So I guess pumpernickel breads come in two forms: great airy bread and super dense brick. This is, obviously, the super dense brick. I think this one might even be more dense than the first pumpernickel I made. That one also tasted better and was a lot easier to make. This bread starts out with a bunch of flour and barley mixed together, then a fourth of a cup of sugar gets burned in a pan and mixed with water. This is the liquid for the dough and is also meant to add a bunch of flavor to the dough. You then take the dough and leave it in the mixing bowl for 12-24 hours at room temperature. This is easy enough, and really thickens the dough. Once that is done you scoop it into the pan and attempt to smooth it out. You then have to steam it in the oven for four hours, and proceed to bake it at 300 degrees for 2 more hours. So there is a ton of just sitting around in the bread.
And it's not even really worth it. It is so dense it becomes hard to eat, and it doesn't even taste good. The only way I could stomach a whole piece was with a lot of cheese. I don't know why this recipe is in this book when the other pumpernickel brick bread is so much better. And both of them are no match for the third pumpernickel bread that is actually bread-like. I just hope that tomorrow's rye bread is a hit because this is a terrible way to end the rye section.
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