Bavarian pumpernickel (bread maker)

[My dough came out about 500 ml - in 5 hours at 25-28C it rose to 1600 ml.]

Bavarian pumpernickel (bread maker)

Category: Yeast bread

Ingredients
Dough:
Wheat flour	80 g
Rye flour	70 g
Water	120 ml
Black beer (instead of malt)	150 ml
Honey (instead of molasses)	1 tbsp. l.
Fresh yeast	7 g
Wine vinegar	1 tbsp. l.
Dry mix for dough:
Wheat flour	100 g
Rye flour	200 g
Sugar	1 tbsp. l.
Gluten	3 tsp
Cocoa	2 tbsp. l.
Ground coffee (finely ground natural, not soluble)	1 tsp
Mix all this and leave to wait until the dough is ready.

Cooking method

• Knead the dough and leave for 4-8 hours - we focus on the time when the dough rises to the maximum and is about to go back down, but has not yet started this descent My dough came out about 500 ml - in 5 hours at 25-28C it rose to 1600 ml.
• When adding to the dough - do not throw everything at once, but leave 50 grams of the mixture, in case of regulating the kolobok, you never know.
• For example, I have 30 grams of unused mixture left.
• Throw in the dough + dry mixture +
• - salt - 2 tsp.
• - olive oil - 2 tbsp. l.
• Knead for 20 minutes, transfer to a mold, cover.
• Proofing for 2 hours at 25-28C (I fermented in the oven).
• Further, without removing the bread from the oven, set the temperature to 220C (at 220 it heated up to 260C at 220!) And bake under the lid for 40 minutes.
• After 40 minutes, reduce the temperature to 180C, remove the lid and bake for another 20 minutes.

Note

How did it all start?

And from the fact that my fastidious body loves very few types of bread and then rye, and more specifically only
Bavarian - it does not taste bitter, and does not sour too much, but in moderation, and without cumin and coriander, and at the same time not faceless.
The gray Darnitsky and the Russian were bought out of grief only when my beloved was not there.

Thanks to HP, like everyone else, I began to experiment, I began to use only live yeast, started leavening, a whole bunch of leavens, tried a lot of things, but something is not right, and the malt tastes bitter to me, and the purchased leavens are also not right, and the kvass with beer is not saved the situation ...

Well, of course, from time to time I still bought Bavarian

And at this time, at the only bakery that makes this bread, apparently the crisis has severely blocked the recipe, and the Bavarian one was getting worse and worse.
The other day I came across another bakery (or a mini-bakery, I don’t know), but the bread was delicious, of course - a loaf of Bavarian cost 9 UAH (versus 3 UAH for a regular one).
But it was just very tasty, but by no means amazing ...

And again I began to analyze ...
So - I don’t like the taste on leavens (any), so there are still 2 ways for samples, which for me were always very energy-consuming:

- on dough;
- brewing method;

I am even more than sure that the original is being brewed, but somehow I cannot master this brewing process and that's it, only if nothing really helps I try.
But with the dough you can indulge in anything - and it turned out - the long-playing dough is to my taste the most!
And I began to look for rye on dough, and in almost all recipes sourdoughs appear, but then I came across Pumpernickel on dough and, having modified it, got very close to Bavarian.

Similar recipes

German Rye Soda Bread with Cumin - Diet Version (Alexandra)

German rye bread Holsteiner Landbrot (Goldstein Country Bread) (Gasha)

Stollen (German Christmas bread) (Omela)

Wow !!! What a beautiful bread !!! And the taste, of course, is also amazing. So I immediately wanted to do it. But there is no gluten. Is it possible without her somehow? Thanks for the recipe!

[Yutan]

Yutan, it is possible, just a bit the structure of the crumb will be different, but this should not affect the taste so much.

For example, I do not have molasses, I had to replace it with honey, which was fine.

The only thing that I did not specify in the recipe and it can give a really different result
- this is a type of rye flour - I took rye wallpaper, that is, this grain is ground together with the shells and the germ.

It's just that they sell Luhansk flour and they never write what it is, but I know that it is wallpaper, not peeled.

[julifera]

julifera , amazing !!! The next bread is yours !!!
I am approximately such hell, but I'm sure the nuances are critical.

[Stеrn]

Stеrn, that seems to be all the recipes are similar, but for now, pick up the most-most
That seems to be the same name - Bavarian - and so many different modifications of it ...

