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Pumpernickel Mestemacher Pumpernickel Recipe VideoMestemacher Rye Bread
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Additional Dough Ingredients g fine to medium cracked rye g water 22 g salt g maple syrup traditionally cane sugar syrup is used but I prefer maple syrup 1 tbsp rapeseed or sunflower oil for the tin.
Combine in a bowl, cover and leave to ripen for 16 - 24 hours. Prepare the scalded rye. Pour the boiling water over the rye grains and leave overnight.
Prepare the rye soaker. Combine in a bowl, cover and leave overnight. Day 2 Sunday Set aside to cool. Statt auf Zusatz- und Konservierungsstoffe setzen wir auf das traditionelle Pasteurisieren.
Dabei wird das Produkt erhitzt und auf diese Weise haltbar gemacht. Erfahren Sie mehr. Dezember 3, November 23, Until recently I always brought pumpernickel back from trips to Germany, or asked visitors to bring me some.
Because the bread is so dense and filling, the packages are small, which makes the transatlantic trafficking easier.
I had been baking our own bread for many years but never made pumpernickel because I did not find a pumpernickel recipe that convinced me, and that I could make in a standard home oven.
I went to work and, as the recipe requested, did not touch the bread for two days after baking. When I took the first bite, I had to close my eyes.
This was hands-off the closest to original pumpernickel that you can make at home. It was fabulous. Because pumpernickel is so dense, the loaves are always small, much smaller than regular breads.
But a word of caution here: to prevent the jars from thermal shock breakage due to temperature differences, it is crucial to exactly follow the steps for the water bath process, including the specified times for cooling off.
If you are not comfortable baking the bread in canning jars, use regular loaf pans, or a Pullman loaf pan, and only fill the pans to about two-thirds.
For the water bath, I find that my turkey roaster, which comes with a lid, works great. You can use any large casserole; just make sure before filling the pans or jars with the dough that the casserole is large enough to hold everything.
Since baking pumpernickel is such a lengthy process it makes sense to bake a large batch. I usually leave one loaf in the refrigerator, where it keeps for up to two weeks, and freeze the rest right away.
This traditional pumpernickel bread keeps for several months in the freezer. Nadia is originally from Germany and currently lives in the US.
She is a cookbook author and blogger who shares her love for German cuisine on her blog Spoonfuls of Germany. For the love of all that is good and happy, do not make this recipe unless you have the time to do it fully as written!!!
I made the mistake of not leaving time to cool and unmold before work and when I got back, there was no unmolding.
I may have lost two of my canning jars to this. I finally pried the bread out, but there will be no pretty slices for most of this. It tastes good, even before the two days rest.
Heather, Sorry you had trouble unmolding the bread. I have never let it sit in the jars for long, and the bread always released beautifully from the greased jars so it was not at all clear to me that it would be problematic to unmold it later.
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.
If you're unclear about the difference, all pumpernickel is rye bread, but not all rye bread is pumpernickel. Rye is grown a lot in the colder and wetter parts of Europe, wherever wheat is a high-risk crop.
You'll see it in the Scandinavian countries and in central and eastern Europe, which is why those countries have a strong rye bread tradition.
The problem with rye is that, compared to wheat, it makes a really dense loaf. 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.
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