Zweifarbiges Kastenbrot (Vienna)

[The fermented doughs (white and pumpernickle) right before punching and make up.]

This is one of those things / recipes I had always wanted to make but never found the time to actually do thinking it would be too complicated... but it actually wasn't that bad.

This is a Viennese bread called: "Zweifarbiges Kastenbrot" or Two-colored box bread or Twisted Box Bread.
The recipe comes from a very old cookbook published by: Gourmet circa 1959 called: Gourmet's Old Vienna Cookbook. (excellent book).
The white bread is excellent in texture and flavor unfortunatelly the pumpernickle bread recipe wasn't good at all. The recipe was not well proportionate and ended up needing more water and the final product didn't rise and was tough, too chewy and compact textured.

I plan to do another one in the near future and use my own pumpernickle recipe plus make it a bit more eye bewildering by twisting 3 ropes one white, one pumpernickle and one whole wheat.

The makeup for this bread is done by twisting a rope of white bread dough and a pumpernickle one. Then it is placed in the mold (closed) to proof and later bake.

Just out of the oven and opening the mold. I had some dough leaks here and there but still the loaves came out perfect no voids or bubbles.

The 4 loaves with trimed edges and out of the mold.

Sliced bread....the ridges served nicely as guides for cutting even slices!!! Still as mentioned the pumpernickle recipe needs modification. In all it was still MMM!!!!

Sunday's Breakfast - Homemade Belgian Waffles with Dulce de Leche (caramel) MMM devine combination!!!!

PAIN DE MIE / Pullman Bread

PAIN DE MIE (fr.) Lit. Crumb Bread / This is french for sandwich bread or pullman loaf or loaf of bread. Either way this is a bread that has been baked in a sealed pan (bread box or pullman mold). The one in the picture baked by my MOM : ) !!!! Is a honey wheat bread that was MMM!!!!! The mold is a 1/2 Lb. mold which is rare since the molds come in 1 1/2, 2 and 3 Lbs. from what I've read. The mold was inherited by my mom from a professional baker friend that retired long ago. The mold must be around 50 + yrs. old but still works as new.