📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at www.thebreadboard.org/
Thank you for this most fascinating video. I'm in my 90s, and I've been baking bread for around 70 years, mostly using my grandmother's method. She made white bread, and my mother did also. I grew up loving yeast dough, its smell and feel, everything about it. But it's only since I found your channel that my rye curiosity was piqued, and I've been playing with rye doughs now for a couple of years. Always wondered about pumpernickel, and I'm grateful to you for explaining it so beautifully. I can't wait to find some cracked rye and give this a try. I love your channel, and it keeps me busy, and possibly out of mischief.
The culmination of the Rye Series - whoo hoo! I am so excited to try this recipe. I have dark rye flour and pumpernickel flour, but sadly, no "Cracked Rye" flour. I must shop for that now and then make a baking schedule for this wonderful recipe. The bread spice sounds lovely and I'm sure the aroma while baking will be heavenly. Thank you for all your efforts to create this recipe and video. Hey everyone, now at 179K subscribers. Let's all help Charlie reach 200K by the end of the year 👍 - share your bakes and Charlie's YT channel with your friends, family and colleagues!
@@ChainBakerI bought 50 lbs. of Ardent Mills Rye Meal, which also has the name Pumpernickel Flour on the label. It looks exactly like your rye meal. Yeah, 50 lbs. is a lot of rye flour.
Pro tip for energy saving: Coordinate with multiple people who want similar bread and bake at least 10kg at once. That will slow the warmup process of the oven by at least an hour, so you can't do it when baking wheat or spelt breads, but slow-baked dense rye loaves won't care. Also, if your baking tins seal the steam in tightly enough, you can bake in the winter and turn your radiators off, while using a fan to push the warm kitchen air into the living room/office or taking the laptop into the kitchen for home office work: I actually spend way less money baking rye bread than buying it and leaving the radiators on ;) Also, props to you for the pronunciation of the german ü, neither english nor any slavic language makes that any easier!
I wanted to bake an original three-ingredient-only Pumpernickel for a long time but did not not find a receipe anywhere until I found your channel. I followed your receipe to the letter and the result was fantastic. My loaf was evenly coloured, dark brown and moist, and tasted great. Thank you for this wonderful receipe!
Just placed my order for the cracked rye. My wife might kill me when i tell her it takes 24 hours to bake. I'm probably going to make at least two loaves. Gonna play a bit with the second. Starting with some cocoa powder. Thanks for this series. It's been amazing.
Best to make it in a jar. After baking at 150c without the lid, let cool to 100c, close the lid, then put it in a waterbath and can it the rest of the time. It will last into the next century.
Most internet recipes and even most German bakeries do this with sourdough, some even using yeast. 5:54 So glad at least you know that it doesn’t need any of these. ❤ Legally though, you are allowed to use sourdough (yes, there is a law regulating it!). Even artificial souring, only 2/3 of the acid must come from sourdough. Experts know: Pumpernickel is not soured at all. Just slightly malted when watering and slowly warming the grains. 😂 Greets from Switzerland
It's really refreshing to see a non-German making proper pumperickel and not some bastardised dark brown bread. Even some German bakers use sourdough and colorants in theirs, but it's not the real thing. Good German pumpernickel also uses a mix of coarse and fine cracked rye, but I can imagine the coarse variety similar to steel cut oats may be hard to find outside Germany. And one more small thing: Please don't use olive oil for this bread. As you say, it's peasant food, and there are no olives in Germany. Simply use plain boring vegetable oil so you won't have a clash of flavours.
First of all, I have successfully baked four loaves of Rye Pumpernickel following your recipe exactly as it is written. In baking two 9x4x4 Pullman pumpernickel loaves side by side, the color of the loaves was lighter and they were slightly more crumbly. I was able to use my Ritter Allesschneider Icaro 7 to slice through the two single loaves about 4 millimeters thick. The last two I baked side by side, I sliced them at about 6 millimeters. I am storing most of it in the freezer to use as needed. Now in the oven is the exact same recipe and proportions of ingredients with one change. Instead of Rye. I cracked 50/50 Soft and Hard winter white berries. I checked after 14 hours and the top was dry and the about 2mm under was moist. The moisture was, in my opinion the same as Rye Pumpernickel at this time frame. I plan on waiting 48 hours before slicing. Have you tried this? Can you imagine any changes that should have been made? FYI, i did dig out a 2 mm to taste. YUM!!! Seems like it will be the same chew with a different taste.
Interesting. Rye does have a gummy property which may help pumpernickel to stay in one piece. But wheat has gluten, so that may keep it together. I imagine various grains could be use in this type of recipe, but I have not tried anything like that yet. You got me intrigued though! Wheat pumpernickel sounds very unique!
Hello@@ChainBaker I am not good with computer stuff. I sent 3 pictures. Whole. The second is where I had to use a knife to slice 1 inch off the top. It was very dry and the berries where crunchy dry. Third, I slice in a bread machine like butter. No crumbs, moist. Held together better than rye pumpernickel. The taste? Wowza. I used the bread spices. The bread had sweet pockets and just overall fantastic.
I remember checking at 14 hours and it already formed a dry top to about 6 mm. I wonder if the dough needs more water, or simply stop baking at 12 hours? Thoughts?
Rye flour absorbs and holds on to water better than wheat flour does. Perhaps the same goes for the cracked grain?! Could it be that the wheat grain is letting the water evaporate more easily? I'm just guessing here, but perhaps you're right on the water increase.
