How To make German Pumpernickel Bread
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)
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How to Make German Pumpernickel (Westfalan)
How To Make Pumpernickel Bread
This guide shows you How To Make Pumpernickel Bread
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How To Make Pumpernickel Style Bread From Scratch!
This is my version of a pumpernickel bread, that may not have rye flour, but tastes just like authentic pumpernickel bread, and is simple to make.
Homemade, healthy, hearty and delicious pumpernickel bread from scratch! Dough made a stand mixer, then split to make two round loaves. Perfect for sandwiches.
PRINTABLE RECIPE:
INGREDIENTS:
1 1/4 cups water
2 tablespoons olive oil
1/4 cup honey
2 cups unbleached flour
1 cup whole wheat flour
2 tablespoons dry milk powder
1 tablespoon sugar
2 teaspoons caraway seeds
3 tablespoons cocoa powder (Hershey's dark)
1 teaspoon salt
1/4 cup cornmeal + more to coat the bread
3 teaspoons active dry yeast
DIRECTIONS:
Place all ingredients in a stand mixer in order, and turn on to setting number 2 for 8 minutes.
After the 8 minutes, sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal.
Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal.
Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour.
After rising, bake the bread at 350* for 45 minutes.
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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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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: