The “black and white” pumpernickel/rye braid is a New York specialty that brings back fond memories for me. Pumpernickel is a kind of rye, and we included a whole grain version in Healthy Bread in Five Minutes a Day, which also has a rustic Bavarian-Style pumpernickel based on the same dough. Let’s throw together the recipe for this healthy and hearty dough, plus talk about a new feature on our website: The FAQs–Frequently Asked Questions tab…It’s simple to mix the dough for whole grain pumpernickel, just like all our doughs, same exact method as the Master Whole Grain Recipe, but with these ingredients:
2 1/2 cups whole wheat flour
2 3/4 cups whole grain rye flour (most supermarket rye is whole grain)
2 1/2 cups unbleached all-purpose flour
1 tablespoon kosher salt (increase or decrease to taste)
1 1/2 tablespoons granulated yeast (or 2 packets)
1 tablespoons caramel color powder or 1/4 cup homemade liquid caramel color
1/4 cup vital wheat gluten
1 tablespoon caraway seeds
2 tablespoons molasses
4 cups lukewarm water
As I said, mixing instructions are in the link for the Master Recipe
After mixing, it sits on the counter for about 2 hours, then into the fridge for use over the next 7 days. Tear off a piece as you need it, shape it, and then rest on the counter, covered loosely with plastic wrap, for 90 minutes.
If you want the black and white braid, you’ll also need some plain rye dough. One easy plain rye is our white-flour Master Recipe from the first book, (online recipe here) but replace 1 cup of unbleached all-purpose with 1 cup of rye flour.
Make three dough strands of the same length, two rye and one pumpernickel, but make the pumpernickel strand twice as thick. Braid them together (see the challah post for braiding instructions). Then 90 minutes on the counter under plastic wrap. Brush with water and sprinkle with caraway seeds if you like, then into a preheated 450 degree oven for about 30 minutes with steam (dump a cup of water into a preheated broiler tray, or just bake under an aluminum foil lasagne pan for the first 2/3’s of baking. Loaves are done when firm and very brown.
Voila! Let it cool completely before cutting, or it will seem underdone.