You could do something drastic in the name of experimentation. Pull the loaf out, cut half off and place the other half back into the oven to continue baking. Then compare the results.
Interestingly enough, pumpernickel in Pennsylvania Dutch, name notwithstanding we come from German speaking Europe originally, which is called Bumpernickel is a bit different. Traditionally the bread called such was a bread which was colored and slightly sweetened with molasses usually shaped into very large round loaves (back when clay and brick ovens were used they were typically as big as could fit through the oven's mouth, which could be quite wide) that were made of a relatively coarse unbolted rye flour. Not cracked rye like you've used but similar in that it was coarsely ground and not bolted/sifted so as to merely render it useable, not worth the expense of more thorough grinding and sifting which'd be reserved for the spelt harvest. This sort of flour was one of the main staple of Pa Dutch tables really until the early to mid 20th century, when corn and potatoes began to dominate the old rye breads (basically when people began to move into cities the old bake ovens weren't used as much and rye in general was grown less in order to grow things that'd better cater to Anglophone appetites). Typically some wheat would be added as per other rye breads, though it was typically around 2/3's rye to 1/3 wheat if there was even that much wheat added. Just enough for some gluten basically (and note that spelt typically has higher gluten contents than other forms of wheat which could play into particularly high rye ratios). This Bumpernickel is potentially one of the main sources for American style Pumpernickel which is of course known for being much different to the traditional German Pumpernickel you show here in the video. Found this recipe, taken from the Schwenkfelder (historical society)'s facebook page. “Bucks County” hearth baked rye bread (As made by Aunt Sarah [Landis]) 1 quart sweet milk (scalded and cooled) 1 tablespoonful lard or butter 2 tablespoonsful sugar ½ tablespoonful salt 1 cup wheat flour 3 quarts rye flour (this includes the 1 cup of wheat flour) 1 cup of potato yeast Pour 1 quart of lukewarm milk in a bowl holding 7 quarts. Add butter, sugar and salt, 1½ quarts of rye flour and 1 cup of yeast. Beat thoroughly, cover with cloth, and set in a warm place to rise about three hours, or until it almost reaches the top of the bowl. When light stir in the remaining 1½ quarts of rye flour, in which one cup of wheat flour is included; turn out on a well floured bake board and knead about twenty minutes. Shape dough into one high, round loaf, sprinkle flour liberally over top and sides of loaf, and place carefully into the clean bowl on top of a well floured cloth. Cover and set to rise about one hour, when it should be light and risen to the top of the bowl. Turn the bowl containing the loaf carefully upside down on the [oven peel]. Remove cloth from dough carefully after it has been removed from bowl and place . . . loaf immediately in the hot oven, as it will rise immediately and not spread. Bake at least sixty minutes. When baked and still hot, brush the top of loaf with butter and wash the bottom of the loaf with a cloth wrung out of cold water to soften the lower hard baked crust. Wrap in a damp cloth and stand aside to cool where the air will circulate around it. To make Yeast Take a handfull of hops, 4 or 5 Potatoes, boil them together, mash the Potatoes right fine, and strain them, 2 table spoons of molasses, a tea spoon of Ginger, and a little flour in it; and set it in a warm place to work. Every now and then boil a few hops and take a lump of leven [yeast] and a little salt, and stir in and that will preserve it. [if you wish to recreate this recipe, once the strained mixture has cooled to 85 F add two packets of yeast and let the culture grow over night in a warm place. Hops are not necessary but add flavor. ] Has some interesting points like for example the use of hops. That's fairly common though the ginger here is not. Oddly I've not found too much use of carraway in traditional Pa Dutch bread baking with rye, so far anyways, though they undoubtedly did use it as I know it was once commonly grown in gardens. It wouldn't surprise me if the coarse flour and lack of carraway was part of why it was called Bumpernickel in the first place lol (the etymology of pumpernickel comes from a dialectal word Pumper meaning fart which carraway has often traditionally been seen as preventing in rye breads)
@@ChainBaker So I finally got some rye flour and attempted this. It turned out well, though I think I shouldn't have bothered slashing the loaf lol It ended up not looking as good as I'd have liked. The end result though was almost purely rye and looked pretty much exactly like a lot of your breads, though with a conspicuous lack of holes poked in it. I posted a picture of it on r/breadit actually if you want to see it, just look for u/Aware-Pen1096 or something like that (it was like yesterday so you'd have to scroll a fair bit) I'm going to try it again next week and I'm going to try and get an actual Brootkarreb, bread basket, and some hops from the brewing store. Going to try incorporating a scald (probably could use the milk for that) and the spraying of the loaf as you've done in yours. Not historical here near as i know but hey traditions don't stay alive by not changing and there was a lot of Lithuanian (there was actually one place in Pennsylvania that had an ongoing Lithuanian language newspaper up into the like 1950's), Ukrainian, and whatnot having moved to Pennsylvania anyhow so I can just chalk it up to that lol
