Wednesday, April 20, 2011

Wednesday’s Helping: Pumpernickel Bread

Deep, dark, rich and good
This whole-grain bread has a long shelf-life if packaged and kept properly. Pumpernickel bread was first made in Germany as a food item for rationing to the country’s poor population. Several urban legends exist about its origin and how this bread got its funny name. The authentic recipe calls for rye meal to be boiled for hours until softened. Next, the dough is steamed for a prolonged time period. The cooking process also causes the ingredients to caramelize, which lends a deep brown color to pumpernickel bread. Modern baking methods allow for a little bit of cheating such as adding coloring agents, such as molasses, cocoa powder, or coffee to pumpernickel recipes.

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