A (Humid, Summer) Return to Bread Baking! Pumpernickel Everything Bread

My baking block continues to gradually lift as the months go by.  I'm not sure if it's inertia, boredom, or in this case, guilt from letting my various specialty flours languish, but I've been very happy to slowly return to the scale and the oven.  

My latest recipe attempt finally put to use the pumpernickel flour I had ordered from King Arthur Flour I purchased many moons ago and drove from NYC to New Orleans as a "critical" move item.  I chose KAF's everything bagel pumpernickel bread recipe because of how much I miss pumpernickel bagels (not as common in New Orleans!).  

This ended up being a pretty easy and quick recipe, with start to finish in only a few hours.  I would make this recipe again because the flavor was salty and very reminiscent of everything bagels, though I did not love the stodgier texture.  

 

The bread was probably underbaked because the interior was fairly thick and squishy, with very little bounce back from pressing.  I also may have messed up the texture by adding slightly too much water and not checking the bread for the proper final rise before baking. 

 

The bread's temperature was over 200 degrees from the instant read thermometer after about 39 minutes of baking.  I did not get a huge amount of rye/pumpernickel flavor which was disappointing.  

 

 

I wonder if the humidity and heat of the New Orleans summer also affected the rise and cooling of the bread.  The crust on top was relatively crisp, but the bottom was still sweating a bit and somewhat moist after being fully cooled.  So might be underbaking, humidity, and/or the rye flour which would naturally result in a heavier bread?  I will try this bread again during a cooler day, and see if it makes a difference.

Comments

[Fashion Blogger]

🌡️ This post is such a relatable slice of summer baking life! I love how you embraced the challenge of humid weather and finally gave that pumpernickel flour its moment to shine. The everything bagel twist is genius—salty, nostalgic, and full of personality. Your honest reflections on texture, rise, and baking time are super helpful for fellow bakers navigating warm kitchens. It’s comforting to know that even imperfect loaves carry stories and lessons. Thanks for sharing your journey back to the oven—here’s to cooler days and crispier crusts ahead!