@@ChainBaker I found some more info out about the yeast. So basically historically speaking there were two main ways of leavening bread in colonial America; sourdough and barm. Barm is the foam from atop actively fermenting ale, which containing yeast can thus be used to raise dough. Dry or fresh baking yeast is derived from barm (people began brewing ale specifically to generate barm and overtime bred the yeast into being better at baking than brewing) Barm in the US and in England too was much preferred over sourdough for leavening bread, odd regional difference. Regional-ish anyways. Industrially produced baking yeast was first invented by Germans and brought here though immigration, which implies that barm was well used in Germany too in the past even if it isn't particular anymore. Don't know enough about that topic. Anyways However at some point in the 19th century people began to stop using barm and instead starting making their own yeast, that is to say creating an ale like concoction that would contain hops, often ginger (both of which have antimicrobial properties), sugar, salt, and some kind of starch often potatoes but sometimes flour and on occasion actual malt (like a home DIY version of the ol' "brewing ale specifically for barm' thing described earlier) This 'hop yeast' or sometimes 'emptins' was essentially artificial barm and was a very popular leaven in the past, sticking around longer in parts of Pennsylvania in particular (long enough to be recorded) That's basically what this recipe is using though I didn't realise that at first. So the hops are pretty important if you are making this starter without domestic yeast Cos the hops effectively kill the bacteria component of sourdough and results in a sourdough like wild yeast ferment that's _not_ sour. Rather than keeping a starter actively going, you basically use a little bit saved over from your last batch to make up a fresh one that all more or less goes into your loaves that baking day. This is actually probably the biggest difference between Pa Dutch and German rye breads is this lack of sourdough and using hop yeast instead. If youtube cooperates I'll post some links I'd found earlier: pafoodlife.com/blog/f/hop-yeast www.sewhistorically.com/hops-yeast-starter-victorian-wild-yeast-bread/#:~:text=Why%20Add%20Hops%20To%20Homemade,grow%20and%20leaven%20the%20bread (though the way acid interacts with rye. Hops are bitter due to acids, they just taste bitter instead of sour for whatever reason, so I wonder if the hops has a similar effect to the acidity of sourdough. Recipes for hop yeast I've found _do_ use a loooot of hops sometimes, so maybe)
I grease all my USA Pullman loaf tins with lard. Lard lasts about 4 to 6 months at room temperature. I think that is enough time to handle any pumpernickel dough. They sell lard here unrefrigerated, right out on the store shelves in the open.
Oh my goodness, I tried to make this recipe while visiting my family over the Christmas holiday. The stores where I live do not stock rye flour of any kind, so I use a Vitamix blender to grind my own flour. I also grind flour from red and white wheat berries, and from buckwheat. I hauled the Vitamix 350+ miles because I thought I could use it to make cracked Rye berries. Maybe I can one day, but when I tried it this first time, I got it wrong. A large percentage of the rye berries did not "Crack," they remained whole. Sometime in the 24-hour bake time, the oven in the rental house kitchen shut itself off. Even without the 24-hour bake, the loaf was inedible. The knives in the kitchen were so dull I couldn't slice the loaf at all. I hadn't thought to bring along a quality knife. The loaf was black, and resembled hard rubber. If I had taken a photograph, I would share it, but I did not think about a picture. I did pry off a crumb from the side of the loaf, and it tasted like licorice, without any spice being added. Maybe when I try this again, it will turn out to be delicious.
This is the best/truest recipe….but I add maple syrup or molasses to make it mildly sweet. So glad you posted this. The other legit Pumpernickel UA-cam recipes like this are in German. Westphalian Pumpernickel is this recipe - Münster Germany from the 1400s. Vegetable oil would be more authentic as Germany doesn’t grow olives - that would be an import.
I’ve made that. Now, I am going to try making the scald with most of the water, letting it cool, and then mixing in sour starter. The following day, I’ll add the remaining rye meal, and the salt. Note I am leaving the salt out until after the fermentation. I’m thinking I can get a slightly lighter pumpernickel.
I would be super interested in seeing the difference in electrical usage for 24hrs at 220F, vs say 1hr40m (to include preheat time) at 500F for like a country loaf. Have to imagine efficiency drops off sharply as the interior temperature of the oven grows further and further from the ambient kitchen temp. At the end of the day, a 220F oven may not be all that expensive to maintain in a 70F home, at least compared to other bread baking. edit: because consider how an electric oven works. It doesn't heat a coil to 220F and then wait for the oven to reach that temp, it blasts the oven with its full capability until the temp reaches 220F, then turns off until it falls below some threshold again. So your oven's only really "on" when it's bringing the temp back up, which should be fairly short and periodic (you'd be able to hear it). Compared to a high heat bake, where the heating element is probably on for 90% or more of the time to maintain the crazy temp.
I plan to make this on Oct. 26 in the afternoon. I have purchased the Tins you recommended. Rye berries have already been 'cracked' in my KitchenAid blender. My KitchenAid food processor did not seem to really do much cracking. You have done a great job showing how to make a real pumpernickel bread in this video. I greatly appreciate your efforts. In spite of the fact that there is a wide range of sourdough/real/authentic/classic pumpernickel recipes available on the web, they all seem to be hybrids or variations of a more modern concept. With all the confusion on the internet, when pumpernickel is a 'steamed' baked bread, do you use a pot of water to maintain humidity?
