Rye meal can also be ground fine or medium. Coarse rye meal is commonly called "pumpernickel" flour, a German name that humorously refers to its occasional effect on the digestive system.
In contrast to the flour used for pumpernickel, regular rye flour is ground from the endosperm of the rye berry after the outer layers of bran and the germ have been removed. If we were talking about wheat instead of rye, this would be the equivalent of "white" flour. The darker color of rye flour is due its ash content, which varies according to how each particular brand is milled. Old recipes for pumpernickel bread call for baking in steam at a low heat for 2 hours or more.
They're made from ordinary rye flour, often mixed with wheat flour to produce a lighter texture. Their dark color is usually provided by caramel coloring. This is made by heating sugar past the point of caramelization, until it reaches a molasses-dark color.
The darker it gets, the less sweetness it retains. When added to baked goods or sauces, it gives them a rich, brown color. Unfortunately, it does nothing to create the signature flavor and texture of a true pumpernickel. The difference between artificially darkened rye bread and true pumpernickel is plainly evident when they're compared side by side. Supermarket pumpernickel has the light, fine crumb of any conventional bread.
True pumpernickel has a dense, moist, almost cakelike consistency. Supermarket pumpernickel has the pleasant but unexceptional flavor of mainstream sandwich rye, while the real thing has a richly complex, sweet flavor filled with aromatic and nutty overtones. A few supermarket pumpernickel breads attempt to replicate the sweetness and elusive tang of pumpernickel by adding molasses, but the end result is still much less complex and satisfying.
I made this tonight in the food processor 1 lb. I put all the dry ingredients in and mixed it and then added the wet ingredients while motor going I put the oil and molasses in with the brewed coffee, mixed it up and just poured it all in at once. I let it mix until it formed a ball and that was it. This bread was so delicious and easy that this will be my go to pumpernickel bread recipe. Thank you! What is the difference between medium rye flour and dark rye flour?
Can I substitute dark rye flour for medium flour? Thank you. You can substitute dark rye for medium rye, just keep an eye on the dough as you mix it — the dark rye is more absorbent, and may need a bit more water.
The Food Processor method does not seem to require any kneading, unlike the stand mixer method. Is that correct? Hi Christine, The dough is kneaded while the processor is running. Process until dough is smooth and elastic.
Let us know if you make it! I tried making this a couple times. The first round the dough hardly rose. I was not sure about it so I threw it away and made another batch. Should this dough rise like a traditional dough and double in size? It is a pretty dense dough. I am doing the second rise and will bake it off to see what happens. Appreciate anyones feedback. Hi Derek, How did your bread turn out? Make sure to use bread flour not all-purpose flour in this recipe along with the rye flour to make a stronger dough that will be able to hold the leavening produced by the yeast.
I made the 1lb. Came out perfect. Clumpy at first. Tasting tomorrow. What a great, great, great recipe! Then I threw in 2 teaspoons each of caraway and dill seed.
Half the mix went into a bread tube, the other half into a loaf pan. What a treat! Baked it in a convection oven at degrees for 28 minutes, at which time it seemed to be getting a little too dark.
My husband thought it looked just fine and devoured most of one loaf in a day. That works for me! This breads is delicious and not heavy, and we loved it. Thank you for an excellent recipe!!! German pumpernickel is often sold in small packets of pre-sliced bread. It is usually found in markets aimed at an upscale clientele because German pumpernickel is often paired with caviar, smoked salmon, sturgeon, and other expensive products of the hors d'oeuvres tray.
Because of its association with expensive hors d'oeuvres it can be found throughout Europe, including in the United Kingdom, in upscale groceries, as it is in the United States and Canada. A separate pumpernickel bread tradition has developed in America. The American pumpernickel loaf approximates the dark color of traditional German pumpernickel by adding molasses, coffee, cocoa powder, or other darkening agents. In addition to coloring and flavor agents, American bakers often add wheat flour to provide gluten structure and increase rising and commercial yeast to quicken the rise compared to a traditional sourdough.
Because of the ways in which American bakers have changed the original German recipe, and for economic reasons, they tend to eschew the long slow baking that is characteristic of German pumpernickel. The result is a loaf that resembles commercial American rye bread -- a bread made with a mix of wheat and rye flour -- but with darker coloring.
Many bakers also add a significant amount of caraway seeds, providing an alternate flavor that is now characteristic of many American commercial pumpernickel and light rye breads. American pumpernickel loaves are almost always baked without a baking pan, resulting in a rounded loaf.
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