JIM WELLER wrote to NANCY BACKUS <=-
Dutch [...] Pumpernickel [...] made with combined buckwheat
and rye groats, meals and flours
A much heartier bread... I think I had something of the sort
when I was much younger... but don't remember details now
It's very dense, unleavened, unsweetened, slow baked at low
temperatures and then sliced thinly. Most European delis and some supermarkets carry it. A picture can be found here: http://www.dlc.fi/~marian1/gourmet/pumprnkl.htm
OK. I followed the link. That's the *ONLY* site I checked for pumpernickle
that says anything about unleavened. All of the others say sourdough is traditional as a leavening agent. One mentions the German laws governing pumpernickle ......
"It is made from flour of coarsely ground unbolted rye, along with a
small amount of wheat flour. The dough is traditionally leavened with
a sourdough starter. The bread is usually baked in long narrow pans
with a lid, reminiscent of Pullman pans. The bread gets a long, slow
baking, anywhere from 16 to 24 hours, at a temperature of 149+XC (300+XF)
in an oven with steam in it. During this long baking time, a Maillard
reaction occurs between the sugars and the acids in the starter, which naturally darkens the bread.
"It is served sliced very thinly.
"There are certain German food laws that govern Pumpernickel making. Pumpernickel is made of at least 90 percent rye flour and/or whole grain
rye with baking times of at least 16 hours.
Added browner or sweeter is not allowed."
https://www.cooksinfo.com/pumpernickel-bread
It also does not contain caraway - which is a good thing.
From the same source as above:
"People who have grown up with the imitation style of pumpernickel, unsurprisingly, often prefer it and can be (unpleasantly) shocked when
they taste the real thing.
"American-style pumpernickel is harder to find in Canada; grocery-stores
there (from coast to coast) tend to stock the real thing in packages,
perhaps because of different tastes, perhaps because it has a longer
storage life."
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpernickel Bread - Part 1
Categories: Breads
Yield: 5 loaves
7 oz Rye berries
MMMMM--------------------------LEVAIN--------------------------------
12 1/2 oz Dark rye flour
1 1/2 c Lukewarm water
3 tb Fed sourdough starter
MMMMM--------------------------DOUGH---------------------------------
12 1/2 oz Dark rye pumpernickel meal
12 1/2 oz Cracked rye
1 tb Salt
1 1/3 c (to 1 1/2 c) lukewarm water
3 1/2 oz Golden syrup or real maple
- syrup
5 1/2 oz Dry-roasted unsalted
- sunflower seeds
DAY 1: Put the berries in a small saucepan and pour
boiling water over them to cover by at least 1 inch.
Cover and set aside to soak overnight.
For the levain, mix the rye flour, water and sourdough
starter in a small bowl until well combined. Cover and
let it rest overnight in a warm place.
DAY 2: Add enough water to the soaked rye berries so
that there is about three times as much water a berries.
Bring to a boil, then reduce the heat and simmer,
covered, for about 1 hour, or until the berries are
soft. Check for water once in a while to make sure the
berries are always covered with plenty of water, and add
more water if necessary. Drain the cooked berries and
set aside to cool.
In a large bowl mix the dark rye pumpernickel meal,
cracked rye and salt. Add the levain and 1? cup water.
Mix until well combined and no traces of flour remain.
Add the cooked berries, syrup and sunflower seeds. Knead
the dough using the dough hook of an electric mixer or
your hands and add the rest of the water during
kneading, as needed, until the dough starts to come off
the sides of the bowl. The dough should be moist and
slightly sticky so it might not come off the sides of
the bowl like in other bread doughs, which is fine. Dust
with rye flour and cover. Let rest in a warm place for
30 minutes.
Grease 5 (16 oz.) straight-sided canning jars or 2 loaf
tins.
Knead the dough on a lightly floured surface to remove
any excess air. The dough should be slightly sticky.
Divide the dough into equal portions and place it into
your baking pans or jars. Leaving about 1 inch headspace
in the jars to allow for the bread to rise (depending on
the liveliness of your starter, the dough may or may not
rise, mine always does). Only fill the pans to
two-thirds to make smaller loaves. Grease small pieces
of aluminum foil and cover the jars/baking pans, greased
side down. Let rest in a warm place for 2 to 3 hours.
Set the oven @ 300+XF/150+XC.
CONTINUED TO PART 2
Author: Nadia Hassani
RECIPE FROM:
https://www.196flavors.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpernickel Bread - Part 2
Categories: Breads
Yield: 5 loaves
INSTRUCTIONS CONTINUE
Remove the aluminum foil from the jars/baking pans and
lightly spray the surface of the dough with water. Place
the aluminum foil back on the jars/baking pans, greased
side down. Make sure that the jars/baking pans are
tightly covered.
Adjust the oven rack to the lowest setting. Place the
jars/baking pans in the casserole and and place it on
the oven rack. Pour about 1 inch hot water into the
casserole. Place the lid on the casserole.
Bake for 1 hour at 300+XF/150+XC. Reduce the heat to
212+XF/100+XC and bake for 13 more hours. Add hot water to
the casserole every few hours to maintain the water
level. If you bake the bread overnight, pour more water
into the casserole before you go to bed. A higher water
level of 1 1/2 to 2 inches does not harm but an empty
dry casserole may cause the jars to crack and should be
avoided by all means.
DAY 3: At the end of the baking time, turn off the oven
and leave the casserole in the oven for 1 hour. Then
take the casserole with the jars/baking pans out of the
oven and let everything cool on the counter for another
30 minutes, or until cool enough to handle. Meanwhile
keep the oven door closed to trap the residual heat.
Gently unmold the breads (promptly removing them is
important, otherwise you will have trouble removing them
later) and place them in the warm oven for a couple of
hours to dry.
Remove the breads from the oven. Let them cool
completely, then wrap them in wax paper or parchment
paper and either place them in freezer bags right away,
or let the bread sit in a cool place for another two
days before cutting it on Day 5. Store the pumpernickel
in an airtight container in the refrigerator.
SERVINGS: 5 small round (or 2 larger rectangular) loaves
Author: Nadia Hassani
RECIPE FROM:
https://www.196flavors.com
Uncle Dirty Dave's Archives
MMMMM
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