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…