What is the difference between pumpernickel bread and rye bread?

Rye bread is a general category of bread containing various percentages of rye flour. Pumpernickel is a type of dark rye bread. Traditional European pumpernickel bread is made only with dark rye flour and sometimes rye berries and does not contain wheat flour. While wheat flour contains both glutenin and gliaden, rye flour only contains gliaden. That makes traditional pumpernickel more gummy and it lacks the elastic structure needed to trap the air produced by the yeast during fermentation. Traditional pumpernickel is, therefore, more dense.

What makes pumpernickel bread dark brown?

Traditional pumpernickel bread made with 100% rye flour is dark brown due to the maillard reaction produced by baking the loaves at a low oven temperature for a long time. The maillard browning is a chemical reaction of proteins and sugars.

What to serve with steakhouse-style pumpernickel bread?

Steakhouse pumpernickel bread is very versatile. You can use it to accompany a hearty soup or stew, tame a spicy dish or curry, or as part of a Holiday feast. The loaves make excellent sandwiches (try this spicy Thai veggie sandwich !); toast with butter or cream cheese and jam; or turn the leftovers into a bread pudding, stuffing or French toast! Top the toast with a thick shmear of cream cheese and smoked salmon or as the best avocado toast you've ever had!

steakhouse style pumpernickel bread

Name: Pumpernickel Bread
Prep time: 2 h 30 min
Cook time: 35 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 1 2/3 cups whole milk, warmed to 110°F (438g); 1 tablespoon dry active yeast; 1 teaspoon granulated sugar; 3 2/3 cups bread flour (450g); 1 ¼ cups rye flour (180g); 2/3 cup cornmeal (83g); 1 ½ teaspoons kosher salt; ¼ cup cocoa powder (27g); 1 tablespoon caraway seeds; 2 tablespoons dark brown sugar; 2 tablespoons vegetable oil (or canola); 1/3 cup molasses

Description

This steakhouse-style pumpernickel bread recipe is not traditional but it is soft, tender and flavorful! It has a slightly sweet flavor reminiscent of the bread at a classic American steakhouse but with a richer texture and flavor! This is an easy bread recipe that anyone can make!

Ingredients

Units Scale

1 2/3 cups whole milk, warmed to 110°F (438g)
1 tablespoon dry active yeast
1 teaspoon granulated sugar
3 2/3 cups bread flour (450g)
1 1/4 cups rye flour (180g)
2/3 cup cornmeal (83g)
1 1/2 teaspoons kosher salt
1/4 cup cocoa powder (27g)
1 tablespoon caraway seeds
2 tablespoons dark brown sugar
2 tablespoons vegetable oil (or canola)
1/3 cup molasses

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Instructions

In the bowl of a stand mixer whisk together the dry active yeast, teaspoon sugar and warm milk. Allow to sit for 5 minutes or until bubbly.
Add bread flour, rye flour, cornmeal, salt, cocoa powder, and caraway seeds to the yeast mixture in the stand mixer bowl. Fit with the paddle attachment and mix on low until the dough begins to come together.
Add sugar, oil and molasses and mix on low until all the ingredients are mixed and the flour has been hydrated.
Switch to the hook attachment and mix on medium speed until a smooth dough forms. Use the window pane test to tell if the dough is done.
WINDOW PANE TEST: take a golf ball sized portion of the dough from the mixer and gently start to pull the dough apart. I like to think of it as a square and gently pull on two sides, then rotate and repeat. If the dough tears instantly, it is definitely not ready. If it allows you to pull it thin enough to see light through it, then it is ready.
Remove the dough from the stand mixer using a stiff silicone spatula or a bowl scraper, and place it in a lightly oiled bowl. Cover with plastic wrap and then place in a warm spot. Allow to proof 30-60 minutes or until doubled in volume. The time will depend greatly on the warmth of your room.
Divide, Pre-shape & Bench rest: Turn the dough out onto a lightly or un-floured surface. Divide the dough in half (each weighing approximately 680g) Fold each of the four sides towards you into the center, turning the dough after each fold. This will create a little packet. Flip the dough so the seam in on the counter. Shape it into a round by using both hands to pull the dough towards you. Once you have a round ball with a smooth top, repeat with the second loaf. Cover both to keep the top from drying out and allow it to sit and bench rest for 15 minutes.
Final Shape: We are going to shape these into a log. Take the dough round and flip it over. Grab the top and bottom edges and gently pull it into a small rectangle. Place it on the counter and fold the top edge down 2/3^rd of the way and press it into the dough. Rotate so that the unfolded edge is now away from you and fold that edge down towards you to meet the bottom edge. Press to seal. Now we are going to do 2 thumb folds. Take the top edge with your right hand and fold it over you thumb about half way down, pressing to seal as you go. Repeat until you have folded the entire length. You will notice the dough getting tighter and also longer.
Repeat the thumb fold once more, sealing really well on the bottom. You should now have a log shape that is even in width along the whole length, that is the length of your pan, and tight enough to not slouch onto the counter. If the dough is too loose, repeat the thumb fold once more.
Spray with non-stick spray or butter 2, 9×5 inch loaf pans. Place the log into the sprayed pan seam-side down. Cover with plastic wrap and place once more in your warm spot.
Allow to proof until the dough just starts to reach the top of the pan. When that happens preheat your oven to 350°F. As soon as it is preheated bake for 35-40 minutes or until the internal temperature reads 185°F.
Allow to cool 5 minutes in the pan then remove to a rack to cool completely.

If the pumpernickel loaf sits in the pan too long, it will steam and the sides and bottom will get soggy!

Notes

Yield – 2 Loaves

Nutrition Note – The nutrition per serving is based on the entire recipe yielding 24 slices of bread. Each loaf would be sliced into 12 thick slices. Adjust the calculations based on your actual slices.

Variations – Omit caraway seeds or add raisins, nuts or other chopped dried fruit.

Storage – Cool pumpernickel loaves completely before wrapping in plastic-wrap or in an airtight container or plastic baggie. Store at room temperature for up to 3 days or refrigerated for a week or frozen for up to 2 months. Storing the uncut loaves well wrapped in the freezer will keep them the most fresh.