Rye Bread - Pumpernickel (Author Zarina) in a bread maker

What a beauty! I also want to. Be sure to write down what changes you made. And since I personally never bake bread in the oven due to being busy and lazy, I have little experience in this. Only in x / n. So be so kind, write everything down in detail, because how much dough was in the cotton after kneading, how much later did you distribute, t-ra and so on. I will certainly do it too!

[Zarina]

Zarina,
Zarinochka, thank you for coming back - I often cook your delicious bread, now I will cook a double portion
And what kind of book is so interesting for you, if not a secret, of course

I don't have this book. Yes, and in the Russian translation, it also seems not. It's called Electric Bread. You can buy on Amazon, in my opinion.

Zarina, I just started to master baking in the oven and ripe dough technology. Look Wheat bread on ripe dough (self-leavening) from Viki... A very exciting branch. And if you combine it with cold proofing, you can ease the complexity of the process and enrich the taste of bread. Made on ripe dough.

Serum - 315 ml
Fresh yeast - 8 gr
Ripe dough - 200 gr
Wheat flour - 2.5 cups (375g)
Rye flour - 1 cup (130 gr)
Salt - 1.5 tsp
Pinched off 200 gr. dough and put it in the refrigerator for the next bread. Then she added:
Honey –2 tbsp. l.
Butter -2 tbsp. l.
Powdered milk - 1.5 tbsp. l.
Cocoa powder -1 tsp.
Natural ground coffee -1 tsp.
Caraway seeds –1 tsp.
Pumpkin seeds
Crumble the yeast to the bottom of the HP bucket, add liquid, flour, dough and other ingredients. Dough program, (kneaded the bun three times). First proofing in HP. Second proofing in a dish on baking paper. Baking at 240 C in a hot cast-iron cauldron with a lid. She cut the spaced bread, smeared it with milk (yogurt) and transferred it along with the paper to the cauldron and reduced the temperature to 200 C. Bake 40-35 minutes: at 200 C -15 minutes under a lid and without a lid (sprinkling with water) at 170 C -15 minutes ...

So. What can replace serum? (I read somewhere that you can just take milk with lemon juice instead). And how much dry yeast to take instead of fresh? Vicki writes that instead of 10 grams of fresh, you can take 5 grams of dry or one and a half tsp. Here is a mistake, since there are 6 grams in a teaspoon of dry yeast. What do you think about yeast?

I use whey or any sour milk in the dough. Admin recommends aged sour cream, kefir. Yeast in proportion to flour: 2 grams of flour pressed to 100 grams. When baked with dry yeast in this recipe, I used 1.5 tsp.
Now I am thinking about how to perform some more delicious on ripe dough.

Now I am thinking about how to perform some more delicious on ripe dough.
And PAMPERNIKEL is good!

I use whey or any sour milk in the dough. Admin recommends aged sour cream, kefir. Yeast in proportion to flour: 2 grams of flour pressed to 100 grams. When baked with dry yeast in this recipe, I used 1.5 tsp.
Now I am thinking about how to perform some more delicious on ripe dough.

And you download the book "Your bread" by Richard Bertine. This ripe dough, in my opinion, is taken from there. He has good recipes there.

Zarina, thanks for the recipe! Hell three times already, in x \ n, the first two times the roof turned out to be concave. This time I added a spoonful of flour to the bun and everything worked out as it should. Delicious bread!
🔗

And you download the book "Your bread" by Richard Bertine. This ripe dough, in my opinion, is taken from there. He has good recipes there.

You're right. Thanks for the tip. Already
Milda, your bread is so neat, without any flaw at all!

I admired it myself, it was even a pity to cut

Zarina, thanks for the recipe! Hell three times already, in x \ n, the first two times the roof turned out to be concave.This time I added a spoonful of flour to the bun and everything worked out as it should. Delicious bread!
🔗

Your bread is simply incomparable! I don't even look so pretty. As for the liquid, yes, you may need a little more flour. Therefore, I advise diluting water in half with kefir. Girls, what are you clever!

Zarina, this time I put the flour harder, "Upper Room" is called, I think that's why it turned out so plump.

Zarina, this time I put the flour harder, "Upper Room" is called, I think that's why it turned out so plump.

We don't have such flour. For baking, basically everyone uses flour of the Shtibel series. I will try another time not one bread, but bread in half with flour for baking pastry. The one is stronger.

There protein 12.0 g. for 100g. flour. And instead of apples. poured balsamic vinegar.

[Pumpernickel (German Pumpernickel) is a type of bread in Germany.]

Pumpernickel (German Pumpernickel) is a type of bread in Germany.

Pumpernickel is a bread made from wholemeal rye flour with inclusions of parts of unmilled grain (Volkornbrot). Pumpernickel is typical for Westphalian cuisine. Pumpernickel bread has a very positive effect on the digestive process and was used as a remedy for constipation in Germany even in the late Middle Ages.

