Bread Baking Babes: Mary’s Pumpernickel or Dark Onion Rye
This month’s Bread Baking Babes’ bread did cause a bit of a problem for us Europeans, not to me because I had the fortune (read have a lazy nature) to bake the bread after Lien and Karen had made their tries.
You see, rye flour in Europe and the US are d-i-f-f-e-r-e-n-t, very different. Rye flour here is much coarser and of a different type and makes a heavier bread than the American one and as the recipe of the month is a very special one, it is a recipe created by our own Mary, an American Pumpernickel bread we were in for trouble. Even here we differ, to us in Europe, Pumpernickel bread means a very dark and dense brick like kind of rye bread whereas it is quite different in the US. Anyway, we managed to solve the problem by diluting our rye flour 50/50 with a high gluten wheat flour which turned it into a tasty and very good bread that matured beautifully! I really liked this bread and I am sure I will make it again.
What I enjoyed the most this month though wasn’t the actual baking but the incredible discussion about how to solve the rye problem and the solidarity between the Babes (but that’s no news by now), the discussions going on on our BBB blog and Mary going around to Russian bakeries and beer brewers to find out why and how the rye could be so different here and there. I feel very lucky to b a Bread Baking Babe!
Thanks Mary for proposing your recipe and I can recommend making it so steer over to Mary to find out how to become a Bread Baking Buddy! And here you have the rest of us, check out how they fared with the Pumpernickel!
Notitie Von Lien (Lien) and , My Kitchen In Half-Cups (Tanna), Bake My Day (Karen), Cookie Baker Lynn (Lynn),I like To Cook (Sara) , A Fridge Full Of Food..And Nothing To Eat (Glenna), Grain Doe (Gorel), The Sour Dough (Mary aka Breadchick)