Wednesday, January 28, 2009

Pumpernickel Raisin Bread

I took another stab at Daniel Leader's Pumpernickel Raisin Bread from Bread Alone. Last time I made this, we found the molasses flavor too overpowering, so this time I upped the rye flour component, used about an eighth of the recommended molasses, and also used a bunch of stale bread crumbs, which I've heard is something that's done with pumpernickel. It was good. I still think the cocoa and molasses could be minimized a bit more (there's also coffee in it) but this is very acceptable toast bread. And Matt really likes it.

1 comment:

jessica said...

Did you know that "pumpernickel" means "demon fart?"