recipie for awesome pumpernickel?
Samartha
I am following up on this ancient thread.
Recently, two individuals let me stump into
pumpernickels again - one stuck my nose on to a soft
supermarket bread labeling and another pointed me
towards PBS video clips with coffee as ingredient
for incorrectly labeled bread showed off by
"master chefs".
A search on the internet on this subject
turned up unbelievable procedures and ingredients
and only three pointing into the right direction
without giving much detail.
Somehow corn got in - maybe it is a name
mixup - corn may have been mistaken for
the German name for grain kernels: Korn, which are
the kernels of any type of grain but in connection
with pumpernickel, it is rye kernels which are
very coarsly broken in the coarse rye meal "Schrot".
So, I had to try this.
To make this bread the way it should be made
is a rewarding experience worth every minute
and the result worth every bite.
However, if you have never tasted real pumpernickels,
be warned, the taste and smell sensations are
very unique. For me, one of the strongest bread
tastes ever.
Have you baked bread for 24 hours?
Maybe you want or should and this
could help you:
http://samartha.net/SD/procedures/PPN01/
Enjoy!
Samartha
> Mike & Ted,
>
> interesting,
> what I picked up pretty recently was that pumpernickel breads
> are baked for long times - 16 to 24 hours on a low temperature
> 210 - 250 F ( 100 - 120 C) with fermentation going on for
> longer time while being baked and additions put in the
> dough, like sugar or so.
>
> ( I can't find the original source righ now).
>
> It may be that the places you got the bread was
> produced in that fashion whereas the recipes you use
> are going by different pumpernickel idea since none
> of Mr. Wood's pumpernickel recipes use the long
> baking time with low temperature.
>
> It appears that in super markets here any bread
> with a darker color made by their in store bakery
> can be called pumpernickel.
>
> The real pumpernickel breads are like brick stones,
> square, dense, moist, dark, ususally imported and
> expensive.
>
> Samartha
>
>
> Mike Avery wrote:
>
> > On 14 Nov 2001 at 6:37, Ted berman wrote:
> >
> > > I have been baking bread with Ed Wood's sourdough starters now for
> > > almost 1 year. Try as I might, I can't quite get the pumpernickel
> > > bread down right. Do any of you know a great recipie that tastes like
> > > the pumpernickel served at Jewish Deli's in NYC , or the pumpernickel
> > > that I;ve had at the German restaurant in Chicago called the
> > > Berghoff??
> >
> > This is probably my favorite rye bread. It's a Bohemian
>
> [snip] - please see prev. post w/recipe
Dick Margulis
The word pumpernickel (I believe the literal translation is "fart
devil") can be applied to any of a number of breads made with rye meal.
The type you describe is a Westphalian style, but there are other types
that are more common in other parts of Europe.
I'm not defending the prepackaged, sliced, soft-as-Wonderbread so-called
pumpernickel you see in the supermarket (Yuck!). But I've had some great
pumpernickels that are more on the model of a corn rye (yes, the "corn"
means whole-grain and has nothing to do with maize), and even some
decent ones that are more similar to a white rye in composition (except
made with a substantial fraction of rye meal).
Bakers do often add something to darken their pumpernickels, anything
from black dutch cocoa to blackstrap molasses to caramel color, And if
you consider this cheating, I guess that's your right. But I take
exception to your suggestion that there is only One True Way to
pumpernickel.
Dick
Hartmut W. Kuntze
> Have you baked bread for 24 hours?
>
> Maybe you want or should and this
> could help you:
>
> http://samartha.net/SD/procedures/PPN01/
My God, Samartha.
Do you want to get slaughtered, like Bonifazius, by the heathens?
The Pumpernickel looks great.
Now you might want to experiment with hermethically sealed Brotformen, to get
it even juicier.;-)
Gruesse.
