I’ve been putting pumpernickel meal and teff in all of my breads lately, so when we had guests for a pizza lunch on Thursday, I sprung a test crust on them. It was very “grainy”, as one would expect from such additions, but I liked it a lot. So did everyone else, it seems.
I didn’t get a picture of that huge rectangular pizza, but today I topped and baked the leftover crust from Thursday. It wasn’t as spectacularly gorgeous as the original pizza, but DH said he liked it better. Not sure why.
This is how I cut half of today’s rendition into different shapes because I like more crust!
Ingredients: Pizza crust, some kind of tomato sauce, Mozzarella and Asiago cheeses, black olives, fresh spinach, Italian sausage, pepperoni, thinly-sliced onions and mushrooms, grilled red peppers (sniff! That is the last of my seared red peppers! 😦 )
We ate just half of the second pizza for lunch today, so we will have another treat in a few days. Looking forward to it!
Adventures of Dorrie Anne 
The pizza looks absolutely delectable!
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The crust wasn’t resilient like you expect pizza crust to be because of all the whole grains, but it had a bit of a taste of its own, so the more delicate toppings were just right. It was good going down! ;->
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Judie, could you explain to me what pumpernickel meal is, because I cannot find it in the translator? I only know pumpernickel bread and that’s black and your pizza doesn’t look black. Anyway, we decided to make a pizza tomorrow, thanks for your inspiration. Hope you had a wonderful week-end, regards Mitza
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I thought the effect would be darker, too, but it isn’t. The only difference I could see was that the bread had more body, which is great for the sandwich buns that I make. They are perfect for burgers, panini, club sandwiches, BBQ sandwiches, open-faced sandwiches of all kinds, saucy sandwiches, garlic toast, croutons, and bread crumbs. I almost never make regular loaf-style bread any more.
I have some rye flour, but I haven’t used that yet. I’ll try to remember for the next bread-making session, which should be in a few days. There are only four buns left! Time to panic!!! ;->
Here is a link to the pumpernickel meal in the brand that I use.
http://www.bobsredmill.com/organic-pumpernickel-dark-rye-meal.html
Here is the link for teff – same company.
http://www.bobsredmill.com/whole-grain-teff.html?&cat=
There is a fair amount of information about these grains at the link. They have a high nutritional value, particularly the teff.
I use about a quarter cup of the meal and a quarter cup of the teff in a recipe that calls for four cups of flour. I am bad about measuring, so not sure if I use less than the called-for amount of flour to compensate. I make the bread in my bread machine using the dough setting. There is a beeper that goes off about five minutes before the kneading is finished, and that is when I put in the pumpernickel meal and the teff. The dough is normal at that point, so the add-in ingredients don’t get smashed into being part of the dough, but remain a bit separate.
I put pumpernickel germany into Google, and there were lots of hits, but this American site for King Arthur flour (which I use almost exclusively – it makes a HUGE difference) has an interesting recipe and exchange of comments about pumpernickel bread.
http://www.kingarthurflour.com/recipes/sourdough-pumpernickel-bread-recipe
Now I’m anxious to get going using my rye flour!
Let us hear how your pizza comes out! ;->
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Thanks a lot for all your explanations and links which were really interesting. I didn’t know about this pumpernickel meal and teff, I only eat pumpernickel bread sometimes. It sounds very healthy and good. I mostly use spelt for baking etc.
My pizza was delicious. We bought the dough ready made in a health store and put some fresh tomatoes, onions and small red peppers as well as some tuna-fish on it. Was really delicious.
By the way, I made some wonderful muffins with spelt flour and carob flower with little pieces of banana in it (and with buttermilk) But the most delicious was the whipped cream. I put some cranberry marmelade in it. Try that out. You will get addicted to it.
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I have a supply of cranberry and orange relish that might stand in for the marmalade. Sounds good.
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Love the idea of Teff in the dough!
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You don’t really taste it, but it adds a little indescribable je ne sais quoi. ;->
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And it’s so healthy!
I will try it next time I’ll be making my spelt pizza dough. 🙂
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Spelt is on my list to try, too.
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I use it a lot. It adds lots of texture and nutty flavor to any dough.
Check out under this link for ideas:
https://ronitpenso.wordpress.com/?s=spelt
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I’ll grab some in my next order. Thanks for the tip.
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That pizza sure does look delicious. I have a spelt crust rising for a pizza as I was reading this. Think I might put some rye or who knows in it next time. Thanks for the inspiration.
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What does spelt taste like to you?
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