This was not that bread for me. I didn't have coarse rye, so I used my KA whole rye and added in the bran and germ that was sifted out to make the NY deli rye. I used half rye and half bran/germ.
The bread was not as dark as PR's photo even though I used the amount of cocoa stated, could use more. Nor did the bread have that tangy pumpernickel flavor. I did add crumbs from the multi grain mash bread. As a sandwich bread ,really good, just not real pumpernickel. You have to judge for yourself ( BBA Members)
I have made pumpernickel from Bernard Clayton's book 'New Complete Book Of Breads' the book that started my bread baking in 1988, that bread was dark , used rye & wheat flours as well as corn meal and molasses, along with chocolate. To each his own ,well the process went without problems.
Next time I will use all rye and more chocolate, pehaps the molasses as well.
Here are the photos:
|the color of the crumb is light for a pumpernickel, as well as the flavor, tastes more of a deli rye|
|the texture was good|