Now I came across a site where it is written that after all beer and olive oil - a distinctive feature of the Bavarian. Therefore, I decided not to change beer for kvass, just reduce the amount.

And from myself I will add - it is also of great importance wine vinegar - since the crumb has such a rubbery structure thanks to it, I think it adds flavor too.

The funny thing is that you could faint from the dough, it smelled like a brutal, just knocked off your feet, but already when it was baked, the smell became excellent! Everything superfluous has disappeared, and the bitterness is so soft, and not with a bitter aftertaste.

In short, this recipe for me has become the best

And I was also addicted to this photo, beauty .....:

I just baked it with a slight modification - I didn't add coffee.
Uraaa - the extra bitterness is gone !!!! That's what I wanted !!!

I really liked the bread, a little bit sweet for me and did not lay down coffee, and so superrrrr

girls, help!
mine refuse white, demand "real black"

tell me, does it matter that the yeast is pressed (ie, "wet"?)?
we have on the market, in principle, you can buy

[natamylove]

natamylove

The bread turned out great

I'm glad you liked it

The amount of sweetness in the recipe is theoretically calculated to balance the sourness of vinegar and the bitterness of coffee.
I, too, came to the conclusion that less sugar is needed, but since my son mostly relies on bread and loves a sweet shade, when I do.

To be honest, now I only make this bread from rye, so it has taken root with us in earnest, although it seems to be a long time with this dough, but we can no longer refuse it

I tried to speed up the process by adding dry Agram sourdough - the result - beer-yeast is NOT friendly with this sourdough

You need EITHER beer OR Agram!

And naturally I choose beer!

[Friday]

girls, help!
mine refuse white, demand "real black"

tell me, does it matter that the yeast is pressed (ie, "wet"?)?
we have on the market, in principle, you can buy

Friday - try on dry ones, a lot of people work for them, just want them to be reliable, so as not to let them down.
Just the other day I came across in our topics on the Old - that 7 grams of wet = 1 tsp. dry

But the fact that it will turn out a little better on the living is a fact

[julifera]

julifera, thanks, I have already bought fresh "wet" ones, I will put them tomorrow
(or else today .... we'll see)
I'm thinking, add coffee or not
and even wine vinegar with mnu with garlic additive, would not spoil

[julifera]

well, in general ..... I baked it in MV
transferred a little cocoa, but not bad, very
but next time I'll try in the oven
and then - in HP

of course, in MV, the proofing magically turns out (20-30 minutes, no more is needed), but there is no really crispy crust and the smell is not very much (this generally concerns all my MV breads, except that once the whole apartment smelled of nuts from fenugreek)

there was a mistake - I sprinkled wheat flour into the dough, I had to reduce it later, but the dough rose quite normally
yes, and I didn’t want to give the dough yet

juliferaThanks again for the recipe!
I will bake, I liked the bread and without unnecessary trouble, that is, a very "working" recipe

[Friday]

Friday, when you try it in the oven, then you will get the most delicious and there will be something to compare

Sometimes, due to fatigue, I do not have the strength to fiddle with the oven at night, and I make dough from 18 to 22-23 pm and throw the whole thing into the HP (if the oven is not programmable, then the spatula must be removed after kneading). I’m waiting for the kneading to end to shape the loaf, otherwise it will grow up with a clumsy and crooked baked.

I set up an alarm clock for the time when I need to go to take out the bread and fall asleep, then on autopilot I get up on the call and go to shake out the finished bread.

In my DeLongy, it still does not turn out as airy as in the oven, I have not tried it in Moulinex yet, it bakes harder, but it’s already too lazy to fiddle with taking out the shoulder blades.

In any case, after HP it was quite tasty, but in the oven it's still better

[julifera]

I baked this version of Pumpernickel today with minor changes.
Instead of coffee, I took liquid chicory, it does not give such a strong bitterness as coffee.
And she also licked the finished dough - it seemed that there was enough honey, and did not add a spoonful of sugar.
As a result, we are very, very satisfied with the bread !!!
Not only did he come out handsome, but also delicious, delicious!
Thanks for the recipe julifera !

I even took a picture, it was too handsome, I'll post it a little later

[SilviaBum]

SilviaBum - wonderful! Photo in the studio

Here

[SilviaBum]

SilviaBum
Handsome man

[julifera]

julifera
If you use Dobrodiya TM rye flour, it is peeled. I was somehow puzzled by this question and called the company ...

