How To make German Pumpernickel Bread

Classic Pumpernickel bread by King Arthur

Classic Pumpernickel bread by King Arthur. The perfect pairing with mustard sauce and gravlax (cured salmon)

made using the kitchenaid artisan - (Amazon)

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The Perfect German Bread Recipe: Easy and Delicious! With Seeds, Rye, Spelt, and Wheat Flour ✪ MGR

Recipe Link below ???? How to bake the best German bread? Easy with this recipe! The mix of rye, spelt and bread flour with pumpkin, sunflower, and flax seeds is wonderfully moist and soft with an amazing taste!
In the video, I‘m using my breadmaker but I‘m also explaining how to make it with a mixer and regular oven.

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Nothing like homemade pumpernickel bread. It's an easy recipe and has a fabulous flavor. Hope you try it.
Ingredients:
1 1/2 cups bread flour
1/2 cup whole wheat flour
3/4 cup dark rye flour
3 tsp instant yeast
1 1/2 tsp salt
3 tbsp cocoa powder
1 tsp coffee grounds
1 1/4 cup water
1 tbsp caraway seeds
1 1/2 tbsp vegetable oil
3 tbsp molasses
Bake in a preheated 400F oven for 30-35 min.

Recommendation:
I use my 7 Qt KitchenAid stand mixer, Spring Chef cooling racks, and my loaf pan for all my mixing and baking recipes.

Links:
Amazon
Amazon
Amazon

*Disclaimer: This video or video description contains affiliate links. That means that I am awarded a small commission for purchases made through them, at no added cost for you.

German Rye Bread - World Young Bakers Champion Shows How It's Done

Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.

At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?

At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.

#GermanBread #Bread #Germany

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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig

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Let's Bake Pumpernickel Rye Bread

If you like rye bread, you'll like this recipe for hearty, dark pumpernickel bread. The color comes from a combination of molasses, unsweetened cocoa powder, and water darkened by boiling raisins. This bread is great for sandwiches, or, cut into small pieces, as a foundation for hors d'oeuvres. Here's the recipe:

150 g dark rye flour (just over 1 cup)
300 g bread flour (just over 2 cups)
50 g whole wheat flour (1/3 cup)
280 g cool water (1-1/3 cups)
70 g raisin water (1/3 cup)
2 Tbsps unsweetened cocoa
2 tsps instant yeast
2 tsps sea salt
1 Tbsp molasses
1 Tbsp vegetable oil
2 tsps caraway seeds

NOTE: After boiling the raisins, don't include them in the recipe. You can eat them, discard them, or save them for a future recipe.

How to Make Pumpernickel Bread | Flour, Water, Salt, No Leavening

Baking pumpernickel had been on my projects list for years. I always hesitated because the internet was full of various recipes using many different methods, so it was hard to tell what is real and what isn’t. You know that I don’t care too much for sticking to tradition, but I wanted to make this one right.

Recently I read Stanley Ginsberg’s ‘The Rye Baker’, a book that every rye bread enthusiast should definitely consider reading. It’s not only full of valuable information regarding the principles of rye bread baking, but it also contains lots of rye bread recipes from all over the world. You can find it in my Amazon store.

Almost at the very end of the book is a recipe for Westphalian pumpernickel. The short description mentions that real pumpernickel must not contain anything else but rye, salt, and water. That immediately piqued my interest. I had never made an unleavened loaf of bread. And the fact that the ever-elusive pumpernickel had turned out to be as basic as this was quite surprising to me.

Another surprise was the rye required for the recipe. It is not rye flour, rather it is rye meal or cracked rye. Flour is milled fine while cracked rye is essentially just coarsely broken up rye grain.

On my first attempt I tried using wholegrain rye flour instead – it did not work at all. Get yourself a bag of cracked rye and all will be good. You’ll end up with an incredibly flavourful and extremely dense bread that will last weeks if you don’t devour it too quickly.

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