2 pk Active dry yeast
1/4 c Unsweetened cocoa
2 tb Sugar
1 tb Caraway seed
1 1/2 ts Salt
3 c Stirred rye flour
2 c Water
1/4 c Molasses
1/4 c Butter or margarine
3 c Sifted all-purpose flour
Shortening (I used Pam -spray) Recipe by: James Porter - from the house <porterj@LBM.COM> In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside. In 2 quart saucepan over low heat, heat water, molasses and butter until very warm (120-130 ^F) Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1c rye flour. Increase speed to high; beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes. Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. cover and let rest 5 minutes. Shape each half into a round loaf. Place, 4" apart, on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes to an hour. Diagonally slash each loaf, crosswise, 3 times. Bake in 375^ oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks. Makes 2 loaves. "German Pumpernickel Bread" from Farm Journal's Homemade Breads (Galahad Books, 1985)
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
More Great Bread Ideas
PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
Pumpernickel Purest? Please Read Below **
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Pumpernickel is one of my favorite breads of all time and I was reminded of my old recipe when I was messaged by a viewer, Babsi Schafer, who had been watching another of my German recipes Bretzels -
** I have been told that the Wikipedia says Bake for 20 Hours and don't use Yeast use Sourdough Starter, (which is actually yeast) Otherwise it's not a Pumpernickel.
Rising with Sourdough over 8 Hours and then Baking for 20 Hours just isn't conducive with modern Baking, SourDough Starter is just a Natural Yeast, as is Bakers Yeast, My Recipe is designed to help the modern Baker Produce, as close as possible a Pumpernickel, in a *fraction* of the time.
I do appreciate those wanting to point out this is not a True Pumpernickel, However, Please judge after you have tried it. If you wish to spend a kings ransom on Gas or Electric cooking a 1450's recipe for 20 hours please feel free to do so.
Almost (note I say almost) all commercial Pumpernickel have dispensed with the SourDough Starter and use a combination of Bakers Yeast and Citric acid it gets their piquant flavor, I prefer using cocoa and coffee to a similar effect.
I hope this explain my Theory. I am not right, for I am always learning but this is a damned fine Pumpernickel in my eyes.**
You will Need
200g / 7oz of Strong White Bread Flour
120g / 4oz of Wholewheat Flour
100g / 3.5 oz of Rye Flour
3 teaspoons of Dried Active Yeast
1.5 teaspoons of Salt
3 tablespoons of Dutch Processed Cocoa Powder
1 teaspoon of Ground Coffee
1 tablespoon of Carraway Seeds
270ml / 9 fl oz of warm Water
1.5 tablespoons of Vegetable Oil
3 tablespoons of Molasses
Bake at 200/220C or 400/425F for 30 Minutes
For full written Instructions check out my Website here
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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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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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How To Make Classic Pumpernickel Bread
This is how to make an old world dark robust in flavor German bread. Makes up to two loves or one large one. Leave a comment on how you like the bread. You can fine the recipe with all the measurements on my website at:
How To Make Pumpernickel Bread
This guide shows you How To Make Pumpernickel Bread
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Pumpernickel bread German style