The oldest bakery still operating today, where Pumpernickel is made, is located in the East Westphalian city of Soest and was opened in 1570 by the master Jorgen Haverlant. It still belongs to the descendants of Haverlant.

The origin of the name "Pumpernickel" is interpreted in different ways. Some German researchers believe that the name originally meant in the dialect "farting Nikolai" and is associated with the acceleration of the digestive function of the stomach, produced by this product. The famous German historian Hansferdinand Döbler, on the other hand, writes that during the "witch trials" that took place in Hesse in the 16th-17th centuries, the word "Pumpernickel" meant "the devil." However, already in the 17th century, the German writer Grimmelshausen in his novel "Simplicissimus" mentions "Pumpernickel" as a type of black rye bread.

Pumpernickel is made from coarsely ground rye flour and whole grains of rye. Whole grains are initially soaked in hot water overnight. The closed dough is baked at 200 ° C and then “languished” at a gradually decreasing temperature, down to 100 ° C, from 16 to 24 hours. Such a lengthy, “traditional” process is inconvenient for the daily baking and sale of bread, especially considering the availability of Sundays and holidays. Therefore, a simplified method was developed, lasting from 12 to 16 hours. In this accelerated cooking, alum and / or yeast are added to the dough. To give the bread the desired dark shade, sugar beet syrup (concentrated juice) is also added.

Pumpernickel bread can be stored for an extremely long time. Sealed - several months, in cans - up to 2 years.

I myself wanted to share this information with the people, so many thanks to Korf. I will add only the second part of the article from Wikipedia (this is the first), which is not in the Russian translation. When Pumpernickel moved with the Jews from Europe to America, the recipe changed because the bread took too long to cook and was not commercially satisfactory. Thus, white bread flour got into the bread (for strengthening), as well as yeast - to speed up the process. Well, the Jews of those times, the people for the most part poor, did not disdain both corn flour and wholemeal - everything that was in the bottom of the barrel. The pleasant brownness of the bread was achieved through cocoa and molasses. From this "Nickel", I think, no longer get drunk. But there is still something, right?

From this "Nickel", I think, no longer get drunk. But there is still something, right?
: girl_haha: I wonder if anyone confesses?

There protein 12.0 g. for 100g. flour. And instead of apples. poured balsamic vinegar.

You helped me a lot. Since I am not particularly versed in varieties. Today I reviewed all my Stiebel packs.And so: 12 g of protein per 100 g of flour is contained in the "Country flour" variety (such gray). I generally adore this variety. Well, now, if we make rye bread, I'd better add the gray one.

and here is my bread ... I liked it! Now my husband will come home from work, appreciate ...

[White]

White , you got a very nice bread! And this is right the first time?

[Milda]

Milda, yes ... this was the first time I did it!

Colossal! Only the third time I got a "presentation".

[I appeal to all the girls who have grown such cool tall breads: tell me, what recipe did you use to make them: according to the first one, which was at the very beginning of Temka, or according to the second, where I wrote that this is a recipe for a real American Pumpernickel?]

I appeal to all the girls who have grown such cool tall breads: tell me, what recipe did you use to make them: according to the first one, which was at the very beginning of Temka, or according to the second, where I wrote that this is a recipe for a real American Pumpernickel? : girls, After all, a real fart can't grow so tall and fluffy Quarteron in any way. This is a very swarthy and stocky mulatto with a very piquant southern taste. The first bread (I have two of them in the subject) cannot be called Pumper. Someone called it on the forum, everyone liked it, it sounds beautiful. But it doesn't look like the original Pumper at all. Therefore, I have included the recipe for the second bread from the American book on cotton "Electric Bread". This one is more similar, although also, you know ...

Zarina, I baked according to the recipe from the first page, only instead of the sl. I put olive oil, vinegar - balsamic, coffee - ground and not tsp, but a dining room.
I used to bake Pseudo-Pumpernickel from Sima with Karina-forum. Also very tasty, but different.
And I saw your recipe on page 8 only later, when I baked it I'll try this recipe too

[Milda]

Milda,
These are completely different breads, I like bread from Zarina herself more - it is so spicy

Yes, I will definitely bake! But you won't find flour with fire during the day. I'll add some bran. 8) I also like it when black bread is more spicy.

Zarina, I baked according to the recipe from the first page, only instead of the sl. I put olive oil, vinegar - balsamic, coffee - ground and not tsp, but a dining room.
I used to bake Pseudo-Pumpernickel from Sima with Karina-forum. Also very tasty, but different.
And I saw your recipe on page 8 only later, when I baked it I'll try this recipe too

Balsamic bread makes good bread, but it smells terrible when kneaded and raised. And the taste is still not the same ... I approve of ground coffee with all my heart. But I didn’t do it with olive, it’s still typical of Mediterranean breads .... I sometimes make it with good margarine, it turns out very well.

