How do I get a nice shine on a pumpernickel walnut raisin

Try a mixture of whole eggs and milk beaten together, a basic egg wash. Right before scoring and placing in the oven wash the loaf. It will work nicely.

One method you can use to get a shine is to brush or spray milk or cream onto the finished loaves while they're still hot.

The fat and the protein left behind when the loaves cool give them a nice shine; however you won't have much of a crust.

for a nice shine.  Rub/dab  the surface or mist lightly with water before placing into the oven also helps.   If using foil allow room for a rise and pinch the edges well.   If covering with a lid or pan, make sure the rims line up perfectly.   :)   

The sun is rising out of lake Superior, wonderful!  

Mini

Secret's of a Jewish Baker (Greenstein) is the source.

Make a slurry of two Tbls of cornstarch and 1/4 cup water. Add it to 1 cup of boiling water, whisking while you pour. Continue whisking until the mixture thickens and clears. Cool.

Before slashing apply a coating of the glaze with a pastry brush. For an even shinier finish add a second coating while the loaves are still hot, immediately after removing from the oven.

I use this glaze on Jewish Rye, routinely, and like the results. It will keep in the refrigerator for a few weeks, in a tight jar.

David G

Hi Cintounas,

I realize this is an old thread, but I'm relatively new here (since last summer) and I've been trying to make a good pumpernickel raisin loaf - with varying success as you can see here: http://www.thefreshloaf.com/blog/cher504

Do you use rye sour in your pumpernickel? Is it from a particular book?Which of these glaze ideas worked best for you? Thanks very much for any thoughts you can throw my way.

Cheers!

Cherie