Hi, a huge welcome to Steve’s kitchen I
had a message from Babsi Schafer she was saying she’s been looking at my
German recipe for the Bretzels, the soft bretzels, they are absolutely
delicious by the way but it had me thinking about a favorite bread of mine
from Germany, the pumpernickel dark rye bread, it is fantastic and I
have a recipe I’ve used for many many years. It’s a little bit unusual but it
produces the most delicious pumpernickel and I’m going to share it with you
today, so come on over here let’s make
pumpernickel. Now we have a lot of ingredients that are
going into this pumpernickel bread so I’m listing them below the video itself
and of course on Steves-kitchen . com You can see the ingredients there. We’ve
got 200 grams thats seven ounces of bread flour, strong bread flour, 120 grams or
four ounces of whole wheat or whole grain flour and 100 grams or three and a
half ounces of rye flour this is a beautiful textured flour So we’re putting all our dry ingredients
in here at the moment we’re going to want three teaspoons of yeast a little
extra yeast for this one because it’s a heavy bread. On the other side of the
bowl away from the yeast I’m putting one-and-a-half teaspoons of salt Now two the unusual ingredients I put into
this and I haven’t seen it used before is Cocoa I’ve got a Dutch process cocoa
here I’m putting three tablespoons it really adds a lovely dark texture and
flavor to the pumpernickel bread and another unusual ingredients is ground
coffee beans now you can use regular coffee but a teaspoon of ground coffee
beans really works well in this recipe and to my mind a tablespoon of caraway
seeds you can’t do without caraway in pumpernickel it’s just an excellent flavor and we
just take a whisk and mix these dry ingredients together and next we’re
going to add in our wet ingredients I’ve got 270 mls of warm water
which I’m just going to pour into there I’ll put it all in famous last words I
hope that works. I’m adding a tablespoon and a half of oil a vegetable oil and a
good rich molasses, now you could use treacle and there’s a reason I went with
the oil first because hopefully this slightly oiled tablespoon will let the
molasses drop in and leave the spoon nice and clean like that and 3
tablespoons of that and now let’s start to use either a spoon or a whisk and
draw all these wet ingredients into the dry this just keeps our hands clean at the
start we are going to get a little dirty making this bread and now I’m going to
get my hand in there and start to draw this dough together Now I’m happy with the way thats started
to pull together it’s a very sticky dough it’s absolutely
beautiful and rich Now I’m going to put some of that rye
flour on my work surface and then what we’re going to do if i can get unstuck, is we’re going to knead this
for a good ten minutes to stretch out what little gluten is in this bread we want to make the most of it so I want
to fold and push and stretch out those glutens. Now I’ve been working that
dough for about 10 minutes and you can see there’s a beautiful elasticity
coming to the dough now I mean it’s not like a regular bread dough it’s a lot
more grainy but you can see there’s tension in there What we’re going to do now is take this
and pop it back into a bowl, first of all I’m going to add about a tablespoon of oil
in there, just coat the bread then I’m just going to cover this over with some
plastic wrap and leave it for an hour and a half or so in a warm place until
it’s doubled in size. Now after an hour so you see this is
risen beautifully this won’t have the tension that the
normal dough has but you can see I’ve got a knock the air out of that now and
I’m going to lift it out onto the side and I’m going to fold this bread in on
itself I want to roll it into a sausage shape
Now as I say you won’t get the tension that you will with a full gluten loaf because this flour has a lot of grain
in it but I’m now going to lift that and I’m going to drop it into a two pound or
one kilo loaf tin and then we want to leave that again in a warm area, you
might want to cover it with a damp cloth until it’s doubled in size. Now will you look at that that has been
about 45 minutes and it’s bursting out of the tin that’s ready now I’m going to
pop that in the oven I’ve got 200 degrees with mine because
it’s a fan oven if you’ve got a regular maybe 220 that’s 400/425 in Fahrenheit let’s pop that in there it’s going to be
about half an hour. Now often when I’m baking a pumpernickel or sourdough I
want steam in the oven so I put a bath of hot water in the bottom and I’m
spraying the inside the oven with some water to create steam you’ll also notice that I put a second
loaf in there because I love pumpernickel Now there is my pumpernickel out of the oven
and hopefully that will release yes beautifully so, I just need to tap that
on the back it’s got a lovely hollow sound. Now there it
is we want that to completely cool down I’ve got my second one here you saw
that I put two in the oven and this one as well it’s beautifully cooked. Now I’m going to
let them completely cool down on the side because with pumpernickel if you
cut those open now all the steam will come out and you’ll dry the bread out.
So we’ll come back when they cooled down Now I’ve ended up with two absolutely
delicious pumpernickel breads and the smells coming off here just fantastic, if
you love pumpernickel the smell now is just great and they are same size loaf actually this
one went in a lower tin and its bloomed out I love the way that one blooms and
opens like that let’s get and try these now and see what they
look like. So I’m going to cut this pumpernickel and traditionally it’s cut
very thin indeed so let’s slice this one down and look at
that grain it is absolutely perfect Now I’m going to turn that so that you
can see it. Now pumpernickel normally when you have it it’s a very rich bread so what we tend to do is cut it very
thin slices, literally I like my pumpernickel as thin as possible so I’m
going to go down like that we’ve got a slice of pumpernickel there
this is perfect just sliced into two pieces it’s a very firm bread and you
can put a little bit of cream cheese on there or some smoked salmon so here goes, lets just put some cream
cheese on there, a few little baby capers and I’m just going to have half of this
for trying Now will you look at that here goes now the smell coming from this bread the
pumpernickel smell is just fantastic. give this a try, oh and the taste, that is
truly one of the most flavoursome breads I absolutely love pumpernickeI don’t know why
and I think it’s just something from my childhood but this is a great bread I really would love you to give this one
the thumbs up if you ever get chance to make this at home do so this is just absolutely knocks
the socks off of anything you buy in the stores, be good and I’ll see you in the
next video. Auf Wiedersehen I have to thank Babsi for inspiring me
to do that pumpernickel video because that
is a bread I love, I really enjoyed making it and I’m going to absolutely enjoy eating it. Now I’ll leave a link here to some other
videos, be good as always I’d love to hear your comments subscribe to the
channel and I’ll see you next time