I enjoyed myself with the effects of the Black-and-White Braided Pumpernickel and Rye Loaves in this assignment. I chose a random spot in a loaf to slice for photographing purposes. I ended up with a yin and yang design.
As a family, we had great delight in slicing the loaf up at dinner time. Each slice was differently patterned, even the fronts and backs of a piece were often unique. The bread accompanied a split pea soup.
Did it taste like more like rye or pumpernickel? I think together with the caraway seeds, I noticed an overall rye flavor.
I made my Bavarian-Style Whole Grain Pumpernickel loaves freestanding. I own a brotform, and I have not used it since we have lived in this house because I have no idea where it is. Once, I recall stumbling upon it, and noting it's hiding spot. I left it there, and well, all I know is that it is not in our kitchen or dining room. I suppose a box in the basement is a pretty good bet.
I made my own caramel coloring, an essential ingredient to make pumpernickel bread dark and give it a bitterness. The directions said to be careful not to burn it. I kept a close eye, stirring frequently. Then I walked away for maybe 30 seconds and returned to a mixture that resembled molasses. Did I burn it? I'm not really sure. It smelled a little burned...
My pumpernickel was not so dark; it was more of a gingerbread cookie color. Perhaps the purchased coloring would have given the blackness I associate with pumpernickel.
With my leftover dough I made two more freestanding loaves. I divided the rye and pumpernickel into small pieces and then mushed them together to create a different marbled effect.
I felt a little like a kid with play dough. We all need that freedom sometimes!