Another pumpernickel steam bread. I did't realize how common these were until I started baking 50 of them. This recipe is almost exactly like yesterday's bread, only this one was steamed. Yet again it calls for copious amounts of coffee cans to bake in, and a giant stove-top kettle to put them all in. I'm not sure what the point of doing it like that is, but I just the method I used in other steamed breads and steamed it in the oven. It turned out really well and I think this might be my favorite pumpernickel so far. It's really sweet from all of the molasses and the raisins, and the cornmeal helps with the texture a lot. I'm sure there will be even more steamed pumpernickel breads in the future, and so I'll keep comparing them to this one.
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