Pumpernickel Bread Funny name, but great taste

The word is derived from “pumpen” which is a New High German synonym for being flatulent, and Nickel which was a form of the name Nicholas, commonly associated with a goblin or devil. Old Nick, for example, was a familiar name for Satan. Some say it is a reference to the indigestible qualities of the bread which leads to undesirable effects for those who consume it.

Another explanation for its name is in a story which states Napoleon Bonaparte was given dark German rye bread for dinner while invading Germany. He refused to eat it and declared, “c’est pain pour Nicole” – it’s bread for Nicole, which was his horse. “Pain pour Nicole” over time became Pumpernickel.

Despite its less than appealing name origin, pumpernickel is often eaten with caviar, smoked salmon and other pricey pairings. Versions of it are sold in specialty stores and upscale groceries while true German pumpernickel is produced primarily in Germany.

Pumpernickel could be distinguished by its colour which is dark brown to black. It is a type of very heavy, slightly sweet rye bread. Like most all-rye breads, pumpernickel is traditionally made with a sourdough starter; the acid preserves the bread structure by counteracting the highly active rye amylases. It is often made with a combination of rye flour and whole rye berries.

The first written mention of the black bread of Westphalia, Germany was in 1450, hence many believe the bread originated in that country. The defining characteristics of Westphalian pumpernickel are coarse rye flour, rye meal and an exceedingly long baking period.

This long slow baking period is what gives pumpernickel its dark colour. Loaves are sometimes baked for 16 to 24 hours at a low temperature (250 degrees Farenheit) in a steam filled oven. Traditional German pumpernickel contains no coloring agents, however, it is not uncommon to use darkly toasted bread from a previous batch as a colouring agent. The bread is usually baked in long narrow pans that include a lid. Westphalian pumpernickel has little or no crust.

A separate pumpernickel tradition has developed in North America, where molasses, coffee, cocoa powder or other darkening agents are added to the ingredients to obtain a colour close to the traditional loaf. North American bakers often add wheat flour and commercial yeast to quicken the rise compared to a traditional sourdough.

Many bakers also add a significant amount of caraway seeds, providing an alternate flavour that is now characteristic of many North American commercial pumpernickel and light rye breads. North American pumpernickel loaves are almost always baked without a baking pan, resulting in a rounded loaf. These breads do not have the dense crumb of an authentic German pumpernickel and have a rather different flavour because of the added darkening agents and the shortened baking process.

Pumpernickel is a tasty variation of what is an everyday essential for most and, according to its nutritional value, may be a better option for dieters. One slice of pumpernickel contains 65 calories compared to 78 calories contained in a whole wheat slice of the same size and it has less fat.

The following recipe is a North American variant rather than one for the traditional loaf but it can be made in a breadmaker in less time than the up to 24 hour session required for the true Westphalian pumpernickel.

Ingredients:

1 cup +3 tablespoons water

1/4 cup molasses

2 tablespoons vegetable oil

? cup whole wheat

? cup rye flour

1/4 cup cornmeal

2 tablespoons unsweetened cocoa

1 teaspoon instant coffee

2 ? cups bread flour

1 ? teaspoon salt

2 tablespoons vital wheat gluten

2 teaspoons active dry yeast

(about 1 ? tsp bread machine

or rapid yeast)

2 teaspoons caraway seeds, optional

Method:

Add ingredients to your bread machine according to manufacturer's suggested order. Use medium crust setting.

Makes a two-pound loaf.

For those of you who don’t have – or refuse to use – a bread maker, here’s another version:

Ingredients:

3 pk Dry yeast

1 ? cup Warm water (105-115 degrees)

? cup Molasses

1 tbsp Caraway seeds

2 tsp Salt

2 tbsp Shortening

2 ? cup Rye flour

1/4 cup Cornmeal

1/4 cup Cocoa

2 cup All-purpose flour

Method:

Dissolve yeast in warm water in a large mixing bowl. Stir in molasses, caraway seeds, salt, shortening, rye flour, 1/4 cup cornmeal, and cocoa. Beat at medium speed of an electric mixer until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn dough out onto a lightly floured surface. Cover and let rest ten to 15 minutes. Knead until smooth and elastic (five to ten minutes). Shape dough into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; shape into a ball. Cover and let rise in a warm place, free from drafts, about 40 minutes or until doubled in bulk. Grease a baking sheet, and sprinkle with cornmeal. Punch dough down, and divide in half. Shape each half into a round, slightly flat loaf. Place loaves on opposite corners of baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour. Bake at 375 degrees for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from baking sheet, and let cool on wire racks.