What makes pumpernickel so dark

Baked it in a convection oven at degrees for 28 minutes, at which time it seemed to be getting a little too dark. My husband thought it looked just fine and devoured most of one loaf in a day. That works for me! This breads is delicious and not heavy, and we loved it. Thank you for an excellent recipe!!! No corn starch for me if I want to breath. So, I use spelt flour and rice starch instead. I get good breads and pie crusts without ever using what or corn products.

Hi Chutney, Have you tried any of our gluten-free recipes? We also recommend using our regular Active Dry Yeast in the strips of three 0.

This product contains just yeast, no additional ingredients. This was an amazing loaf. I had never made a pumpernickel before. I made the 1. The second rise was in my 3. I then baked the loaf in the dutch oven — 25 minutes with the lid on and 10 minutes with the lid off. The resulting loaf was beautifully risen, with a slightly chewy crust. The perfect accompaniment to Garlic Potato Soup.

Wow…bread rose nicely and I was quite impressed with the taste. Perfect Pumpernickel!!! This was truly a lovely, fragrant and delicious loaf of dark bread.

Pumpernickel is one of our favorite flavors, but I was always so intimidated to make it from scratch. My past loaves were made with a very good mix expensive , but with shortages recently, baking supplies have been a challenge to find.

Pleasantly surprised to see that I had all of the ingredients in my pantry, I decided to give it a go and I put my bread machine to work. It came out perfect! I made this bread once and it turned out perfect. Great texture, taste and color. The dough was easy to work with also. This bread is perfection! This is one of those recipes that will stay with me for good. I love the complex, dark flavors that meld to become something so well rounded it tastes simple and flawless.

Dark Pumpernickel Rye Bread. Yield 1 loaf. Print Recipe Pin Recipe. Instructions Add 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast to stand mixer bowl; whisk to combine. Add coffee, oil and molasses to flour mixture. Mix with paddle attachment for 4 minutes on medium speed. Switch to dough hook attachment. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour. Turn dough onto lightly floured surface; punch down to remove air bubbles.

On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan.

Cover; let rise in warm place until indentation remains after touching about 30 minutes. Bake for 30 to 35 minutes. Remove from pan; cool before slicing. In addition to coloring and flavor agents, American bakers often add wheat flour to provide gluten structure and increase rising and commercial yeast to quicken the rise compared to a traditional sourdough. Because of the ways in which American bakers have changed the original German recipe, and for economic reasons, they tend to eschew the long slow baking that is characteristic of German pumpernickel.

The result is a loaf that resembles commercial American rye bread -- a bread made with a mix of wheat and rye flour -- but with darker coloring. Many bakers also add a significant amount of caraway seeds, providing an alternate flavor that is now characteristic of many American commercial pumpernickel and light rye breads.

American pumpernickel loaves are almost always baked without a baking pan, resulting in a rounded loaf. These breads do not have the dense crumb of a traditional German pumpernickel, and have a rather different flavor profile derived from the added darkening agents and the faster baking process.

American pumpernickel bread is associated with Jewish cuisine and can often be found in stores that sell "Jewish rye" and other Jewish deli foods. In addition, American pumpernickel dough is sometimes combined with light rye dough to produce a type of bicolored rye bread known as "marble rye", as well as being made into bagels. From Wikibooks, open books for an open world. Cookbook Recipes Ingredients Bread Pumpernickel is a type of German bread traditionally made with coarsely-ground rye meal.

Types of Pumpernickel [ edit edit source ] Broadly speaking, there are two different pumpernickel traditions -- the Westphalian pumpernickel, made almost completely from rye and a sourdough starter, and the American Jewish tradition, in which the bread is closer to a basic American rye bread with rye flour for flavor and wheat flour for structure.

German-style [ edit edit source ]. Hidden category: Cookbook. Whether you're getting the authentic German style or the American version, next time you're eating pumpernickel, you can remind your friends that you're eating something that was named after a farting devil.

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