What makes pumpernickel brown

Explore our online resources for learning at home. Dear Anne and Sue, What is the difference between pumpernickel bread and rye bread? Colleen Croll Victoria, B. Still have more questions? You'll find more answers in our archived monthly feature articles by the Inquisitive Cooks. Meet the Inquisitive Cooks. Dear Colleen,. Dear Colleen, Pumpernickel bread is usually made with a high proportion of rye flour and a small amount of wheat flour.

In addition to coloring and flavor agents, American bakers often add wheat flour to provide gluten structure and increase rising and commercial yeast to quicken the rise compared to a traditional sourdough. Because of the ways in which American bakers have changed the original German recipe, and for economic reasons, they tend to eschew the long slow baking that is characteristic of German pumpernickel. The result is a loaf that resembles commercial American rye bread -- a bread made with a mix of wheat and rye flour -- but with darker coloring.

Many bakers also add a significant amount of caraway seeds, providing an alternate flavor that is now characteristic of many American commercial pumpernickel and light rye breads. American pumpernickel loaves are almost always baked without a baking pan, resulting in a rounded loaf. These breads do not have the dense crumb of a traditional German pumpernickel, and have a rather different flavor profile derived from the added darkening agents and the faster baking process.

American pumpernickel bread is associated with Jewish cuisine and can often be found in stores that sell "Jewish rye" and other Jewish deli foods. In addition, American pumpernickel dough is sometimes combined with light rye dough to produce a type of bicolored rye bread known as "marble rye", as well as being made into bagels. From Wikibooks, open books for an open world.

Cookbook Recipes Ingredients Bread Pumpernickel is a type of German bread traditionally made with coarsely-ground rye meal. Types of Pumpernickel [ edit edit source ] Broadly speaking, there are two different pumpernickel traditions -- the Westphalian pumpernickel, made almost completely from rye and a sourdough starter, and the American Jewish tradition, in which the bread is closer to a basic American rye bread with rye flour for flavor and wheat flour for structure.

German-style [ edit edit source ]. Hidden category: Cookbook. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more.

The dough will look greasy. Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes. Lightly butter a byinch loaf pan. On a lightly floured work surface, pat the dough into a inch square. Roll the dough into a cylinder and pinch the seams together.

Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.

Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer.

The pumpernickel bread can be wrapped in plastic and foil and kept at room temperature for 3 days. I've tried this recipe twice and both times the dough did not rise and the center was completely raw. I think the times are way off in this recipe and I don't have enough experience to fix it.

Love this recipe but made some changes. Came out fantastic. Will use this base recipe with different flours for different types of bread. Great soft beautiful bread-. I added instant espresso to the warm milk to get that dark color. Turned out perfect. It's a pretty good recipe, but I was looking for more of a darker more flavorful Pumpernickel. This is a cross between rye and pumpernickel.