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pumpernickel with golden raisins

whatscooking's picture

At a restaurant recently, I had really good bread basket with an amazing pumpernickel raisin bread.  What is pumpernickle anyway?  I know it is some sort of rye, but I'd like to know more.  Does anyone make a bread like this?


 

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
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KyleW's picture

Pumpernickel is whole grain rye. You can use pumpernickel flour in any rye bread recipe. Given rye flour's inherent lack of gluten, and adding 'whole grain' to the equation, pumpernickel breads are usually very dense breads. The dark brown color usually associated with pumpernickel is usually the result of a coloring agent like espresso or cocoa.

 


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whatscooking's picture

Thank you, that was just the kind of information I was looking for.  I would guess there was cocoa powder in this bread.  


toni

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

butterscotch's picture

I've made a few pumpernickels at home, although not lately. The extremely dark colored (almost black) versions are usually colored with cocoa or unsweetened chocolate. The somewhat lighter ones, as Kyle says, use caramel coloring or some kind of coffee or even postum.

schnitzel's picture

The dark brown color usually associated with pumpernickel is usually the result of a coloring agent like espresso or cocoa.


It could also be caramel color.

Just a tablespoon or two of this dry, powdered Caramel Color (all-natural caramelized corn syrup) will make your pumpernickel or other rye loaves a deeper shade of brown (as opposed to a whiter shade of pale).

Available from King Arthur Flour.
http://shop.bakerscatalogue.com/


~Amy W    Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  Julia Child

schnitzel's picture

In Baking With Julia, Lauren Groveman's recipe includes espresso powder, chocolate, molasses, and lekvar (prune butter).   

~Amy W    Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  Julia Child