--
C=¦-)§ Hartmut W. Kuntze, CMC, S.g.K. (_o_)
" Die einfachsten Dinge sind sehr kompliziert " Morgenroete
"http://www.cmcchef.com" -"http://www.chefdirect2u.com" --
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Dick Adams
"Samartha" <sdnews-inbo...@samartha.net> presented:
http://samartha.net/SD/procedures/PPN01/
Thanks, Samartha, for the fine pumpernickel picture show.
Alan Zelt
Before I lost my HD about a year ago, I had this fantastic recipe for
Moscow rye bread. It was a pure sourdough. One of the steps said that
you know the sour is ready when you open up the oven where it has
quietly been building and smell the distinct aroma of vomit! My kind of
rye.
I have finally got around to reading some of the goodie left by Santa.
Can you believe, the Baking book by the Finnish "guru" Beactrice
Whatever, had not one serious rye recipe. Just breads that were mostly
white bread flour. Go figure. Must be for Finns who have lived in the
states for at least 100 years. On the other hand, I read, with rapt
attention, the description of the sourdough rye in Reinhart's " The
Bread Bakers Apprentice." Pure rye, both light and dark. Can't wait to
give that one a try.
As for corn bread, I would have to say that my favorite would be
Greenstein's version. Real heavy. Not for wimps.
--
Alan
"It's a wine's duty to be red."
........ Harry Waugh
Alan Zelt
>
> Samartha,
>
> The word pumpernickel (I believe the literal translation is "fart
> devil") can be applied to any of a number of breads made with rye meal.
> The type you describe is a Westphalian style, but there are other types
> that are more common in other parts of Europe.
>
> I'm not defending the prepackaged, sliced, soft-as-Wonderbread so-called
> pumpernickel you see in the supermarket (Yuck!).
Hey Dick, you have to put the lox on something for the cocktail parties.
Not everyone uses those cute miniature, soft as wonder bread, bagels for
it.
Beth Hinkle
It looks as though all of your research, experiments and hard work have
paid off!
And thank you for sharing so much of your on-going process with us, we
all get to learn something through it.
The bread looks marvelous. I'm thrilled that you've come up with
something that resonates "Pumpernickel" to you.
Beth
Dick Margulis
Alan Zelt wrote:
> Dick Margulis wrote:
>
>>Samartha,
>>
>>The word pumpernickel (I believe the literal translation is "fart
>>devil") can be applied to any of a number of breads made with rye meal.
>>The type you describe is a Westphalian style, but there are other types
>>that are more common in other parts of Europe.
>>
>>I'm not defending the prepackaged, sliced, soft-as-Wonderbread so-called
>>pumpernickel you see in the supermarket (Yuck!).
>>
>
> Hey Dick, you have to put the lox on something for the cocktail parties.
> Not everyone uses those cute miniature, soft as wonder bread, bagels for
> it.
>
Alan, yes, there are also some decent pumpernickels to be bought in the
supermarket. Many of the so-called "cocktail" pumpernickels in the deli
department are pretty decent and work fine for that purpose. A lot of
them are Westphalian-style; so even Samarta might approve. But I was
referring to the big squishy imitation pumpernickels in the bread aisle.
"You don't have to be Jewish to love Levy's"--in fact it probably helps
if you're not ;-)
Dick
Friedhelm Markus
200 g Roggenvollkornschrot
50 g zerstossener Weizen
1 Essloeffel Salz
1 Essloeffel Melasse
1 Essloeffel Oel
2 Essloeffel Weizenkleie
0,45 l kochendes Wasser
125 g Weizenvollkornschrot
Alle Zutaten, ausser dem Weizenschrot, in eine grosse Schüssel geben und
gut mischen. Mit einem feuchten Tuch bedecken und eine Nacht stehen
lassen.
Am nächsten Teig den Weizenschrot einkneten. In eine gefettete
Kastenform geben. Diese Form in eine groessere, mit etwas Wasser
gefüllte, Form stellen.
Bei 100 Grad Celsius 4 - 5 Stunden backen.
Die Form ganz abkuehlen lassen. Dann das Brot herausholen und erst in
nasses Pergamentpapier und dann in Aluminiumfolie einwickeln und zwei
Tage im Kuehlschrank ruhen lassen.
