The Fresh Loaf

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The "Juicy One" - Das Saftige (Germany)

CalBeachBaker's picture

The "Juicy One" - Das Saftige (Germany)

Today's bake: The "Juicy One" - Das Saftige (Germany)

Source:  by Stanley Ginsberg

Note: Pullman loaf size -  9″x4″x4″/23x10x10 cm . Molasses for Beet syrup due to availability


This loaf was baked in a Paderno 15-3/4 x 4 x 4" Bread Pan with an attempt at a 'reducer' to make the dough area 9x4x4" shown below.

This is my first attempt baking this bread. I milled some rye berries set at coarse to get the equivalent of coarse rye meal and then sifted with #60 sieve to extract the amount of medium rye four required.

This bread's soft, moist crumb has a mild lactic acid and molasses taste and caraway and citrus notes of coriander with a rustic graininess mouthfeel and the crust a pleasing toasty/nut like flavor.

This bread would pair nicely with strong cheeses and other strongly flavored foods.

Make again? - Most definitely, Yes

Changes/Recommendations: I'll be working on either a firmer cardboard divider or optimally, a steel divider @4x4x4" so I can make loafs of various sizes.



Odd shape due to the softness of the divider.

Weak divider.




GaryBishop's picture

I haven't done it but I have spent time thinking about how to do it. If you include parchment paper, lots of possibilities open up. Steel wire mesh is readily available, easy to cut and shape, and plenty strong. I hallucinate that you could shape a piece to fit in the end of the pan and then use a parchment liner.

CalBeachBaker's picture

Thanks for the suggestion, I'll be giving it some thought and will post the results.


clazar123's picture

I make this bread when I am craving a real pumpernickel without the long bake. I usually add dates,toasted walnuts, sometimes pepita and always a little extra ground coriander along with a generous amount of bread spice. Yum. Sliced thin and toasted, schmear of cheese, open faced sandwich in the Danish style-whatever floats your boat. 

As far as pan divider, I bought an old roll (at a garage sale) of unused corrugated aluminum garden edging (NOT TIN!) and have cut it to size and used it to create a divider in a few pans. It was soft and fairly thin so a scissors cut it but rigid enough to hold the loaf back. You could sacrifice another aluminum pan but they are difficult to cut. Possibly a disposable foil roasting pan would be strong enough. Cheap and readily available.

This is really pricey but I was fortuneate to find one at a rummage sale. AN ADJUSTABLE PAN that slides over itself to lengthen and shorten. I don't know if they make it in a smaller, 4x4 size. I would love that!

Have fun. I might have to make this loaf again soon. 

CalBeachBaker's picture

Thanks for the input and the link.


Benito's picture

That looks fabulous Tony, well done.  I wonder if crumpled aluminum foil might work to hold up whatever you use as the divider?


CalBeachBaker's picture

Thanks - the foil would probably work, I'll be experimenting and will report back when I've got a good solution. It sounds like there are a few others who want to do the same thing.


jo_en's picture

Thank you for the beautiful crumb shot. I am going to print it for my book (just received) and put it on p. 157 if that is the recipe.

How can you eat your bread up before the next loaf comes out of the oven? 


CalBeachBaker's picture

That recipe is from Stanley's web site -

It's a challenge to not eat it immediately but it has a better consistency if you wait. Patience is rewarded.