Comments on: pumpernickel bread http://smittenkitchen.com/2006/10/the-last-of-the-loafing/ Sat, 21 Nov 2009 05:19:38 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Zoey http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-329410 Zoey Sun, 01 Nov 2009 21:25:06 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-329410 Hi Deb! Thanks for this recipe, just wondering about a few substitutions I made and how they might affect the outcome of the loaf (it's rising right now). I think I know that my AP flour, instead of unbleached AP flour will change the texture somewhat, and I used "Dark Rye" flour instead of "whole grain rye flour," which I am assuming will be a difference in flavour and texture. However, since I just wanted to get this loaf made, I also used Blackstrap Molasses, and in the ingredients it said it sulphites in brackets. AND my cocoa powder said it "may contain" Alkali or salt. If you do have any insight into what those last 2 changes may yield, I'd love to learn. Thanks! Hi Deb! Thanks for this recipe, just wondering about a few substitutions I made and how they might affect the outcome of the loaf (it’s rising right now).

I think I know that my AP flour, instead of unbleached AP flour will change the texture somewhat, and I used “Dark Rye” flour instead of “whole grain rye flour,” which I am assuming will be a difference in flavour and texture.

However, since I just wanted to get this loaf made, I also used Blackstrap Molasses, and in the ingredients it said it sulphites in brackets. AND my cocoa powder said it “may contain” Alkali or salt.

If you do have any insight into what those last 2 changes may yield, I’d love to learn. Thanks!

]]> By: caffeinatedfrog http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-305258 caffeinatedfrog Wed, 15 Jul 2009 14:47:29 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-305258 Thank you very much! I've just been trying to use this bag of it we have lying around, it's proving to be difficult to find buckwheat recipes. Thank you very much! I’ve just been trying to use this bag of it we have lying around, it’s proving to be difficult to find buckwheat recipes.

]]> By: deb http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-304324 deb Mon, 13 Jul 2009 19:14:24 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-304324 Buckwheat flour has almost no gluten in it, so it really works differently from other flours in bread. I'd recommend being cautious. If you're feeling experimental, give it a try knowing that you might not have gluten's bendiness to help you along (you can also use a <a href="http://www.bobsredmill.com/product.php?productid=3552&cat=0&page=1" rel="nofollow">gluten additive</a> to compensate, but it may not be exactly the same). You might also try a smaller portion swapped the first time. Buckwheat flour has almost no gluten in it, so it really works differently from other flours in bread. I’d recommend being cautious. If you’re feeling experimental, give it a try knowing that you might not have gluten’s bendiness to help you along (you can also use a gluten additive to compensate, but it may not be exactly the same). You might also try a smaller portion swapped the first time.

]]> By: caffeinatedfrog http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-304315 caffeinatedfrog Mon, 13 Jul 2009 19:03:54 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-304315 Hi! Seeing as this is my first time posting, I've got to say that your website is fantastic!!! Thank you for sharing all your recipes and know-how. The actual question is as to whether or not buckwheat flour could be used (1:1) in this recipe in place of the rye. Thank you! Hi! Seeing as this is my first time posting, I’ve got to say that your website is fantastic!!! Thank you for sharing all your recipes and know-how.
The actual question is as to whether or not buckwheat flour could be used (1:1) in this recipe in place of the rye. Thank you!

]]> By: vera http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-194287 vera Thu, 06 Nov 2008 10:06:43 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-194287 Two years ago in past eastern Germany (Liepzig) I bought a bread at a local bakery. I asked for a good bread and I got a brownish bread, not too dark and not white. It was a huge loaf, soft but dense, which lasted for a whole week feeding two hungry people twice a day. I kept it on the kitchen table in brown paper and every day it tasted better (at least for the first five days). It was no doubt the best bread I have ever eaten, and I have visited all of Europe and in the USA.I am sure it was some kind of rye bread. Do you have any reciep of a bread like this? Iwill be so greatful to get it. vera Two years ago in past eastern Germany (Liepzig) I bought a bread at a local bakery. I asked for a good bread and I got a brownish bread, not too dark and not white. It was a huge loaf, soft but dense, which lasted for a whole week feeding two hungry people twice a day. I kept it on the kitchen table in brown paper and every day it tasted better (at least for the first five days). It was no doubt the best bread I have ever eaten, and I have visited all of Europe and in the USA.I am sure it was some kind of rye bread. Do you have any reciep of a bread like this?
Iwill be so greatful to get it.
vera

]]> By: deb http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-176292 deb Mon, 22 Sep 2008 13:34:36 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-176292 Hi Dave -- Just cleaned those marks up, an unfortunate result of not using clean HTML when one does a server migration! I added a note at the end with a link to a Russian Black Bread recipe I have made since that might be worth your consideration. This recipe is for a lightly-flavored pumpernickel, that one is for an abundantly flavorful darker bread, one I do admit is my current favorite. Happy choosing! Hi Dave — Just cleaned those marks up, an unfortunate result of not using clean HTML when one does a server migration!

I added a note at the end with a link to a Russian Black Bread recipe I have made since that might be worth your consideration. This recipe is for a lightly-flavored pumpernickel, that one is for an abundantly flavorful darker bread, one I do admit is my current favorite. Happy choosing!

]]> By: Dave http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-176254 Dave Mon, 22 Sep 2008 02:48:12 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-176254 HI, in your pumpernickel bread recipe, some ingredients have the  symbol in it. Could you tell me what that is? Thank You Dave HI, in your pumpernickel bread recipe, some ingredients have the  symbol in it. Could you tell me what that is?

Thank You

Dave

]]> By: robin http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-108787 robin Sun, 27 Apr 2008 15:41:11 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-108787 thanks so much! i cannot wait to try it. there's nothing better than a good dark bread. thanks so much! i cannot wait to try it. there’s nothing better than a good dark bread.

]]> By: deb http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-108686 deb Fri, 25 Apr 2008 19:43:02 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-108686 Indeed I did and it was wonderful. I cannot recommend this recipe enough. Here's the post: http://smittenkitchen.com/2007/03/mighty-russian-morsels/ And here's the article that I wrote it for: http://www.npr.org/templates/story/story.php?storyId=7870158 Good luck! Indeed I did and it was wonderful. I cannot recommend this recipe enough.

Here’s the post: http://smittenkitchen.com/2007/03/mighty-russian-morsels/
And here’s the article that I wrote it for: http://www.npr.org/templates/story/story.php?storyId=7870158

Good luck!

]]> By: robin http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-108683 robin Fri, 25 Apr 2008 19:25:16 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-108683 did you ever get around to making the Russian Black Bread? i'm quite curious to see what sort of recipe you've got for it. did you ever get around to making the Russian Black Bread? i’m quite curious to see what sort of recipe you’ve got for it.

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