George Greenstein's “Secrets of a Jewish Baker” is a wonderful source for traditional New York-style Jewish baked goods. It has been criticized for giving ingredients in volume measurements only, though. I have previously provided Greenstein's formula for Jewish Sour Rye with ingredient weights, but I realized today that I had never done this for another of my favorite Greenstein breads – Pumpernickel. So, here is Greenstein's pumpernickel formula converted to weights.
This is Jewish pumpernickel. It is moist and chewy. It is not the dry, dense German-style pumpernickel. I make it generally as long loaves, as pictured. However, you can also make it as round loaves, in which case you should dock the loaves by making 6-10 holes in the top with a skewer or ice pick, rather than scoring them across with 3 slashes. You can also make this bread in loaf pans, in which case I would score them with a single slash along the center of the long axis.
, by George Greenstein. The ingredient amounts are both those Greenstein specifies and the ingredient weights I actually used. The procedures are adapted from Greenstein's.
Pepperidge Farm Bread, Pumpernickel, Jewish, Dark Pump
1. Rye sour: This is a rye sourdough starter. You can make it from scratch. You also can easily convert a wheat flour sourdough starter to a rye sour by feeding a small amount of your existing starter with rye flour and refreshing it a couple of times.
2. Altus: This is “old” rye bread cut into small pieces, soaked in water until saturated and wrung out. It was originally a way for bakers to re-use bread they hadn’t sold. Waste not. Want not. However, it does make for a more tender and flavorful bread and has become traditional. It is optional. I keep hunks of leftover rye bread in a plastic bag in my freezer to use as altus.
3. Pumpernickel color: This is really optional but is necessary to give the black color expected of pumpernickel. It also gives the bread a subtle bitter undertone without which it just doesn't taste right. You can use 1 tablespoon of powdered caramel color, instant espresso cof
Real Ny Jewish Rye Bread Recipe Recipe
4. Pumpernickel flour: This is whole grain, coarsely ground rye flour. You can use dark rye flour, but it won’t be quite the same. I get pumpernickel flour from King Arthur’s Baker’s Catalogue. Like other whole grains, it will spoil in time. I keep it in my freezer in a 1 gallon Ziploc bag.
5. Common flour: This is also known as first clear flour. Its definition gets into esoteric grain milling stuff, but it is necessary for authentic Jewish rye breads, including pumpernickel. It also makes wonderful sourdough breads as a substitute for bread flour or a mix of white and whole wheat flours. I get First Clear flour from King Arthur’s Baker’s Catalogue.
6. Cornstarch solution: Mix 1 ½ tablespoons of cornstarch in 1/4 cup cold water. Pour this into 1 cup of gently boiling water in a sauce pan, whisking constantly. Boil until slightly thickened. Set aside. It can be kept refrigerated for a few days in a sealed jar or covered bowl.
Latest Crossover Jewish Rye/pain De Seigle (french Rye Bread, Which I Loved When Living In Paris In 83 86) Modified Zojirushi Recipe W/120g Pumpernickel Flour & Less Bread Flour, 4tbs Of Rye Bread
7. Caraway seeds: I don’t use them in pumpernickel, myself. You can add other things to pumpernickel, though, such as flax seeds (soaked overnight), sunflower seeds, raisins, minced onion.
In a large bowl, sprinkle the yeast over the warm water to soften; stir to dissolve. (If using instant yeast, mix it with the flour, don’t dissolve it. Add the water to the rye sour and mix.) Add the rye sour, altus (if desired), pumpernickel color, pumpernickel flour, 2 ½ cups of common flour, and salt. Mix thoroughly until the dough pulls away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead, adding small amounts of flour as needed. Make the dough a bit stiffer than normal, since this dough softens as it is kneaded. Knead the dough until it feels smooth and silky (5-8 minutes).
Jewish Rye Bread From Eastern Europe To Eastern North America
Note: I mix in a KitchenAid mixer. I put all the ingredients in the bowl and, using the paddle, mix well at Speed 1. Scrape the dough off the paddle and replace it with the dough hook. Knead at Speed 2 for about 8-10 minutes. If you do not use altus, the dough should form a ball on the hook and clean the sides of the bowl. With altus, even when an additional 50 gms of flour is added, the dough does not clean the bowl. I then hand knead until the dough is smooth and silky.
