{"id":2157,"date":"2010-03-20T18:20:04","date_gmt":"2010-03-20T17:20:04","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/03\/pumpernickel\/"},"modified":"2017-04-21T21:09:09","modified_gmt":"2017-04-21T19:09:09","slug":"pumpernickel","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/03\/pumpernickel\/","title":{"rendered":"Pumpernickel"},"content":{"rendered":"

\"Pumpernickel\" Pumpernickel<\/a> is not a bread that I can eat, because it contains lots of rye. But my boyfriend love this kind of bread very much and I was always fascinated because this bread is more cooked in its own steam than baked for about 16 hours at low temperature. The enzymes in the rye break down the starch to sugar during baking because the dough is heated slowly. Part of this sugar caramelize and part of it reacts in the maillard reaction<\/a> where amino acids react with reducing sugars. This reactions give the dark brown, nearly black colour and the slightly sweet taste to the bread.<\/p>\n

Pumpernickel is baked in closed tins normally, but I used Weck glass jars<\/a>. But you should only use mold form only because it is really hard to get the bread out of the tulip<\/a>. I used both and had to struggle to get the bread out. But luckily jar, bread and even me survived this adventure without injuries \ud83d\ude09<\/p>\n

This post goes to Susans Yeastspotting<\/a>, her weekly showcase of yeast baked goods.<\/p>\n

The recipe is easy to prepare, only the baking is time consuming. But the result is convincing: Dark nearly black colour, a little bit moist, like pumpernickel has to be. I modified the recipes I found in the web until I had a recipe that suits me. I reduced the amount of molasse and increase the amount of cooked rye berries. And then I add Sunflower seeds. Sunflower seeds are no typical ingredients for pumpernickel but they add some nice flavour to the bread.<\/p>\n

And my boyfriend? He gave the best praise that a baker can get. He eats my pumpernickel the whole day: For breakfast, lunch and dinner and as a snack, too.<\/p>\n

Pumpernickel<\/span><\/h1>\n

for 750 ml weck glass jars (mold form)<\/p>\n

Sourdough:<\/strong><\/p>\n