{"id":2907,"date":"2011-04-11T11:27:57","date_gmt":"2011-04-11T18:27:57","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=2907"},"modified":"2011-04-12T16:12:49","modified_gmt":"2011-04-12T23:12:49","slug":"one-last-pumpernickel-as-cool-weather-baking-season-starts-to-wind-down","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2011\/04\/11\/one-last-pumpernickel-as-cool-weather-baking-season-starts-to-wind-down\/","title":{"rendered":"Another pumpernickel as cool weather baking yields to Spring"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"pumpernickel-braid-for-web2\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/pumpernickel-braid-for-web2.jpg\" alt=\"pumpernickel-braid-for-web2\" width=\"430\" height=\"544\" \/><\/p>\n<p>As the cool-weather baking season starts to wind down (in Minnesota, I should add the word &#8220;mercifully&#8221;), I thought I&#8217;d reprise one of my favorite hearty cool-weather breads&#8211; pumpernickel.<\/p>\n<p>The &#8220;black and white&#8221; pumpernickel\/rye braid is a New York specialty that brings back fond memories for me<strong>. <\/strong><a href=\"https:\/\/www.markluinenburg.com\/\" target=\"_blank\"><strong>Mark Luinenburg&#8217;s<\/strong><\/a> photo above is downright savory; you can almost hear the caraway seeds  crunching in your mouth.\u00a0 Pumpernickel is a kind of rye, and we included  a whole grain version in <a href=\"https:\/\/www.amazon.com\/gp\/product\/0312545525?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0312545525%22%3EHealthy%20Artisan%20Bread%20in%20Five%20Minutes%20a%20Day:%20The%20Revolution%20Continues%20with%20Whole%20Grains,%20Fruits,%20and%20Vegetables%3C\/a%3E%3Cimg%20src=\" target=\"_blank\"><strong>Healthy Bread in Five Minutes a Day<\/strong><\/a>,  which also has a rustic Bavarian-Style pumpernickel based on the same  dough.\u00a0 Let&#8217;s throw together the recipe for this healthy and hearty  dough&#8230;<img decoding=\"async\" title=\"More...\" src=\"..\/wp-includes\/js\/tinymce\/plugins\/wordpress\/img\/trans.gif\" alt=\"\" \/><!--more-->It&#8217;s simple to mix the dough for whole grain pumpernickel, just like all our doughs, same exact method as the <a href=\"..\/?p=1087\" target=\"_blank\"><strong>Master Whole Grain Recipe<\/strong><\/a>, but with these ingredients:<\/p>\n<p>2 1\/2 cups whole wheat flour<\/p>\n<p>2 3\/4 cups whole grain rye flour (most supermarket rye is whole grain)<\/p>\n<p>2 1\/2 cups unbleached all-purpose flour<\/p>\n<p>1 tablespoon kosher salt<a href=\"..\/?p=139\" target=\"_blank\"><strong> (increase or decrease to taste)<\/strong><\/a><\/p>\n<p>1 1\/2 tablespoons <a href=\"https:\/\/www.amazon.com\/Red-Star-Baking-Vacuum-2-Pound\/dp\/B001KWEZTO?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\"><strong>granulated yeast<\/strong><\/a> (or 2 packets)<\/p>\n<p>1 tablespoons caramel color powder or 1\/4 cup <a href=\"..\/?p=413\" target=\"_blank\"><strong>homemade liquid caramel color<\/strong><\/a><\/p>\n<p>1\/4 cup <a href=\"https:\/\/www.amazon.com\/Hodgson-Mill-Gluten-Vitamin-6-5-Ounce\/dp\/B000FDMLVS?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\"><strong>vital wheat gluten<\/strong><\/a><\/p>\n<p>1 tablespoon <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00078N92G?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=xm2&amp;camp=1789&amp;creativeASIN=B00078N92G\" target=\"_blank\"><strong>caraway seeds<\/strong><\/a><\/p>\n<p>2 tablespoons molasses<\/p>\n<p>4 cups lukewarm water<\/p>\n<p>As I said, mixing instructions are in the link for the <a href=\"..\/?p=1087\" target=\"_blank\"><strong>Master Recipe<\/strong><\/a><\/p>\n<p>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<p>The Bavarian style would be to rise it in a <em>banneton <\/em>(aka <em>brotform<\/em> in German) <a href=\"https:\/\/www.amazon.com\/gp\/product\/B000KEJQIS?