Can I save an undercooked loaf of pumpernickel?
I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour.
Can I rescue this loaf or do I need to start from scratch?
(For science, I plan to put it back in the oven wrapped in foil for a few more hours and I'll update with the results, but I'd like to see if anyone has other suggestions or experience.)
300 g rye flour
150 g wholemeal flour
80 g bulgur wheat
1 tsp salt
500 mL warm water
1 tbsp molasses
1 tbsp vegetable oil
1. Mix dry ingredients
2. Mix wet ingredients
3. Combine and stir until totally incorporated
4. Fill greased and lined loaf tin with dough
5. Cover with plastic wrap and let sit overnight
6. Remove plastic wrap, cover tightly with aluminum foil
7. Bake 6 hours at 230°F over tray of water
8. Remove foil and bake 15 more minutes
Best Answer
When a loaf is baked the interior steams. The water in the dough reaches boiling point and gelatinizes the starches in the flour. After baking the dough has largely dried out. While this might be less true for very moist breads such as pumpernickel, I doubt that baking again will have much effect on the remaining uncooked flour. So I'm afraid there is not much you can do at this point.
Toasting may make the bread more palatable, but it won't make the essential chemical change that you need.
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Quick Answer about "Can I save an undercooked loaf of pumpernickel?"
In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes.Can you Rebake an undercooked loaf of bread?
It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.What should I do if I ate undercooked bread?
Usually, nothing. As long as there is no raw yeast or eggs, eating undercooked bread won't make you sick. However, it might not be a very pleasant experience. Cook your bread all the way for a delicious, perfectly plump loaf.Why is my bread still doughy in the middle?
The most common cause of doughy bread is when it's undercooked. This is likely due to it not being baked for long enough. Using an oven heat that's too high can make bread appear baked through even if it isn't. Make sure that you're using an appropriate temperature and baking your bread for long enough.How do you reheat pumpernickel bread?
Let the bread come to room temperature, then pop in the oven for 5-10 minutes at 350 degrees for a warm revitalized loaf. Avoid storing bread in the refrigerator, David cautions.Can Pumpernickel and Whole Grain Breads Help Lower Blood Sugar?
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