pumpernickel bread
At Sunday’s final bread class, I was a little slow-moving after and the cause of last week’s . We focused on whole-grain breads: semolina, Swiss rye, seeded rye and pumpernickel, and though I was a little, um, dehydrated, I think I did all right, surprising myself by getting all four doughs together before noon. It was at this point that I realized I might just have achieved my goal in this class — which was not, by the way, to effectively knead bread with a margarita headache — but to get comfortable enough with the process that I could dive into recipes confidently and know instinctively what to do if things get off-course (or underslept). I’m almost there, and not a moment too soon, because the instructor dug up a recipe for Russian Black Bread for me with about 20 ingredients and it’s calling to me. No rest for the weary, or at least certifiably insane, I suppose.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Rye | 1 slice (32g) | 83 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup warm tap water, about 100 degrees
- 2 1/2 teaspoons (1 envelope) active dry yeast
- 2 cups unbleached, all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup whole grain rye flour
- 1 tablespoon non-alkalized cocoa powder
- 2 teaspoons salt
- 1 tablespoon unsulphered molasses