There is a saying that “if you fail, try and try again.” Luckily I only had to try once. I made pumpernickel a few months ago. It turned out horrible, so I tried again, and succeeded.
So there are two types of pumpernickel. First, is what you are probable familar with – the Jewish-American pumpernickel. It is very similar to a rye bread and it’s great with deli meats. The second is the German pumpernickel, from which the first originates. It is much denser, all rye flour, and takes days to rise. It all started several centuries ago, and today this German pumpernickel is very hard to find in US markets.
The large amounts of rye in the German bread make is rather difficult to digest. I will leave out all the pleasant details, but this is how is became known as “Satan’s farts” (or “pumpernickel” in the German language).
Because I have digestion problems on any day of the week, I decided to make the American-Jewish varietal. Read on…
- 1c potatoes, mashed, room temp.
- 1 3/4c water, lukewarm
- 1/2 tbsp unsweetened chocolate (approx)
- 2 tbsp molasses
- 1 tbsp salt
- 1 tbsp veg oil
- 1 tbsp caraway seeds (or more)
- 1.5 packages active dry yeast
- 1 1/2c rye flour
- 1c wheat germ (optional)
- 4c flour (approx)
1) Place water and yeast in small bowl, and proof yeast.
2) Place all ingredients in mixing bowl, but only half of the white flour
3) Once the yeast has proofed, and to mixture.
4) Begin mixing for 10 mins, and add more flour as needed (can also hand knead)
5) Let rise for 1.5 hours, punch down, let rise for 30 mins.
6) Break into two rounded loaves. Let rise for 30 mins.
7) Bake at 350F for 30 mins.