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B000KEJQIS%22%3EBANNETON:%20CRAFTED%20OF%20WILLOW%20-%20Sold%20Separately[Matfer%20Bourgeat]%3C\/a%3E%3Cimg%20src=\" target=\"_blank\"><strong>click to purchase at Amazon<\/strong><\/a>; instructions on using a <em>banneton <\/em>are in <a href=\"..\/?p=127\" target=\"_blank\"><strong>this link<\/strong><\/a> in our webite.\u00a0 The result looks like this (in glorious black and white, again by <a href=\"https:\/\/www.markluinenburg.com\/\" target=\"_blank\"><strong>Mark Luinenburg<\/strong><\/a>):<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" title=\"bavarian-pumpforweb\" src=\"https:\/\/artisanbreadinfive.com\/\/wp-content\/uploads\/2010\/01\/bavarian-pumpforweb.jpg\" alt=\"bavarian-pumpforweb\" width=\"430\" height=\"430\" \/><\/p>\n<p>If you want the black and white braid, you&#8217;ll also need some plain rye dough.\u00a0 One easy plain rye is our white-flour <a href=\"https:\/\/artisanbreadinfive.com\/?p=1616\" target=\"_blank\"><strong>Master Recipe<\/strong><\/a> from the <a href=\"https:\/\/www.amazon.com\/gp\/product\/0312362919?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0312362919%22%3EArtisan%20Bread%20in%20Five%20Minutes%20a%20Day:%20The%20Discovery%20That%20Revolutionizes%20Home%20Baking%3C\/a%3E%3Cimg%20src=\" target=\"_blank\"><strong>first book<\/strong><\/a>, but replace 1 cup of unbleached all-purpose with 1 cup of rye flour.<\/p>\n<p>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 <a href=\"..\/?p=360\" target=\"_blank\"><strong>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 <a href=\"..\/?p=510\" target=\"_blank\"><strong>bake under an aluminum foil lasagne pan for the first 2\/3&#8217;s of baking<\/strong><\/a>.\u00a0 Loaves are done when firm and very brown.<\/p>\n<p>Voila!\u00a0 Let it cool completely before cutting, or it will seem underdone.<\/p>\n<p><strong>About the <a href=\"..\/?page_id=1479\" target=\"_blank\">FAQs (Frequently Asked Questions) tab<\/a><\/strong><strong>: <\/strong>We continue to personally answer reader  questions in the &#8220;Comments&#8221; sections of our website.\u00a0 But we wanted a  place to put the questions that we hear over and over.\u00a0 It&#8217;s the &#8220;tab&#8221; located near the top of the  website, right under the picture of the books.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As the cool-weather baking season starts to wind down (in Minnesota, I should add the word &#8220;mercifully&#8221;), I thought I&#8217;d reprise one of my favorite hearty cool-weather breads&#8211; pumpernickel. The &#8220;black and white&#8221; pumpernickel\/rye braid is a New York specialty that brings back fond memories for me. Mark Luinenburg&#8217;s photo above is downright savory; you [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Another pumpernickel as cool weather baking yields to Spring - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2011\/04\/11\/one-last-pumpernickel-as-cool-weather-baking-season-starts-to-wind-down\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Another pumpernickel as cool weather baking yields to Spring - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"As the cool-weather baking season starts to wind down (in Minnesota, I should add the word &#8220;mercifully&#8221;), I thought I&#8217;d reprise one of my favorite hearty cool-weather breads&#8211; pumpernickel. The &#8220;black and white&#8221; pumpernickel\/rye braid is a New York specialty that brings back fond memories for me. 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The &#8220;black and white&#8221; pumpernickel\/rye braid is a New York specialty that brings back fond memories for me. 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