One of the sandwiches I made for my birthday tea party was egg salad on pumpernickel bread. In hindsight, the rye flavor was too strong for the egg salad, but the bread was very good. I used the King Arthur Pumpernickel Boule recipe.
I gathered the mise en place: (I love that pumpernickel bread has cocoa powder in it)
I combined the dry ingredients, then added the water, and kneaded in the stand mixer until it looked right.
The dough rose for an hour…
before I divided it into two and shaped each half into a loaf.
The loaves rose for 1 1/2 hours in the bread pans. I had a little trouble scoring them, since the dough was rather wet, then I put them into the oven to bake. When I took the bread out of the oven I noticed that the loaves had hardly any oven spring at all. I have baked this bread before and noticed the same thing. I contribue the lack of oven spring to the rye.
The loaves were pretty short, so I made long and thin sandwiches with all the crusts cut off.
These sandwiches were paired with classic cucumber and cream cheese sandwiches on Hawaiian bread and cheddar, apple, and chutney sandwiches on whole wheat bread.
Until the next time: may your yeast always rise and your flour never run out.
A Baker's Education 