Mit einem scharfen Messer in ganz duenne Scheiben schneiden.
--
:-) Friedhelm Markus
Essen, Germany
www.markus-xl.de
Katharina
Katharina
Mike Avery
> Would anybody like this translated? I'll do it if there is interest.
> Katharina
Yes, please. My German is far too rusty to even try.
Thanks,
Mike
The Old Bear
>|From: frie...@markus-xl.de (Friedhelm Markus)
>|Newsgroups: rec.food.baking
>|Subject: Re: recipie for awesome pumpernickel?
>|Date: Sun, 6 Jan 2002 21:22:05 +0100
>|
>| Hollaendischer Pumpernickel
>|
>| 200 g Roggenvollkornschrot
>| 50 g zerstossener Weizen
>| 1 Essloeffel Salz
>| 1 Essloeffel Melasse
>| 1 Essloeffel Oel
>| 2 Essloeffel Weizenkleie
>| 0,45 l kochendes Wasser
>| 125 g Weizenvollkornschrot
>|
>| Alle Zutaten, ausser dem Weizenschrot, in eine grosse Schüssel
>| geben und gut mischen. Mit einem feuchten Tuch bedecken und
>| eine Nacht stehenlassen.
>|
>| Am nächsten Teig den Weizenschrot einkneten. In eine gefettete
>| Kastenform geben. Diese Form in eine groessere, mit etwas
>| Wasser gefüllte, Form stellen.
>|
>| Bei 100 Grad Celsius 4 - 5 Stunden backen.
>|
>| Die Form ganz abkuehlen lassen. Dann das Brot herausholen und
>| erst in nasses Pergamentpapier und dann in Aluminiumfolie
>| einwickeln und zweiTage im Kuehlschrank ruhen lassen.
>|
>| Mit einem scharfen Messer in ganz duenne Scheiben schneiden.
>|
Katharina:
Sure. I would love to have a correct translation. I kind of
stumbled through it using the little that I know about baking
and the even less than I know of German.
It looks like a rye that is made from a sponge which is left
to develop overnight, then steamed slowly in a form immersed
in water in the oven -- kind of like Boston Brown Bread. And
the loaf is wrapped and put in the fridge for two days before
being sliced for serving. Wow.
As there is no yeast, I'm guessing that there is some natural
ferment from the rye flour. I'm guessing about the several
flours (Roggenvollkornschrot, Weizenvollkornschrot, and
zerstossener Weizen) as whole rye, whole wheat, and.... ?
I you'd provide a more accurate translation, I sure would
appreciate it -- and probably would try making the bread, too.
Cheers,
The Old Bear
Katharina
Hollaendischer Pumpernickel
200 g coarsely ground rye flour
50 g broken up wheat
1 tbsp salt
1 tbsp molasses
1 tbsp oil
2 tbsp wheat germ
0,45 l (about 3 cups) boiling water
125 g coarsely ground whole wheat flour
Put everything but the coarsely ground whole wheat flour in a large bowl.
Mix well. Cover with a damp cloth and let sit overnight.
The next day knead in the wheat flour. Put in a greased loaf pan which is
put in a larger pan. Fill the larger pan with some water.
Bake at 210 degrees Fahrenheit for 4 to 5 hours.
This is as close as I can get. I can picture "coarsely ground" in my mind,
but it is hard to describe. It looks almost like rolled grain flakes, but
smaller.
Good luck with the baking
Katharina
Scott
Alan Zelt <alz...@worldnet.att.netFINNFAN> wrote:
> Before I lost my HD about a year ago, I had this fantastic recipe for
> Moscow rye bread. It was a pure sourdough. One of the steps said that
> you know the sour is ready when you open up the oven where it has
> quietly been building and smell the distinct aroma of vomit! My kind of
> rye.
Hi Alan. Is this something like it?
