The etymology of pumpernickel has its origin in the Germanic vernacular meaning the devil’s fart. Why is it that farting doesn’t even have to be relevant to the discussion and yet boys always think it’s funny?
Ok, so back to the task at hand… my blog post about my first rye bread, my first pumpernickel and my first marble all in one fell swoop. The backstory is that Logan liked the marbled bread from a restaurant that used to be Kokomo, Whiskey Creek. He asked and I thought I’d try to deliver.
It turns out that “real” pumpernickel is dark brown because it cooks for hours and hours turning dark brown and developing it’s flavors from the extended cooking time. Nearly all of what we in North America know of as pumpernickel is flavored and colored rye bread. Instead of extended cooking, the flavor and color come from coffee, molasses and cocoa. Who knew?
Rye bread mix of whole grain rye, whole grain wheat and unbleached AP with salt and caraway seeds:
Pumpernickel mix of whole grain rye, diced onion, salt, caraway, cocoa and molasses:
Overnight rise, punch down and rollout for loaf making:
Pumpernickel on the inside and rye on the outside, the dough is rolled, rests to raise, and is scored for baking:
The smell out of the oven was amazing! Here it is on the cooling rack:
And the reveal:
I was pleased to see that the two sheets of dough came together nicely in one loaf. All in all, a great success. Luck favors the bold as they say. Jump in and try something new and you just might succeed. And, if you are curious, it hasn’t made me fart yet. Must be an old wive’s tale of a nickname…