I did not use any additional steaming methods. As long as you seal it up well it will not lose too much moisture. I'd suggest covering the tin with foil to seal it up even better. If you have a large holed sieve or colander you could try and sift out the smaller particles to remove the whole berries 😉
No sifting. Kitchenaid blender did a great job. There was just something fantastic about the contrasting sizes. I use the recipe from "chain baker" the exact same way to make it with home cracked mix of soft white and hard white wheat berries as well. Only issue I have is making two loaves at a time. The crumb comes out more crumbly, meaning it breaks up when I slice it, whether I use rye or wheat. @@a.m.kelsey7821
Great videos : Has anyone made orthodox prosforo bread for church? I am having difficulty because it will continue rising in the oven and ruins my seal. I appreciate any advice thank you
I've never baked with barley, so I can't tell you how it would turn out. But it sounds like it may work. If you do try it I'd suggest making a small loaf to not waste too much ingredient just in case.
The Rye bread meal looks like grain that you would use to brew beer or... feed my hamster🤣with all the respect this makes a great looking and healhty bread loaf without yeast :)
I have a problem - followed your instructions exactly, let the loaf mature but when I tried cutting into it, the knife got stuck. It's gummy. I used medium grind cracked rye by Janie's Mill. Any suggestions for me?
You know a couple of people have told me this now. But I'm not quite sure what the problem could be. I think I will take this video down and rework the recipe. Sorry for the wasted ingredients 😯
@@ChainBaker no worries, the inside of the bread actually ended up tasting like authentic pumpernickel. It's the outside that hardened and turned into a brick. I wonder if the baking time needs adjusting and/or the temperature.
Maybe just add another video with continued information. I love this video I’ve watched it dozens of times. I’m struggling myself and I think the issues are the “mill/grind” on the rye. Mine always looked closer to whole kernel than yours. My dough is much less “dough” like and you can very much see the kernels even though it is cracked. I suppose maybe trying to grind it a bit more in a blender might help, but that’s making it harder than I’d like and the results still may not be correct. Currently I’m trying to find a more finely cracked rye like you used. Gilchesters won’t ship to the US. The brand I tried is Food to Live from Etsy, it’s just too course for bread making. I see someone else tried Janie’s Mill medium grind with mixed results which is another brand I was going to try, but maybe I’ll hold off for now.
I appreciate you even thinking of energy use. Very disappointing to see how wasteful so many people are, thinking only of their immediate need instead of all the waste they generate
I was in the middle of baking this and didn't realize my oven has an automatic shut off at 12 hours. So it would have baked 12 hours plus whatever extra time as the oven cooled. How best to proceed from here, though? It's now about 8 hours after shutoff, and I started heating the oven back up to finish baking.
I'm trying to access this recipe on your website, but I'm getting a message that says "bad gateway." I don't know if that's on my end or yours, but I wanted to mention it here in case it’s something wrong with your site. Cheers
"Animal products" isn't exactly the problem (eg clarified butter would likely be superb here). It just obviously needs to be stable/safe at room temperature, which regular butter isn't.
@@ChainBaker im not allowed to talk about our family recipe. Cracking the rye yourself helps and you want to mix in a bit of old Pumpernickel. You also want to bake its traditional partner in crime the pickert. i can tell you that the bread should ahve the same dark brown colour inside and out and should feel very moist when compared to other rye bread.
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
🍞 Visit my friends at www.thebreadboard.org/
I just discovered this channel and am enjoying it. But you missed my favorite rye bread: Swedish limpa. A Christmas treat with orange in it.
Thank you for this most fascinating video. I'm in my 90s, and I've been baking bread for around 70 years, mostly using my grandmother's method. She made white bread, and my mother did also. I grew up loving yeast dough, its smell and feel, everything about it. But it's only since I found your channel that my rye curiosity was piqued, and I've been playing with rye doughs now for a couple of years. Always wondered about pumpernickel, and I'm grateful to you for explaining it so beautifully. I can't wait to find some cracked rye and give this a try. I love your channel, and it keeps me busy, and possibly out of mischief.
That is great to hear. Having something creative to do is extremely valuable and important. Well done! I hope I can bake until I'm your age. Cheers! 😎
@@ChainBaker ...And I, too, hope you will be baking when you're in your 90's! I wish you good health and long life, and much joy.
Finally I found somone who explained the difference between flour and meal !
The culmination of the Rye Series - whoo hoo! I am so excited to try this recipe. I have dark rye flour and pumpernickel flour, but sadly, no "Cracked Rye" flour. I must shop for that now and then make a baking schedule for this wonderful recipe. The bread spice sounds lovely and I'm sure the aroma while baking will be heavenly. Thank you for all your efforts to create this recipe and video.
Hey everyone, now at 179K subscribers. Let's all help Charlie reach 200K by the end of the year 👍 - share your bakes and Charlie's YT channel with your friends, family and colleagues!
Pumpernickel flour is what I tried to use the first time. That name is deceitful 😂
@@ChainBaker 😆 I just ordered cracked rye, so I can start later this week. YAY!
@@ChainBakerI bought 50 lbs. of Ardent Mills Rye Meal, which also has the name Pumpernickel Flour on the label. It looks exactly like your rye meal. Yeah, 50 lbs. is a lot of rye flour.
That'll see you though the Rye playlist with plenty to spare 😎
Pro tip for energy saving: Coordinate with multiple people who want similar bread and bake at least 10kg at once. That will slow the warmup process of the oven by at least an hour, so you can't do it when baking wheat or spelt breads, but slow-baked dense rye loaves won't care. Also, if your baking tins seal the steam in tightly enough, you can bake in the winter and turn your radiators off, while using a fan to push the warm kitchen air into the living room/office or taking the laptop into the kitchen for home office work: I actually spend way less money baking rye bread than buying it and leaving the radiators on ;)
Also, props to you for the pronunciation of the german ü, neither english nor any slavic language makes that any easier!
