I use King Arthur (KA) Pumpernickel flour -- the rye equivalent of whole wheat. Conagra makes dark rye (similar to the pumpernickel), medium rye and white rye (similar to white flour), so one has a choice in rye flours which also may affect the color. I also use KA rye bread improver, similar to their whole grain bread enhancer -- but for rye.
HTH aardvark --- In [email protected], RsH <rsh_rsh@...> wrote: > > If you want the bread to be a darker black, use MORE coffee and MORE > cocoa powder, as that is where the black colour comes from. There is no > known food dye or food colour that will produce a black colour, so that > is NOT a way to get black, unless you mix the available food dyes, and I > would not do that. > > Anyway, three fairly good recipes follow... and you will see that in the > main they are all very similar. Proportions of the various flours used > vary, however, so you can easily see that you can change the proportions > around yourself as well. That will NOT change the colour of the final > bread. The colouring agents do that, and they are the cocoa powder and > the instant coffee granules in these recipes. Leave those out and the > bread will look more like a whole wheat bread colour. > > FWIW > RsH > > > http://www.robertsplace.ca/recipes/pumpernickel.htm > > Home Made Pumpernickel Bread > > A fine recipe for a good, wholesome bread. You can make this in your > bread-maker, but only on the dough cycle - be sure to put the liquid > ingredients into the pan first and follow method below for final baking. > Makes two loaves or sixteen large rolls. > > Pumpernickel Bread Recipe > > INGREDIENTS: > 1+1/3 cups water (335ml) > 1/4 cup vegetable oil (60ml) > 1/2 tsp salt (3ml) > 2 tbsp white sugar (60 ml) > 1 tsp instant coffee (5ml) > 2 eggs > 1/3 cup molasses (80gm) > 2 tbsp cocoa powder (60ml) > 2 cups white flour (284gm) > 1 cup whole wheat flour (142gm) > 1 cup rye flour (142gm) > 2 tsp dried yeast (10ml) > > METHOD: > > Place water in large mixing bowl and add sugar, yeast and salt. > > When mixture has started to bubble, add eggs, molasses, oil and > gradually add in flour, cocoa and coffee, mixing well, first with a > large metal spoon and then using fingers. > > Mix and knead really well. > > Do not add too much flour while kneading, as the dough will bind to > itself quite well once you get going. > > Knead until smooth and sticky, but not sticky enough to cling to > surface. > > Place in warm, greased bowl and cover. > > Allow to rise for two hours or until doubled in volume. > > Then punch down dough and knead lightly. > > Make into 2 loaves or buns and place on greased trays. > > Brush with egg wash or milk, if desired and allow to rise for at least > one more hour. > > Bake at 375°F or 190°C for 25 minutes. > > The bread should make a hollow knocking sound when tapped on the > underside, when it is baked. > > Brush with melted butter when removing from the oven if you did not use > egg wash and allow to cool on baking rack. > > > Another recipe is as follows. > > http://www.mennonitegirlscancook.ca/2011/06/pumpernickel-bread-and-spinach-dip.html > > Note: No instant coffee, so not as dark a colour... but as before, you > can add some instant coffee to make it darker. No flavour from that > instant coffee as long as you don't overdo it. > > Ingredients: > > 1 1/2 cups warm water > 1/4 cup oil > 1/3 cup molasses > 2 eggs, beaten > 2 tablespoons instant yeast > 1 teaspoon salt > 1 tbsp sugar > 2 tablespoons cocoa powder > 2 tablespoons caraway seed..optional > 1 cup whole wheat flour > 1 cup rye flour > Approx 3 cups white flour > > Pour water, beaten eggs, molasses, oil, sugar, and salt in mixing > bowl and mix well. > Stir in rye flour, whole wheat flour, and yeast. Add white flour 1 > cup at a time and knead till smooth and slightly sticky but not sticky > enough to cling to the bowl. > Place in a greased bowl, cover and set in a warm place to rise. > Allow to rise till doubled, approx 2 hours. > Punch down the dough and form into 2 round loaves and place them on > a large greased cookie sheet. > Let rise for 30 minutes and bake at 375º for 35 minutes. > If you want a chewier crust brush the bread with water the last 10 > minutes of baking. > > > And a third recipe, so you can see the similarities and the differences. > > http://www.robinhood.ca/recipe-details.aspx?rid=3320 > > Ingredients: > > LARGE LOAF (1 1/2 lb/3 cup or 2lb/4 cup machine) > 1 1/4 cups (300 mL) water > 2 tbsp (30 mL) butter or margarine > 2 tbsp (30 mL) molasses > 1 1/2 cups (375 mL) ROBIN HOOD Best For Bread Homestyle White Flour > 1 cup (250 mL) ROBIN HOOD Best For Bread Rye Bread Flour > 1/2 cup (125 mL) ROBIN HOOD Best For Bread Whole Wheat Flour > 1/4 cup (50 mL) PURITY® Cornmeal > 1 1/2 tbsp (20 mL) sugar > 2 tbsp (30 mL) cocoa powder > 1 1/2 tsp (7 mL) salt > 2 1/2 tsp (12 mL) bread machine yeast > > Directions: > > 1. SELECT loaf size. > 2. ADD ingredients to machine according to manufacturerâs directions. > 3. SELECT Whole Wheat, Rapid or Regular cycle. > > Feel free to combine/modify the above 3 recipes and thus make up your > own. > > --------------------------------------------------- > > For years, I have been looking for a good Pumpernickel recipe. I like a > > nice black pump. like those I buy in the store BAKERY not the bread isle. I > > have tried some recipes, but so far, none of them are what I am looking > > for--even if they have been tasty. > > > > So, can anyone help me out with a nice black pumpernickel recipe? Thank > > you in advance. > > Robin > ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! 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