Pumpernickel
Food
Date: Sun, 19 Jan 2003 22:20:49 -0500 From: Jeff Renner Subject: Pumpernickel Brewers I have had several requests for a recipe for authentic Westphalian pumpernickel. Here is one that is rather large, but it can be reduced. Its actually pretty easy to make. The basic ingredient is coarsely broken rye kernels, called rye chop or coarse pumpernickel meal in the bakery trade. You might be able to get a friendly bakery to order some for you. I get it in 50 lb bags for around $10.00. Or you could buy rye kernels from a feed store or food coop and grind it yourself. The loaves are sour fermented for three days, then baked at 225F for 8-14 hours in covered pullman loaf pans, which are long, rectangular pans with sliding covers. You can bake it in regular bread pans with foil covers. This bread is dark, dense, moist, chewy and very aromatic. Organic acids and alcohols formed by the fermentation form aromatic esters and the baking produces dark, flavorful Maillard reaction products. For five large loaves: *Day One 2 oz. active dry yeast (optional, you can rely on "wild" yeasts on the rye) 10 lbs rye chop 26 cups water Hydrate yeast in one cup of water at 105 F (or use half as much instant dry yeast and mix with rye meal before adding water. Mix well into a loose porridge, let ferment at 75-80F if possible in covered bucket *Day Two Add 6.5 lbs rye chop, mix well, return to bucket to ferment *Day Three 6.25 lbs rye chop 8 oz. salt Mix well (sort of knead) until it achieves some degree of cohesiveness (this requires a professional mixer, but smaller amounts can be done by hand). This will be a wet, stiff consistency rather like potters clay, not like typical bread dough. Let rest for two hours, mix again, divide, shape into long "rolls,", roll in rye chop to cover on all surfaces. Put into pans (grease if they are not non-stick), press down into pans to flatten tops. The loaves should fill pans 2/3s. Cover, Let rise about two hours until risen 50% to fill the pans. If using foil covers, weight the tops to keep tops flat. When risen, bake in oven at 225F with pan of water to provide moisture in oven. I bake 14 hours. When baked, remove from pans, let cool. Slice very thin when cool. Tastes great with thin sliced Westphalian ham, other lunchmeats, cheese, smoked fish, or just butter. Goes great with any good German style beer. Anyone who tries this please report back to the HBD readership on your results. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner@comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943
1/21/03
Pumpernickel