Any reason not to bake multiple loaves at once to save on fuel? A dense bread like this should freeze very well.
I bought this wonderful book a year or so ago. This was the first bread I made. I like rye bread but absolutely love toasted rye bread.
Oooohhmyyyyyy…. My mouth is watering… cream cheese, pumpernickel and olives is one of my favorite kinds of sandwiches…
I wanted to bake an original three-ingredient-only Pumpernickel for a long time but did not not find a receipe anywhere until I found your channel. I followed your receipe to the letter and the result was fantastic. My loaf was evenly coloured, dark brown and moist, and tasted great. Thank you for this wonderful receipe!
Just placed my order for the cracked rye. My wife might kill me when i tell her it takes 24 hours to bake.
I'm probably going to make at least two loaves. Gonna play a bit with the second. Starting with some cocoa powder.
Thanks for this series. It's been amazing.
You'll provide her with a perfect weapon 😁
@@ChainBakerif you never see a comment from me again, I was bludgeoned to death with a loaf of pumpernickel!
😄
On the plus side you won't be constipated!
Best to make it in a jar. After baking at 150c without the lid, let cool to 100c, close the lid, then put it in a waterbath and can it the rest of the time. It will last into the next century.
Something like a Mason jar?
huh canned bread sounds fascinating
How do you get it put of a glass mason jar and cut it??
Typo:how to get it OUT of a glass mason jar abd cut it?
Wide-mouth mason jar dummy 😉
I love pumpernickel. I've never seen it made before. I want to try this.
Thank you for this. Excellent; very well done.
This sounds and looks very intriguing and delicious. Definitely worth making. Thx for doing this and sharing. 👍👍👍👍👍
Most internet recipes and even most German bakeries do this with sourdough, some even using yeast. 5:54 So glad at least you know that it doesn’t need any of these. ❤
Legally though, you are allowed to use sourdough (yes, there is a law regulating it!). Even artificial souring, only 2/3 of the acid must come from sourdough. Experts know: Pumpernickel is not soured at all. Just slightly malted when watering and slowly warming the grains. 😂 Greets from Switzerland
It's really refreshing to see a non-German making proper pumperickel and not some bastardised dark brown bread. Even some German bakers use sourdough and colorants in theirs, but it's not the real thing. Good German pumpernickel also uses a mix of coarse and fine cracked rye, but I can imagine the coarse variety similar to steel cut oats may be hard to find outside Germany. And one more small thing: Please don't use olive oil for this bread. As you say, it's peasant food, and there are no olives in Germany. Simply use plain boring vegetable oil so you won't have a clash of flavours.
Thanks for the video I bake a lot of breads for the winter this will and some variety
I didn't know there was that much work on making this delicious bread 😋
First of all, I have successfully baked four loaves of Rye Pumpernickel following your recipe exactly as it is written. In baking two 9x4x4 Pullman pumpernickel loaves side by side, the color of the loaves was lighter and they were slightly more crumbly. I was able to use my Ritter Allesschneider Icaro 7 to slice through the two single loaves about 4 millimeters thick. The last two I baked side by side, I sliced them at about 6 millimeters. I am storing most of it in the freezer to use as needed.
Now in the oven is the exact same recipe and proportions of ingredients with one change. Instead of Rye. I cracked 50/50 Soft and Hard winter white berries. I checked after 14 hours and the top was dry and the about 2mm under was moist. The moisture was, in my opinion the same as Rye Pumpernickel at this time frame. I plan on waiting 48 hours before slicing. Have you tried this? Can you imagine any changes that should have been made? FYI, i did dig out a 2 mm to taste. YUM!!! Seems like it will be the same chew with a different taste.
Interesting. Rye does have a gummy property which may help pumpernickel to stay in one piece. But wheat has gluten, so that may keep it together. I imagine various grains could be use in this type of recipe, but I have not tried anything like that yet. You got me intrigued though! Wheat pumpernickel sounds very unique!
Hello@@ChainBaker I am not good with computer stuff. I sent 3 pictures. Whole. The second is where I had to use a knife to slice 1 inch off the top. It was very dry and the berries where crunchy dry. Third, I slice in a bread machine like butter. No crumbs, moist. Held together better than rye pumpernickel. The taste? Wowza. I used the bread spices. The bread had sweet pockets and just overall fantastic.
I remember checking at 14 hours and it already formed a dry top to about 6 mm. I wonder if the dough needs more water, or simply stop baking at 12 hours? Thoughts?
Rye flour absorbs and holds on to water better than wheat flour does. Perhaps the same goes for the cracked grain?! Could it be that the wheat grain is letting the water evaporate more easily? I'm just guessing here, but perhaps you're right on the water increase.
You could do something drastic in the name of experimentation. Pull the loaf out, cut half off and place the other half back into the oven to continue baking. Then compare the results.
Interestingly enough, pumpernickel in Pennsylvania Dutch, name notwithstanding we come from German speaking Europe originally, which is called Bumpernickel is a bit different.
Traditionally the bread called such was a bread which was colored and slightly sweetened with molasses usually shaped into very large round loaves (back when clay and brick ovens were used they were typically as big as could fit through the oven's mouth, which could be quite wide) that were made of a relatively coarse unbolted rye flour.