<hhttp://www.nursehealer.com/SD4.htm>
From _The Art of Russian Cuisine_ by Anne Volokh.
Moscow-Style Dark Rye Bread
Starter:
1 tbsp active starter
2 1/2 cups warm water
2 cups dark rye flour
Mix ingredients and let proof at a LOW temperature for about 12 hours
(this low temperature is VERY important if you're using the russian
culture as it can often smell like vomit when it's fed whole grains)
Bread:
All the starter
3 1/4 cup dark rye flour
1 tbsp shortening (oil is easier)
6 1/2 tbsp dark malt syrup
1/4 tsp corn syrup
1 tsp salt
1/2 tsp caraway (optional)
Ok. This takes work. You knead, knead, knead,..... It also acts
like the monster that wants to eat the world's supply of rye flour.
Knead at least 30 minutes if you're kneading vigorously. More
if not. Shape into a slightly flattened ball.
Be prepared. This won't rise a whole lot.
Place a pan of water in the bottom of an oven heated to 425. Bake
bread for 5 min then reduce heat to 375 and bake another 1 1/4 hours.
Age bread 6 hours before eating.
Scott
Russian rye:
<http://russianfestival.bizland.com/bread_contest.htm>
Alan Zelt
Thank you, thank you. This is exactly the one that I was looking for. :)
:) I will admit that my liking for a 100% sourdough rye bread is not
matched by my MIL's passion for rye. I generally prefer one that
contains some lite rye and clear flour.
I will, however be trying out Reinhart's new 100% rye sourdough bread
because my wife wants me to see if I can re-create the type of buns that
she likes. Shaped and scaled like a english muffin, it is even fork
split like one. The only differences that I will be trying out for her
are:
addition of caramel coloring to approximate the color that she is used
to seeing in Finland.
Baking the buns at 500F. She is convinced that Finnish bakers bake this
kind of bun/muffin at a high temp to ensure the darker color.This is not
normal to baking most rye breads, which are generally done at about 375F
for a prolonged period. I will keep all informed because I think it is
kind of neat to try and replicate these buns, which can work as bread,
sandwich rolls, etc.
As for Ms. Volokh's recipe, I will try it to see what actually happens.
I am not seeking out the vomit smell, but do hope the finished bread can
be safely eaten, not just be crumbled up to become bird food in our back
yard. :)
Alan Zelt
I have one question. What is "broken up wheat"?
Samartha
just count how many recipes called pumpernickels are
baking for less than 16 hours and use instead sweeteners
and coloring ingredients.
Samartha
--
remove -nospam from my email address, if there is one
Katharina
it is somewhat broken up. Or maybe a few whirls in the food processor.
Katharina
The Old Bear
>From: Alan Zelt <alz...@worldnet.att.net>
>Newsgroups: rec.food.baking
>Subject: Re: recipie for awesome pumpernickel?
>Date: Mon, 07 Jan 2002 06:33:50 GMT
>
>Katharina wrote:
> >
> > Okay, here it goes.
> >
> > Hollaendischer Pumpernickel
> >
> > 200 g coarsely ground rye flour
> > 50 g broken up wheat
> > . . .
>
>I have one question. What is "broken up wheat"?
>--
>Alan
I think this is what is commonly called "cracked wheat" in the US:
Cracked wheat: This product is made from wheat berries
that have been ground into coarse, medium, and fine
granulations for faster cooking. Cracked wheat has an
agreeably wheaty flavor and can replace rice or other
grains in most recipes; it cooks in about 15 minutes and
retains a slight crunchiness afterward. You can offer it as
a breakfast cereal, mix it into baked goods, or substitute
it for bulgur in tabbouleh--a Middle Eastern cold grain
salad--and other main dishes.
It's possible to make cracked wheat at home by
processing wheat berries in a heavy-duty blender.
Process 2 cups of wheat at a time on high speed for
about four minutes.
Did you notice that the recipe calls for very slow baking in
an oven set to about 212F (boiling water temp) with the
loaf pan or form set in a pan of water? This reminds me of
steamed "Boston Brown Bread" -- although the end product is
going to be much, much denser.
