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German Pumpernickel Bread

German Pumpernickel Bread recipe image
This authentic German Pumpernickel Bread offers a deeply satisfying texture and rich, complex flavor profile. Unlike lighter wheat breads, this loaf is dense and moist, thanks to the combination of rye flour, molasses, and a slow baking process. The addition of unsweetened cocoa powder enhances the dark, rustic color without overpowering the taste, while caraway seeds provide that signature earthy kick. Perfect for thick sandwiches, charcuterie boards, or simply toasted with butter, this bread brings a comforting, hearty presence to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 225
Dietary: Vegetarian
Description
This authentic German Pumpernickel Bread offers a deeply satisfying texture and rich, complex flavor profile. Unlike lighter wheat breads, this loaf is dense and moist, thanks to the combination of rye flour, molasses, and a slow baking process. The addition of unsweetened cocoa powder enhances the dark, rustic color without overpowering the taste, while caraway seeds provide that signature earthy kick. Perfect for thick sandwiches, charcuterie boards, or simply toasted with butter, this bread brings a comforting, hearty presence to any meal.
Directions
  1. 1
    Lightly grease a large mixing bowl and a baking sheet with shortening or cooking spray.
  2. 2
    In a large bowl, stir together the active dry yeast, unsweetened cocoa, sugar, caraway seeds, salt, and 2 cups of the rye flour. Set aside.
  3. 3
    In a 2-quart saucepan over low heat, warm the water, molasses, and butter until the mixture reaches 120-130°F (49-54°C).
  4. 4
    Using a mixer at low speed, gradually beat the warm molasses mixture into the dry yeast mixture until well blended.
  5. 5
    Increase mixer speed to medium and beat for 2 minutes.
  6. 6
    Add the remaining 1 cup of rye flour and beat on high speed for 2 more minutes.
  7. 7
    Stir in enough of the sifted all-purpose flour to make a soft dough.
  8. 8
    Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  9. 9
    Place the dough into the greased bowl, turning once to grease the top. Cover with a towel and let rise in a warm place until almost doubled in size, about 45 minutes to 1 hour.
  10. 10
    Punch down the dough and divide it in half. Cover and let rest for 5 minutes.
  11. 11
    Shape each half into a round loaf. Place the loaves 4 inches apart on the prepared baking sheet.
  12. 12
    Cover the loaves and let rise until almost doubled, about 45 minutes to 1 hour.
  13. 13
    Diagonally slash each loaf crosswise 3 times with a sharp knife.
  14. 14
    Bake in a 375°F (190°C) oven for 20 minutes.
  15. 15
    Loosely cover the loaves with foil and bake for 15 minutes more, or until the loaves sound hollow when tapped on the bottom.
  16. 16
    Immediately remove the loaves from the baking sheet. Brush the tops of the hot loaves with shortening.
  17. 17
    Cool the loaves completely on wire racks before slicing.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 225kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.7g4%
Sodium 103mg5%
Total Carbohydrate 44.9g15%
Dietary Fiber 2.4g10%
Sugars 3.0g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/german-pumpernickel-bread/