Not cracked rye like you've used but similar in that it was coarsely ground and not bolted/sifted so as to merely render it useable, not worth the expense of more thorough grinding and sifting which'd be reserved for the spelt harvest.
This sort of flour was one of the main staple of Pa Dutch tables really until the early to mid 20th century, when corn and potatoes began to dominate the old rye breads (basically when people began to move into cities the old bake ovens weren't used as much and rye in general was grown less in order to grow things that'd better cater to Anglophone appetites).
Typically some wheat would be added as per other rye breads, though it was typically around 2/3's rye to 1/3 wheat if there was even that much wheat added. Just enough for some gluten basically (and note that spelt typically has higher gluten contents than other forms of wheat which could play into particularly high rye ratios).
This Bumpernickel is potentially one of the main sources for American style Pumpernickel which is of course known for being much different to the traditional German Pumpernickel you show here in the video.
Found this recipe, taken from the Schwenkfelder (historical society)'s facebook page.
“Bucks County” hearth baked rye bread (As made by Aunt Sarah [Landis])
1 quart sweet milk (scalded and cooled)
1 tablespoonful lard or butter
2 tablespoonsful sugar
½ tablespoonful salt
1 cup wheat flour
3 quarts rye flour (this includes the 1 cup of wheat flour)
1 cup of potato yeast
Pour 1 quart of lukewarm milk in a bowl holding 7 quarts. Add butter, sugar and salt, 1½ quarts of rye flour and 1 cup of yeast. Beat thoroughly, cover with cloth, and set in a warm place to rise about three hours, or until it almost reaches the top of the bowl. When light stir in the remaining 1½ quarts of rye flour, in which one cup of wheat flour is included; turn out on a well floured bake board and knead about twenty minutes. Shape dough into one high, round loaf, sprinkle flour liberally over top and sides of loaf, and place carefully into the clean bowl on top of a well floured cloth. Cover and set to rise about one hour, when it should be light and risen to the top of the bowl. Turn the bowl containing the loaf carefully upside down on the [oven peel]. Remove cloth from dough carefully after it has been removed from bowl and place . . . loaf immediately in the hot oven, as it will rise immediately and not spread. Bake at least sixty minutes. When baked and still hot, brush the top of loaf with butter and wash the bottom of the loaf with a cloth wrung out of cold water to soften the lower hard baked crust. Wrap in a damp cloth and stand aside to cool where the air will circulate around it.
To make Yeast
Take a handfull of hops, 4 or 5 Potatoes, boil them together, mash the Potatoes right fine, and strain them, 2 table spoons of molasses, a tea spoon of Ginger, and a little flour in it; and set it in a warm place to work. Every now and then boil a few hops and take a lump of leven [yeast] and a little salt, and stir in and that will preserve it.
[if you wish to recreate this recipe, once the strained mixture has cooled to 85 F add two packets of yeast and let the culture grow over night in a warm place. Hops are not necessary but add flavor. ]
Has some interesting points like for example the use of hops. That's fairly common though the ginger here is not. Oddly I've not found too much use of carraway in traditional Pa Dutch bread baking with rye, so far anyways, though they undoubtedly did use it as I know it was once commonly grown in gardens. It wouldn't surprise me if the coarse flour and lack of carraway was part of why it was called Bumpernickel in the first place lol (the etymology of pumpernickel comes from a dialectal word Pumper meaning fart which carraway has often traditionally been seen as preventing in rye breads)
Thank you so much for the interesting history lesson and for the recipe. I may just try something like that one day. Cheers 😎
@@ChainBaker So I finally got some rye flour and attempted this. It turned out well, though I think I shouldn't have bothered slashing the loaf lol
It ended up not looking as good as I'd have liked.
The end result though was almost purely rye and looked pretty much exactly like a lot of your breads, though with a conspicuous lack of holes poked in it.
I posted a picture of it on r/breadit actually if you want to see it, just look for u/Aware-Pen1096 or something like that (it was like yesterday so you'd have to scroll a fair bit)
I'm going to try it again next week and I'm going to try and get an actual Brootkarreb, bread basket, and some hops from the brewing store.
Going to try incorporating a scald (probably could use the milk for that) and the spraying of the loaf as you've done in yours. Not historical here near as i know but hey traditions don't stay alive by not changing and there was a lot of Lithuanian (there was actually one place in Pennsylvania that had an ongoing Lithuanian language newspaper up into the like 1950's), Ukrainian, and whatnot having moved to Pennsylvania anyhow so I can just chalk it up to that lol
@@ChainBaker I found some more info out about the yeast.
So basically historically speaking there were two main ways of leavening bread in colonial America; sourdough and barm.
Barm is the foam from atop actively fermenting ale, which containing yeast can thus be used to raise dough.
Dry or fresh baking yeast is derived from barm (people began brewing ale specifically to generate barm and overtime bred the yeast into being better at baking than brewing)
Barm in the US and in England too was much preferred over sourdough for leavening bread, odd regional difference.
Regional-ish anyways. Industrially produced baking yeast was first invented by Germans and brought here though immigration, which implies that barm was well used in Germany too in the past even if it isn't particular anymore. Don't know enough about that topic.