Also, the recipe calls for no yeast or added leaven. I suspect
one gets some fermentation going by allowing the sponge to
sit overnight and some small amount of rise from the steam that
forms within the baking dough. But it's not going to be much.
I'll let you know how it turns out.
Cheers,
The Old Bear
Blanche Nonken
Sounds like "cracked wheat." I do that - use it in a sponge that has to
sit for a while, so it bakes tender and not tough.
Jay Ekers
Holland.
A very dark factory produced sweet cube of bread; packaged pre-sliced.
The only ingredients listed were rye and water. From the texture I assumed
it was cracked rye, no flour.
Does anyone have a recipe for 'Donker Groningse Roggebrood'?
(Dark Rye bread from Groningen.; the roggebrood from further south in the
Netherlands was much lighter in colour and milder in flavour)
Thanks
Jay
"Katharina" <glase...@home.com> wrote in message
news:za8_7.73880$va.37...@news2.rdc1.mi.home.com...
Katharina
I guess I forgot the last part of the recipe. Sorry about that.
Let the bread cool completely in the pan. Then remove from pan, wrap in wet
parchment paper and then in aluminum foil. Store in refrigerator for 2 days
before cutting in thin slices.
Katharina
The Old Bear
>From: "Katharina" <glase...@home.com>
>Newsgroups: rec.food.baking
>Subject: Re: recipie for awesome pumpernickel?
Katharina:
Thanks for all of your help with the translation. I put it all together
for my own archives and figured I'd also repost it here:
============================================================================
Based upon a recipe posted by:
From: frie...@markus-xl.de (Friedhelm Markus)
Newsgroups: rec.food.baking
Subject: Re: recipie for awesome pumpernickel?
Date: Sun, 6 Jan 2002 21:22:05 +0100
Hollaendischer Pumpernickel Dutch Pumpernickel
--------------------------- ------------------
200 g Roggenvollkornschrot 200 g whole grain rye flour
50 g zerstossener Weizen 50 g cracked wheat
1 Essloeffel Salz 1 tbsp salt
1 Essloeffel Melasse 1 tbsp molasses
1 Essloeffel Oel 1 tbsp oil
2 Essloeffel Weizenkleie 2 tbsp wheat bran
0,45 l kochendes Wasser 3 cups water
125 g Weizenvollkornschrot 125 g whole grain wheat flour
note: both whole grain flours should
be milled very coarse.
Alle Zutaten, ausser dem Weizenschrot, Put all ingredients, except the whole
in eine grosse Schüssel geben und gut grain wheat flour, into a large bowl
mischen. Mit einem feuchten Tuch and mix well. Cover with a damp cloth
bedecken und eine Nacht stehen lassen. and leave overnight.
Am nächsten Teig den Weizenschrot Knead in the whole wheat flour to
einkneten. In eine gefettete Kastenform make a dough. Place in a greased
geben. Diese Form in eine groessere, loaf pan or bread form. Place pan
mit etwas Wassergefüllte, Form stellen. into another shallow pan filled
with water.
Bei 100 Grad Celsius 4 - 5 Stunden Bake at 100 deg C (210 deg F)
backen. for 4 to 5 hours.
Die Form ganz abkuehlen lassen. Dann Remove from oven and allow to cool
das Brot herausholen und erst in completely before removing from the
nasses Pergamentpapier und dann in loaf pan. Wrap in wet parchment
Aluminiumfolie einwickeln und zweiTage paper and then in aluminum foil.
im Kuehlschrank ruhen lassen. Place in the refrigerator for two
to rest.
Mit einem scharfen Messer in ganz With a sharp bread knife, cut into
duenne Scheiben schneiden. very thin slices.
-- --
:-) Friedhelm Markus machine & human aided translation
Essen, Germany Thanks, Katharina!
www.markus-xl.de
============================================================================
Cheers,
The Old Bear
Katharina
Katharina