KA at one time sold a 10 oz. bag of pumpernickel artisan bread flavor. I'm afraid they no longer carry this product and was wondering if anyone might know of a substitute source for this product?
will give a nice caramel color too and lots of flavour.
I use a rice cooker to cook and carmelize whole or cracked grain. After soaking (overnight?) drain and add just enough water to steam the grain. Leave on the warm setting to evaporate any excess water to carmelize the rye. So good you will want to eat it before making a loaf with the carmelized sweet grain. Long soak brings out the sugars needed to carmelize.
I was crushed when they stopped carrying this. It was my cheater way to make satisfyingly dark pumpernickel everything bagels. Thankfully, I found a mostly empty bag languishing in the back of my baking cabinet and kind of reverse engineered it. If anyone is interested, I'm happy to share the recipe for it. :)
Okay! Here it is. It's transcribed from page 172 of my book:
Yield: About 3 cups
2 1/2 cups (9.375 oz by weight) pumpernickel flour
1/3 cup (1.5 ounces by weight) caramel colour powder
4 heaping tablespoons (1.5 ounces by weight)
2 tablespoons (0.5 ounces by weight) powdered deli rye flavour
Whisk together until even in colour. Store in an airtight container in a cool, dry place for up to a year.
Since writing the book, I've taken to adding a teaspoon of granulated onion to the mixture, which I really enjoy. It's subtle in that amount, but adds a little character to your "cheater" pumpernickel breads. :)
:)
whenever you need it.
The GrainMaker model 99. A relentless, unstoppable beast of a mill that will grind anything. Well worth the three month backlog to receive.
will give a nice caramel color too and lots of flavour.
I use a rice cooker to cook and carmelize whole or cracked grain. After soaking (overnight?) drain and add just enough water to steam the grain. Leave on the warm setting to evaporate any excess water to carmelize the rye. So good you will want to eat it before making a loaf with the carmelized sweet grain. Long soak brings out the sugars needed to carmelize.
:)
I was crushed when they stopped carrying this. It was my cheater way to make satisfyingly dark pumpernickel everything bagels. Thankfully, I found a mostly empty bag languishing in the back of my baking cabinet and kind of reverse engineered it. If anyone is interested, I'm happy to share the recipe for it. :)
Thx!
Yippee
Okay! Here it is. It's transcribed from page 172 of my book:
Yield: About 3 cups
2 1/2 cups (9.375 oz by weight) pumpernickel flour
1/3 cup (1.5 ounces by weight) caramel colour powder
4 heaping tablespoons (1.5 ounces by weight)
2 tablespoons (0.5 ounces by weight) powdered deli rye flavour
Whisk together until even in colour. Store in an airtight container in a cool, dry place for up to a year.
Since writing the book, I've taken to adding a teaspoon of granulated onion to the mixture, which I really enjoy. It's subtle in that amount, but adds a little character to your "cheater" pumpernickel breads. :)
Whoops- that 4 heaping tablespoons should be "sourdough flavour". The sourdough flavour and rye flavour are both KAF purchases. :)
What's the name of your book?
Yippee
It's my pleasure! My book is "Ready, Set, Dough: Beginner Breads for All Occasions". :)