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Traditional German Pumpernickel Bread Recipe

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Description

Pumpernickel bread is a traditional German bread that is dense, moist, and has a slightly sweet and nutty flavor. It is made with rye flour and is typically enjoyed with savory toppings like butter, cheese, and cured meats.

Prep Time

The prep time for this recipe is about 30 minutes.

Cook Time

The cook time for this recipe is about 24 hours.

Ingredients

  • 2 cups rye flour
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 1/2 cup molasses
  • 2 teaspoons salt
  • 2 teaspoons active dry yeast
  • 2 cups warm water

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Loaf pan
  • Parchment paper
  • Plastic wrap
  • Baking stone (optional)
  • Spray bottle filled with water

Method

  1. In a large mixing bowl, combine the rye flour, whole wheat flour, cornmeal, molasses, salt, and yeast.
  2. Add the warm water and stir until the dough comes together.
  3. If using a stand mixer, knead the dough with a dough hook for 10-15 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for 10-15 minutes.
  4. Place the dough in a greased bowl and cover with plastic wrap. Let the dough rise in a warm place for at least 12 hours.
  5. After the dough has risen, preheat your oven to 350°F (175°C).
  6. Grease a loaf pan and line it with parchment paper.
  7. Shape the dough into a loaf and place it in the prepared loaf pan.
  8. Cover the loaf with plastic wrap and let it rise for another 2-3 hours.
  9. When ready to bake, remove the plastic wrap and use a sharp knife to make a few slashes on top of the bread.
  10. Place the loaf pan on a baking stone (if using) and bake for 1 hour.
  11. After 20 minutes of baking, use a spray bottle filled with water to mist the bread.
  12. Remove the bread from the oven and let it cool completely before slicing and serving.

Notes

Pumpernickel bread is best enjoyed with savory toppings like butter, cheese, and cured meats. It is also a great bread to use for sandwiches.

Nutrition Info

  • Calories: 150
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 6g
  • Sugars: 7g
  • Protein: 5g

Recipe FAQ

Can I use all-purpose flour instead of rye flour?

No, pumpernickel bread is traditionally made with rye flour. Using all-purpose flour will result in a different texture and flavor.

How long does the bread last?

Pumpernickel bread can last for up to a week if stored in an airtight container at room temperature. It can also be frozen for up to 3 months.

Recipe Tips

  • Make sure to let the dough rise for at least 12 hours. This is what gives pumpernickel bread its dense and moist texture.
  • If you don't have a baking stone, you can use a baking sheet instead.
  • Misting the bread with water while it bakes helps to create a crispy crust.
  • If you don't have cornmeal, you can use coarse rye flour instead.

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