And I also want to say not quite the topic: I generally adore rye and grain bread, for this I bought cotton, because we do not have tasty black and gray bread. I tried a bunch of different ones. But I considered and still consider the most delicious "Black beer bread" from Dentist from our forum. This is just a gourmet delight and a great success for the bread machine. After all, with leaven, of course, everything turns out well. But when only in x / n and only from ordinary means, wow!

Zarina,

I really want to try your pumpernickel recipe. We can say for his sake and bought a bread maker - I love pumpernickel!
tell me but you can bake it without wheat flour, only with rye?

so that it was dark, without admixtures of white ...

Well done for reaching for perfection. But it's still better to start with much simpler recipes (for example, from the sample that stands at the beginning of the topic - everyone always gets it). A pumper can be made from just black, but this is not for x / n. It's all leaven, torment, and all that. Just like that, black flour will not pull bread. She needs reinforcement in the form of white. You try the recipes first. And then you yourself will experiment. I'll take a look at Gertrude Weidinger, she seems to have something similar.

I realized thanks!

I will continue to use recipes until you find rye pumper recipes!

We sell such pumpernickel in the store, which is completely black, a delicious infection - but there is no detailed composition on the etiquette, they hide the recipe from the people

I found it:
German Pumpernickel

Ingredients:
375 grams of rye flour, one-time fine
375 grams of one-time rye flour, coarsely ground
250 grams of rye sourdough
375 ml. warm water
1 spoon of salt
80 grams molasses (sweet sugar beet syrup)
Preparation:
Mix both types of flour, make a depression in the middle, into which pour in the leaven and mix a little with the flour. Add salt, gradually water and molasses. Knead the dough until all ingredients are fully combined.
Remove the dough, grind the bowl well with flour and put the dough back. Sprinkle with flour and on top, cover with a towel and place in a warm place for 3-4 hours. When more than half has grown, remove onto a floured board.
15:07
Knead well, form into a roller and place in a metal pan greased with vegetable oil and dusted with flour. Cover and set for another 20 minutes.
At this time, preheat the oven to 150 ° C. Moisten the top of the bread dough with water, cover the mold on top tightly with aluminum foil and bake on the first step from the bottom for 8 hours at a temperature of 125-150 ° C (best overnight). Setting the right temperature is very important. When the temperature is set very low, the bread in the middle can stick. After turning off the oven, leave the bread inside until it cools completely, this is about 1 hour.
Wrap the cooled bread tightly in aluminum foil and then cool completely in the refrigerator. It is best to cut such bread after 1-2 days after baking.
15:11
like this)

Well, that's smart. This is the most correct recipe. And the one that will soon sing in our bread maker is, of course, a surrogate. Of course, I would definitely do it. If you could get these types of rye flour and rye sourdough from us. I have nothing but molasses (molasses) for this bread ...
We have only one type of rye flour (Shtibel 7) - and I don't know what it is ...

[Whole rye flour]

We have only one type of rye flour (Shtibel 7) - and I don't know what it is ...

It is whole grain, and it is written in Russian on it Whole rye flour

Exactly. As I did not immediately realize. So, whole is coarse rye?

Hello girls! I want to try baking bread according to the recipe from the first page. If water + milk powder is replaced with plain milk, what will be the result. Thank you in advance.

Now I have my favorite pumpernickel bread! I only increased the amount of rye flour due to wheat: rye flour 205g and wheat flour 300g. And instead of coffee I added 1 tbsp. l. kvass wort concentrate. Baked in a Philips bread maker on program 2, weight 1000g, dark crust. Delicious! Especially with multicooker ham!

Lola, please tell me you don't have a photo of the kolobok. I'm just a beginner in baking and I clearly want to see what a bun should be, so as not to overdo it with water or flour. Thank you in advance!!!!

Lola, please tell me you don't have a photo of the kolobok. I'm just a beginner in baking and I clearly want to see what a bun should be, so as not to overdo it with water or flour. Thank you in advance!!!!

Lola, unfortunately, has not been on the site for a long time.

We read about the kolobok here, choose by the type of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
And we get acquainted with the whole theory of baking using the links in the topic Bread again did not work out, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Thank you Admin !!!!!!

Thank you Admin !!!!!! I read all the information. But with the kolobok it is still not clear. Wheat flour already know how it should look, I saw rye at Vanya's 28, but when wheat and rye flour are mixed, what a bun. A little thinner like wheat for every day from Brads or a turnover thicker. Excuse me. that she asked so many questions.

Everything, I found a rinse bun. True, not all photos are opened !!! Excuse for troubling!

Everything, I found a rinse bun. True, not all photos are opened !!! Excuse for troubling!

We will talk about koloboks in the topics of koloboks, there is all the infa, but there will be questions - I will answer in the topics of koloboks

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I baked this wonderful bread. I liked it very much. He baked in terms of grams, added flax seed, sesame seeds. caraway. I didn't mix cocoa, natural coffee, homemade apple cider vinegar. Sweetly, follow. just put half a dose of honey. Powdered milk was not added.

Thanks for the recipe! Excellent bread came out! And the scent .... mmm! I added 1 tsp. cumin.