewy and thick and the taste is very nice... We really enjoyed the creative-ness of this week's challenge. We had a great time together thanks to modern technology, phones, texts, emails; we shared the day... as we shared the week of planning leading to it.
I am a sweet foodie... and really looking forward to next week's bake... BOWTIES, on page 237. .. See you here for the sweet stuff!
Bake on! Diane
unique and beautiful tributes to Eric. Each on a masterpiece. You GMA's outdid yourself this time. Multi colored breads, multi braids, multi grand kids all rolled up with room for more! I tried my best to keep up with ya'll today with a 6 strand zola blue challah coverted from SD to poolish in the bottom, surrounded by Eric's Favorite Rye as a chacon in honor of his many wonderful contributions to the world but I ran out of time and had to stash the whole shebang in the fridge for an overnight cold proof. I hop it isn't ruined, It did proof on the counter for an hour after assembly so it was running pretty fast and the rye may not be slowed down by the cold.
Glad all of your variations turned out so well. Eric would be as proud of you as I am. Nice baking all around just wish i could have kept up with you today :-(
for your kind words. I am so proud of those younger sisters of mine. When I see the intricate breads that you, and now they too, create I am awed. I retreated to my comfort zone and made Betty Crocker Banana Bread this afternoon. Looking forward to seeing your masterpiece in progress.
Barbra
multi-colored crumb. It reminds me of the snow capped mountains in Colorado for some reason? Isn't it amazing what you cna end up with sometimes? Now we need to do somethong for the bottom too ...... :-)
Way to go Barb.
would be a good name for this too now that you point it out. Thank you for nice words too. It was fun to see the different ways the pinwheels came out since they were in kind of lopsided placement after baking., all different and unique one from the other, kind of like those grandkids!
Before slicing I had vowed to leave such creative efforts to you creative people but this was such fun, I'm thinking of ways to surround a plain dough with some kind of something!
We were discussing what we 3 would choose for our next baking adventure since we are down to the last three of ITJB. That led to a recipe search for the bread for Muffuletta. Found several here, one made with sourdough (Baugh) so of course I"ll try that one with my new favorite blend of spelt, rye and wheat flours. Unlike others, this one melts the cheese before assembling the sandwich. I think I would warm, rather than melt it. Luckily I was on my way out the door so could shop for the goodies.
Snow Capped Mountain Bread to differentiate it from Later In the Summer Mountain Bread.
iI love the Muffaletta Sandwich at Beyond Bread in Tucson. One of the best sandwich bakeries in the world. Most of theor bread is sold as sandwiches - something close to my heart. If I had a bakery that is what it would be with Beer & Wine, Pies, Deserts Cookies. Smoked Meat and Ice Cream.
Can't wait to see the next bake you GMA's come up with.!
Just wanted to jump in here and post a picture of the Muffuletta that Barb baked. It really looks too good!