Anyways
However at some point in the 19th century people began to stop using barm and instead starting making their own yeast, that is to say creating an ale like concoction that would contain hops, often ginger (both of which have antimicrobial properties), sugar, salt, and some kind of starch often potatoes but sometimes flour and on occasion actual malt (like a home DIY version of the ol' "brewing ale specifically for barm' thing described earlier)
This 'hop yeast' or sometimes 'emptins' was essentially artificial barm and was a very popular leaven in the past, sticking around longer in parts of Pennsylvania in particular (long enough to be recorded)
That's basically what this recipe is using though I didn't realise that at first.
So the hops are pretty important if you are making this starter without domestic yeast
Cos the hops effectively kill the bacteria component of sourdough and results in a sourdough like wild yeast ferment that's _not_ sour.
Rather than keeping a starter actively going, you basically use a little bit saved over from your last batch to make up a fresh one that all more or less goes into your loaves that baking day.
This is actually probably the biggest difference between Pa Dutch and German rye breads is this lack of sourdough and using hop yeast instead.
If youtube cooperates I'll post some links I'd found earlier:
pafoodlife.com/blog/f/hop-yeast
www.sewhistorically.com/hops-yeast-starter-victorian-wild-yeast-bread/#:~:text=Why%20Add%20Hops%20To%20Homemade,grow%20and%20leaven%20the%20bread
(though the way acid interacts with rye. Hops are bitter due to acids, they just taste bitter instead of sour for whatever reason, so I wonder if the hops has a similar effect to the acidity of sourdough. Recipes for hop yeast I've found _do_ use a loooot of hops sometimes, so maybe)
That was very interesting.
I grease all my USA Pullman loaf tins with lard. Lard lasts about 4 to 6 months at room temperature. I think that is enough time to handle any pumpernickel dough. They sell lard here unrefrigerated, right out on the store shelves in the open.
I also use lard.
Oh my goodness, I tried to make this recipe while visiting my family over the Christmas holiday. The stores where I live do not stock rye flour of any kind, so I use a Vitamix blender to grind my own flour. I also grind flour from red and white wheat berries, and from buckwheat. I hauled the Vitamix 350+ miles because I thought I could use it to make cracked Rye berries. Maybe I can one day, but when I tried it this first time, I got it wrong. A large percentage of the rye berries did not "Crack," they remained whole. Sometime in the 24-hour bake time, the oven in the rental house kitchen shut itself off. Even without the 24-hour bake, the loaf was inedible. The knives in the kitchen were so dull I couldn't slice the loaf at all. I hadn't thought to bring along a quality knife. The loaf was black, and resembled hard rubber. If I had taken a photograph, I would share it, but I did not think about a picture. I did pry off a crumb from the side of the loaf, and it tasted like licorice, without any spice being added. Maybe when I try this again, it will turn out to be delicious.
That does sound like a bit of a disaster, but it also sounds like plenty of lessons learned. Next time you'll succeed for sure :)
Cant wait to do this recipe
This is the best/truest recipe….but I add maple syrup or molasses to make it mildly sweet. So glad you posted this. The other legit Pumpernickel UA-cam recipes like this are in German. Westphalian Pumpernickel is this recipe - Münster Germany from the 1400s. Vegetable oil would be more authentic as Germany doesn’t grow olives - that would be an import.
Extra dope!! Thank u so much 🤍
Will try soon. I have rye kernels which I can try to crack a bit.
Love love love RYE 🤩
I’ve made that. Now, I am going to try making the scald with most of the water, letting it cool, and then mixing in sour starter. The following day, I’ll add the remaining rye meal, and the salt. Note I am leaving the salt out until after the fermentation. I’m thinking I can get a slightly lighter pumpernickel.
I would be super interested in seeing the difference in electrical usage for 24hrs at 220F, vs say 1hr40m (to include preheat time) at 500F for like a country loaf. Have to imagine efficiency drops off sharply as the interior temperature of the oven grows further and further from the ambient kitchen temp. At the end of the day, a 220F oven may not be all that expensive to maintain in a 70F home, at least compared to other bread baking.
edit: because consider how an electric oven works. It doesn't heat a coil to 220F and then wait for the oven to reach that temp, it blasts the oven with its full capability until the temp reaches 220F, then turns off until it falls below some threshold again. So your oven's only really "on" when it's bringing the temp back up, which should be fairly short and periodic (you'd be able to hear it). Compared to a high heat bake, where the heating element is probably on for 90% or more of the time to maintain the crazy temp.
I think you're definitely on to something there. Not sure I one would test it though.
We love dense breads, thank you for this one. How about Kvass?? Do you make that?
I've not tried making it, but I used to love drinking it :)
I plan to make this on Oct. 26 in the afternoon. I have purchased the Tins you recommended. Rye berries have already been 'cracked' in my KitchenAid blender. My KitchenAid food processor did not seem to really do much cracking. You have done a great job showing how to make a real pumpernickel bread in this video. I greatly appreciate your efforts. In spite of the fact that there is a wide range of sourdough/real/authentic/classic pumpernickel recipes available on the web, they all seem to be hybrids or variations of a more modern concept. With all the confusion on the internet, when pumpernickel is a 'steamed' baked bread, do you use a pot of water to maintain humidity?
ps. my blender cracked about 50% of the rye berries. I see many that look whole. Shrug, I wonder if I should leave it be for now.
I did not use any additional steaming methods. As long as you seal it up well it will not lose too much moisture. I'd suggest covering the tin with foil to seal it up even better. If you have a large holed sieve or colander you could try and sift out the smaller particles to remove the whole berries 😉
How did it come out?