Shape the dough into a ball, place in a large oiled bowl, and turn to coat. Cover and let rise until doubled in size.
Shape into round loaves, long loaves or pan loaves. If baking free form, place the two loaves on a baking sheet sprinkled with coarse cornmeal. (Or on parchment paper if baking on a stone, which I prefer.) Cover and proof until doubled in size. (About 90 minutes, or more depending on room temperature). Brush with cornstarch solution. Score the loaves across if long dock them if round. If using caraway, sprinkle seeds on the top of the loaves.
Foodwanderings: Dark Pumpernickel Rye Bread
Bake with steam in a preheated 375F oven until tapping the bottom of the loaf produces a hollow sound (30-45 minutes). The internal temperature should be at least 190F. If the crust seems soft, bake 5-10 minutes more. (The crust should be very firm when you take the loaves out of the oven. It will soften as the bread cools.)
Note: I use a pizza stone for baking free form loaves. I heat it at least 1 hour before baking. I produce steam by preheating a cast iron skillet filled with lava rocks in the oven along with the stone and, right after putting my loaves in, pouring 1 cup of boiling water into the skillet. Be careful you don’t scald yourself with the steam!
After baking, place on a rack to cool and brush again with the cornstarch solution. Let cool thoroughly before slicing and eating.
Gluten Free Pumpernickel Style, Mock Rye Bread
This type of pumpernickel is one of the breads we always had in the house when I was a child. I usually ate it un-toasted, spread with cream cheese. My grandmother ate it spread with sourcream. I think this pumpernickel is especially good with smoked fish or herring, and it is my favorite bread to eat with scrambled eggs.
Unfortunately, my wife isn't as fond of pumpernickel as I am, so I also made one of her favorites – the Cinnamon-Raisin-Walnut Bread from BBA.Pumpernickel Bread is wonderful. Many of you know how much I love a good slice of home-baked bread. These days breadmakers do all the work. So making up a homemade loaf of bread is quick, easy, and quite economical, too. On top of that, making a loaf of bread in the breadmaker is usually a lot healthier than store bought breads. You can omit the preservatives, MSG, fillers, and high fructose corn syrup that many of them are filled with.
In many cases you can substitute good oils for shortening which is hydrogenated. You can also substitute honey, molasses or maple syrup for sugar. These products are are more easily digested and don’t spike blood sugar levels like sugar does. But even if your recipe isn’t “clean” or super healthy, it’s just a lot of fun making up homemade bread. Especially with the convenience of a breadmaker.
Russian Black Bread
We’ve been making this Pumpernickel Bread recipe for many years. I first purchased my old breadmaker about 20 years ago. We’ve always enjoyed this recipe. I amped it up even more when I started adding caraway seeds to the bread after the second or third time I made it. This recipe uses cocoa, molasses, and instant coffee granules to get it’s dark color. It also includes whole wheat flour and rye flour in addition to regular bread flour.
Just a hint for those of you not used to making homemade bread. I never use all-purpose flour. It doesn’t have the same ratio of vital wheat glutens which cause the bread to raise. It also can leave the bread crumbly and dried out. Because Pumpernickel Bread also uses a lot of heavy, dense flour from the rye and wheat it needs vital wheat gluten.
I include vital wheat gluten because it helps the bread expand properly. The texture becomes nice and fluffy rather than heavy and dense. You’re not trying to make bricks like Ellie Mae Clampett’s home-baked goodies on
Pumpernickel Bread From George Greenstein's
. (Most of you are probably too young to remember this old TV show. But for those of us who grew up on a steady diet of it, her culinary confections were hilarious).
I whipped up a loaf of this delicious bread a few weeks ago when I was taking a meal to some friends in the hospital. They were staying round-the-clock for several days with a close relative. They really appreciated having a hot home-cooked meal. I brought Pumpernickel Bread along with Chicken and Yellow Rice, Zucchini Supreme and Sock-It-To-Me Cake. There’s nothing quite like a slab of homemade bread slathered with butter to heal what ails you! I brought
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