[julifera]

julifera
If you use Dobrodiya TM rye flour, then it is peeled. I was somehow puzzled by this question and called the company ...

LenaV07, yes, her own, but from old stocks.
Perhaps now they are already doing a peeled one.

At one time, when it was not easy to find rye flour in our city, and it was inconvenient to buy a whole sack in Dnipromlin and pack it, I stumbled upon Dobrodiya in Bill - packing of 1 kg, there were not many of them left, we took all that was (the labels on the pack were green).
Then a month or two later, there was another import of this flour, we again bought a lot, a lot (the color had already changed to brown).

And then a whole year passed and I finally got to those first packs in the pantry, and so it was written on them, on the green ones that wallpaper flour, while I am sure that the structure of flour from both purchases is the same the same.

I haven’t bought the new Goodness yet, so I cannot compare it with mine.
In mine, when sifting 300 grams of flour through a coarse sieve, a teaspoon of large bran remained.

[julifera]

julifera
Yeah, I also have it out of stock ... Both green and brown. But on my packs nothing is written, that's why I called to Lugansk. I think that this is not so important and does not affect the quality of the bread, I just clarified ...

[julifera]

julifera,
Is it just wine vinegar?

[julifera]

julifera,
Is it just wine vinegar?

Not critical, it just gives a kind of aroma, I sometimes do with apple

Only sugar needs less is a fact
Or is it my honey has become terribly sweet, I don't know ...

[julifera]

julifera,
I have some kind of yellowish vinegar - I just don't remember - wine or balsamic and apple cider for sure :)
And I will not be with honey, but with molasses

Then it's better to start with an apple one.

[julifera]

julifera , Thank you!
This was my first rye bread.
She added honey and sugar, but refused coffee. Added some nuts and dried fruit for goodness.
Very tasty bread, slightly sweet and aromatic!

Have you tried to make it in a bread maker? completely from kneading to baking? I want to try one of these days and I also have nesquik cocoa. will it fit or not?

[orhidea]

Have you tried to make it in a bread maker? completely from kneading to baking? I want to try one of these days and I also have nesquik cocoa. will it fit or not?

orhidea - if you can repeat the proving time in the HP according to the recipe (for example, take out the scapula) - then you can also in the HP

I occasionally add cocoa instead of coffee, but I just have regular cocoa powder. Nesquik, as I understand it with vanilla, I can't say what the final taste will be.

The bread tasted funny - as if you were eating beer with a coffee flavor, and the next day just with coffee. Ideal for sausage or bacon sandwiches.

Good day to all!
And if the oven is in HP, then in what mode. rye? Maybe someone tried it ?!
And are there any nuances in this?

Girls, tell me, if you replace beer with dark malt, then how many tablespoons? And more, tell me, please, you have a whitish bread, how should this be done? sprinkle with flour before baking?

Girls, tell me, if you replace beer with dark malt, then how many tablespoons? And more, tell me, please, you have a whitish bread, how should this be done? sprinkle with flour before baking?

Without beer, you get a different bread, in the sense that beer has its effect on the dough - on its germination and development.
malt you can take 1 tsp
White - this is because when there is a lot of rye flour, the dough is very sticky. Therefore, I rolled the workpiece in wheat flour, so it came out whitish

Oh no no no! And I already kneaded the malt, I saw the message late! we will wait for what happens.

And how to achieve black bread?

And how to achieve black bread?

Cocoa powder or chicory - if needed, so that the taste is not greatly affected.
Instant coffee will also give a dark color, but it is more audible in bread.

Thanks for the recipe !!! Has baked already three times, very successful bread. True, I strongly deviated from the original source (I cannot do without correcting for myself) - but the result is still wonderful. Beer equated to 2 tbsp. l. fermented red malt, mixed with boiling water, in the amount of 150 ml. I didn’t add any cocoa coffee, these are purely dessert options for me. I took my dough, on which I bake all the bread - "ripe dough" according to Bertina. And put the raisins, dried apricots, seeds.
I knead in HP, dilute and bake in a slow cooker.
Once again - THANKS to the author !!!

Cocoa powder or chicory - if needed, so that the taste is not greatly affected.
Instant coffee will also give a dark color, but it is more audible in bread.

I put it all, but it doesn't work very black