November 18, 2020 - 5:25am
Sourdough Pumpernickel/Rye Bread
My father requested pumpernickel bread for Thanksgiving sandwiches so I found this Breadtopia recipe to try. Of course I didn't really follow the recipe, but I did do 50% KABF and 50% home milled rye flour, the fennel seeds, molasses, and orange rind. I threw in some beer just because I had an open bottle from a previous bake. I'm not happy with how thick the ear is on the Batard - looks like the bread might be a bit underproofed, but I'm sure it will still be flavorful.
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Comments
They both look good Ilene, hopefully you’re happy with the flavor, I’m sure your happy will be pleased with them.
Benny
The ingredients are great affiliates and would make great flavoured bread. Very nice bake.
It's a great recipe and I've made it a number of times. Your breads look very nice. If you requested "Pumpernickel Brot" in Northern Germany where I'm from you'd be served an entirely different beast altogether, though. (https://en.wikipedia.org/wiki/Pumpernickel).
Tom
Hi Tom,
Yes, very different from what I think of as pumpernickel as well. I'm just starting to bake with rye and need to keep on experimenting.