Pumpernickel - Hildesheimer Pumpernickel (Polaris Floris 0508D and Kitchen 0507D)

Category: Bakery products
Kitchen: german
Pumpernickel - Hildesheimer Pumpernickel (Polaris Floris 0508D and Kitchen 0507D)

Ingredients

eggs 4 things.
sugar 750 g
flour 750 g
baking powder 1/2 bag
peanut 100 g
cocoa for color taste
milk 2-3 tbsp
cinnamon 1 tsp
carnation 1 tsp

Cooking method

  • "Black bread? No, this is far from the case. You shouldn't make any dry rye sandwich with Hildesheim Pumpernickel. And it has significantly more calories. The special diamond-shaped biscuits taste very sweet, a bit like Speculaas. Master Thomas Schwetje Baker no longer sells them. But for the readers, he shows an old recipe that he baked after his grandfather. “Baking Hildesheim Pumpernickel is very expensive because the dough is very crumbly,” said Thomas Schwetje. “But it tastes even more delicious, especially around Christmas. They are nicely crispy. "
  • "And here's how: Mix the eggs and sugar well. Add the other ingredients and knead the dough. Roll out into a layer about four millimeters thick and cut strips about 10 inches long and five inches wide. Place each strip on oiled pallet; better on parchment paper. Grease the strips with yolk. Bake over medium heat for 10-12 minutes at a temperature of about 180 degrees (convection). Pumpernickels are ready when they are golden brown. more fried substances and the dough becomes bitter.It is better to get the biscuits early so that it is not too late.
  • Very important: Cut the pumpernickel into pieces immediately after baking (a strip into three pieces) and remove from the stove while the dough is still warm. Otherwise, it will crumble a lot. From a given number of ingredients, four or five sheets are obtained. Keep the finished Pumpernickel in a stone pot or in foil so they won't get soft. If you like baked goods that are less sweet, use less sugar. But be careful: instead of sugar, add the same amount of flour to bind the egg liquid. "
  • 🔗
  • Guided by these recommendations, I kneaded the dough. I took 1/4 of the ingredients (for 1 egg, I put half of 1 / 4-75 g of sugar; nuts are not chopped very much - in pieces). From this amount of dough, a portion is obtained for one or one and a half bottom of the bowl, depending on the rolling of the dough. You can distribute the entire dough along the bottom of the bowl or roll a flagellum (strip - sausage) by distributing it in a greased bowl in a spiral and flatten to the desired size. Before baking, smeared with yolk, gives a gloss and a more pleasant color, especially with cookies without cocoa. I baked in a multicooker on the Baking mode for 15-20 minutes (depending on the shape of the dough) After cooking, immediately remove from the multicooker and cut into diamonds.
  • 🔗 (this is from one layer from another portion)
  • The biscuits are crumbly and very aromatic, good for tea and coffee (eaten as "seeds"). This dough in German cuisine is used to make cake cakes: whole or chopped.
  • 🔗
  • Bon Appetit.

Time for preparing:

about 30 min.

Cooking program:

multicooker baking mode

Note

A source:
*

NataliARH
this is your Berlin bread cookie, I baked it, pumpernickel is completely different, there are whole grains of rye, this is black wet bread, not cookies 🔗Pumpernickel you translated the text incorrectly, they write that it is very difficult to bake pumpernickel (according to technology), and they say the cookies that they represent in the recipe are much tastier.
Ligra
NataliARH, thanks for the comment, but this is not bread, there are also cookies, because this is not the only source (this recipe is already very many years old). I also know about bread.
NataliARH
The recipes are very similar! so I thought that this was a mistake in understanding pumpernickel as bread. I think that this is the same thing, just over the long history of these cookies in different lands of Germany baked in different ways and names differ, apparently, Berlin bread and pampernickel Hildesheimer are relatives in the distant past. Your truth !!!
Ligra
NataliARHmaybe some cookies and relatives in the very distant past. There are a lot of borrowings in the kitchens of those lands, etc.
NataliARH
Ligra, of course, relatives, sugar = flour, the same spices and nuts, only the method is different, well, they found each other on the Bread Maker website !!!
Sindi
What good cookies!
Ligra
Sindi, Thank you

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