{"id":1514,"date":"2010-01-27T16:14:04","date_gmt":"2010-01-27T23:14:04","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1514"},"modified":"2023-02-11T16:10:02","modified_gmt":"2023-02-11T22:10:02","slug":"whole-grain-pumpernickel-and-a-look-at-our-new-faq-page","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/01\/27\/whole-grain-pumpernickel-and-a-look-at-our-new-faq-page\/","title":{"rendered":"Whole Grain Pumpernickel, and a look at our new FAQs page"},"content":{"rendered":"
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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<\/strong><\/a>, which also has a rustic Bavarian-Style pumpernickel based on the same dough.\u00a0 Let’s throw together the recipe for this healthy and hearty dough, plus talk about a new feature on our website:\u00a0 The FAQs–Frequently Asked Questions tab<\/a><\/strong>…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<\/strong><\/a>, but with these ingredients:<\/p>\n 2 1\/2 cups whole wheat flour<\/p>\n 2 3\/4 cups whole grain rye flour (most supermarket rye is whole grain)<\/p>\n 2 1\/2 cups unbleached all-purpose flour<\/p>\n 1 tablespoon kosher salt (increase or decrease to taste)<\/strong><\/a><\/p>\n 1 1\/2 tablespoons granulated yeast<\/strong><\/a> (or 2 packets)<\/p>\n 1 tablespoons caramel color powder or 1\/4 cup homemade liquid caramel color<\/strong><\/a><\/p>\n 1\/4 cup vital wheat gluten<\/strong><\/a><\/p>\n 1 tablespoon caraway seeds<\/strong><\/a><\/p>\n 2 tablespoons molasses<\/p>\n 4 cups lukewarm water<\/p>\n As I said, mixing instructions are in the link for the Master Recipe<\/strong><\/a><\/p>\n After mixing, it sits on the counter for about 2 hours, then into the fridge for use over the next 7 days.\u00a0 Tear off a piece as you need it, shape it, and then rest on the counter, covered loosely with plastic wrap, for 90 minutes.<\/p>\n The Bavarian style would be to rise it in a banneton <\/em>(aka brotform<\/em> in German) click to purchase at Amazon<\/strong><\/a>; instructions on using a banneton <\/em>are in this link<\/strong><\/a> here in the website.\u00a0 The result:<\/p>\n <\/p>\n If you want the black and white braid, you’ll also need some plain rye dough.\u00a0 One easy plain rye is our white-flour Master Recipe<\/strong><\/a> from the first book<\/strong><\/a>, (online recipe here<\/strong><\/a>) but replace 1 cup of unbleached all-purpose with 1 cup of rye flour.<\/p>\n Make three dough strands of the same length, two rye and one pumpernickel, but make the pumpernickel strand twice as thick.\u00a0 Braid them together (see the challah post<\/strong><\/a> for braiding instructions).\u00a0 Then 90 minutes on the counter under plastic wrap.\u00a0 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<\/strong><\/a>.\u00a0 Loaves are done when firm and very brown. Follow on Twitter<\/a><\/strong>, and on Facebook<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" 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.\u00a0 Let’s throw together the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[64,4],"tags":[8,14,146,139],"yoast_head":"\n
\nVoila!\u00a0 Let it cool completely before cutting, or it will seem underdone.<\/p>\n