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Pumpernickel Mestemacher

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Mestemacher Rye Bread

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Its has plenty of gluten, but rye gluten isn't as strong as the kind that makes wheat bread so light and fluffy. All-rye bread can be really sticky as well, unless the dough is made and handled with real skill.

The bottom line is that almost all the rye bread you see in bakeries and supermarkets is made from a mixture of rye and wheat flour.

A real, traditional pumpernickel loaf is one of the exceptions to that rule. It's made from coarsely ground dark rye flour, larger pieces of cracked rye and a sourdough starter.

It's not a quick bread to make, because the cracked rye needs to soak overnight to soften it up, and the starter needs a day's head start so it can ferment properly and release the rye's natural flavor and sweetness.

Then, once the bread is mixed, it's baked overnight for 12 to 14 hours at a low temperature, about degrees Fahrenheit.

That long, slow baking time caramelizes the natural sugars in the bread, giving it a distinctively dark brown color. Thanks for alerting me to this.

I added a sentence to the recipe stressing the importance of prompt unmolding. I absolutely adore pumpernickel but have never been brave enough to make it, however reading your recipe is inspiring.

Do you think i could make it okay on a woodfired rayburn? I live in central France, and bake all our own bread mostly sourdough with a mixture of organic flours, and then sometimes an urge for light and fluffy brioche yeasted types.

Have been baking bread all my life, and love it still, and would really like to crack the pumpernickel. One slight problem.. Jennifer, I am not familiar with baking in a woodfired rayburn but as long as you are able to maintain a constant temperature of degrees C for the water bath, that should work fine, just make sure to replenish the water as it evaporates, and follow all the other steps laid out in the recipe to prevent thermal cracking of the jars if you choose to bake the bread in jars.

Baking bread on a woodfired oven in central France sounds lovely! I bake in woodfired ovens, I do not think there is any need for a steam bath.

The wood fired oven is best used when a full fire is burned takes 8 hours, that is when you bake according to the falling temp of the oven, and pumpernikel is the last to go in and it bakes undisturbed like in the old days I enjoyed this post Merci.

Then put the purree in an open container outside for overnight, to catch some wild air borne yeast. Then let it ferment on the counter for about 3 or 4 days or what ever it takes to get working.

This becomes the leaven. Then just add enough regular white flour and salt to make a good bread dough. Sometimes I add sunflower seed or oatmeal flakes or what ever.

I have let it rise, then punched it down and added sugar, to make it rise again, and repeated that a few times,. And then weighed the dough to about grams, rolled it in cornmeal, and dropped it into the tins.

When done, I remove the tins and then remove the loaves and put them on a oven rack on the table to cool off and dry out some. But before dropping the dough into the tins, I also lined the tins with the same leaves, so the leaves are baked into the outside of the crust.

And when rising the dough, every time I punch the dough down and reknead the dough, I add roughly a teaspoon or two per loaf. I am slightly confused on the recipe.

Can you help me? Sorry Vonita for the late reply, I only saw your question today. You are right, this was confusing.

Then you place them in the warm oven for a couple of hours to dry. I end up every time having to add a bunch of extra rye flour just to get the dough into a ball.

Anyone know of any recipe variations required when using these products? William, Sorry you are having trouble with the dough and I am curious about the final result after baking.

In addition to draining them in a sieve, I would spread them out on paper towels to remove that excess liquid. That range works for me each time but I have also had it happen in other bread recipes that I used even less than the lowest amount specified in the recipe.

So here I would start with as little as ml and gradually add more but not the full amount. The dough is indeed sticky and I might not detach perfectly from the bowl.

Based on your observation, I will modify the instructions accordingly. Since the pumpernickel is baked in loaf pans or jars, it is quite forgiving, and a bit extra moisture does not matter, in fact, if the dough had the same consistency as dough that must hold its shaped in a free-form loaf, I am afraid the pumpernickel would come out very dry after this long baking time.

But since the dough is sticky and moist, greasing the loaf pans very well is crucial. I hope this helps.

I did not do item 1 , so that definitely would have introduced moisture. I used the minimum mL water from item 2 , but next time I will try a little less.

However, I will say that my gut was right. Because you indicated that the dough needed to be kneaded, I attempted whole-heartedly to do this and kept adding rye flour until it was possible.

In previous bakes, I ignored the kneading step altogether, just stirred it with my spatula, and then put it right into the proving bowl.

So, this time, when I worked the dough vigorously and added more flour, I will say that the bread came out better, although I think it was more dense than even pumpernickel is supposed to be.

Tastes great, of course. So I think for next time, I will follow your suggestions 1 and 2 , but still try my darndest to work the dough and knead it, just not add so much extra flour.

Probably just takes a little more practice to really see and feel what the rye dough should be like. I just have a question about tightly covering the jars or loaf pans.

Do you use the lids for the jars like you would if you were canning? How would you tightly cover a loaf pan? I have tried long bakes before and they have turned out like bricks so this is the step that I need the most help with.

Tracy, No lids, just use greased aluminum foil as specified in the recipe. Same thing for a loaf pan, and you can crimp the foil around the rim so it seals.

Not airtight of course but tight enough. Would it be possible to subsitute the rye meal with dark rye flour? Thank you for publishing this recipe for pumpernickel bread.

My great-grandparents were from Westphalia and my favorite bread is the one their daughter my grandmother made. Childhood memories pop up to the sky when eating this bread.

Dabei wird das Produkt erhitzt und auf diese Weise haltbar gemacht. Erfahren Sie mehr. Dezember 3, November 23, November 11, Prepare the rye soaker.

Combine in a bowl, cover and leave overnight. Day 2 Sunday Set aside to cool. Mix for a few minutes I just do this with my hands. Once this is done, cover the bowl and leave to rest for 30 minutes.

Note: The dough should not be wet. It should stick together well and not fall apart.

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  1. Ich entschuldige mich, aber meiner Meinung nach lassen Sie den Fehler zu. Geben Sie wir werden besprechen. Schreiben Sie mir in PM, wir werden reden.

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