No sifting. Kitchenaid blender did a great job. There was just something fantastic about the contrasting sizes. I use the recipe from "chain baker" the exact same way to make it with home cracked mix of soft white and hard white wheat berries as well. Only issue I have is making two loaves at a time. The crumb comes out more crumbly, meaning it breaks up when I slice it, whether I use rye or wheat. @@a.m.kelsey7821
Have you ever used triticale as a substitute for rye? Or, do you have any recipes for triticale?
I have not yet used or even seen it anywhere. But if I ever get my hands on it I'll definitely make a video.
Looks good. Question: is this doable using rye malt instead of the spice mix? Thanks, and keep up the great work!
Oh yes that would make it taste great!
Mine was an epic fail😢! Yet, came away from this a little wiser, which never is a bad thing!
For sure recipe I will do someday :D But still I would love to see one for Chimney Cake ;)
Great videos : Has anyone made orthodox prosforo bread for church? I am having difficulty because it will continue rising in the oven and ruins my seal. I appreciate any advice thank you
This one is new to me. It does look very interesting and I like the distinct design. Perhaps I'll give it a go someday.
What do you think about using Cracked barley instead of rye?
I've never baked with barley, so I can't tell you how it would turn out. But it sounds like it may work. If you do try it I'd suggest making a small loaf to not waste too much ingredient just in case.
Thanks
@@ChainBaker
The Rye bread meal looks like grain that you would use to brew beer or... feed my hamster🤣with all the respect this makes a great looking and healhty bread loaf without yeast :)
Hamster's living the good life 😄
Baked on Friday, finally sliced into it today - what a brick of fragrant dense pumpernickel with wonderful chew. Photos have been posted #259
I have a problem - followed your instructions exactly, let the loaf mature but when I tried cutting into it, the knife got stuck. It's gummy. I used medium grind cracked rye by Janie's Mill. Any suggestions for me?
You know a couple of people have told me this now. But I'm not quite sure what the problem could be. I think I will take this video down and rework the recipe. Sorry for the wasted ingredients 😯
@@ChainBaker no worries, the inside of the bread actually ended up tasting like authentic pumpernickel. It's the outside that hardened and turned into a brick. I wonder if the baking time needs adjusting and/or the temperature.
Maybe just add another video with continued information. I love this video I’ve watched it dozens of times. I’m struggling myself and I think the issues are the “mill/grind” on the rye. Mine always looked closer to whole kernel than yours. My dough is much less “dough” like and you can very much see the kernels even though it is cracked. I suppose maybe trying to grind it a bit more in a blender might help, but that’s making it harder than I’d like and the results still may not be correct. Currently I’m trying to find a more finely cracked rye like you used. Gilchesters won’t ship to the US. The brand I tried is Food to Live from Etsy, it’s just too course for bread making. I see someone else tried Janie’s Mill medium grind with mixed results which is another brand I was going to try, but maybe I’ll hold off for now.
thanks for measures in both pounds and kg in the video, without making us search for it somewhere else.
I appreciate you even thinking of energy use. Very disappointing to see how wasteful so many people are, thinking only of their immediate need instead of all the waste they generate
would the same recipe work with cracked wheat instead?
I've never tried it, but there's only one way to find out 😁
@@ChainBaker im gonna try it
@koukouvania let me know how it turns out!
I was in the middle of baking this and didn't realize my oven has an automatic shut off at 12 hours. So it would have baked 12 hours plus whatever extra time as the oven cooled. How best to proceed from here, though? It's now about 8 hours after shutoff, and I started heating the oven back up to finish baking.
I would heat up the oven and finish the bake.
Give it another 10 - 12 hours.
@@ChainBaker thanks. That was my plan. We'll see how it goes!
I'm trying to access this recipe on your website, but I'm getting a message that says "bad gateway." I don't know if that's on my end or yours, but I wanted to mention it here in case it’s something wrong with your site. Cheers
Something is wrong. Not sure what though. I will add this recipe to the video description later today.
I baked this according to the recipe.. it is so hard none of my knives can cut it.. any suggestions?
It is pretty tough that is for sure. A serrated bread knife should be able to slice it though.
"Animal products" isn't exactly the problem (eg clarified butter would likely be superb here). It just obviously needs to be stable/safe at room temperature, which regular butter isn't.
When I use an overnight cold ferment in fridge. When I bake the bread the next day, it's has a sorta alcohol taste. Can someone tell me why?
Cold fermentation produces small amounts of ethanol. When baked it should all evaporate. Try baking for longer.
Waiting for your banana bread 🍞 video 😉
It's in the cake playlist 😉
I thought at first that on thumbnail was sliced brick XD
It sure is a brick 😂
Does one sleep with the oven on? How to achieve 23 hours straight without catching the apartment on fire.. 😅
100 degrees won't catch anything on fire 😄
It looks dry and normaly it all has the same deep brown colour and isnt light brown in the middle.
It was not dry at all. Perhaps you could point me to a recipe? I definitely want to see what other versions look like.
@@ChainBaker im not allowed to talk about our family recipe.
Cracking the rye yourself helps and you want to mix in a bit of old Pumpernickel.
You also want to bake its traditional partner in crime the pickert.
i can tell you that the bread should ahve the same dark brown colour inside and out and should feel very moist when compared to other rye bread.
Can we get cracked rye in Britain and doesn't it get really dry without any fat?
I got it on bakerybits.com There is enough water to keep it moist.