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Pumpernickel Bread

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This authentic Pumpernickel bread offers a deeply satisfying, dense crumb and a rich, slightly sweet flavor profile derived from molasses and rye flour. The addition of toasted caraway seeds provides a distinctive, earthy aroma that defines this traditional German loaf. With its robust texture and hearty taste, it is perfect for slicing thick for sandwiches, particularly with smoked meats or sharp cheeses. The natural acidity and slight tanginess balance the sweetness of the molasses, creating a complex flavor that stands up well to bold accompaniments. Ideal for festive holiday tables or a rustic weekend brunch, this bread improves in flavor as it ages, making it a wonderful make-ahead staple for any home baker who appreciates artisanal grains.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 478.1
Dietary: Vegan, Vegetarian
Description
This authentic Pumpernickel bread offers a deeply satisfying, dense crumb and a rich, slightly sweet flavor profile derived from molasses and rye flour. The addition of toasted caraway seeds provides a distinctive, earthy aroma that defines this traditional German loaf. With its robust texture and hearty taste, it is perfect for slicing thick for sandwiches, particularly with smoked meats or sharp cheeses. The natural acidity and slight tanginess balance the sweetness of the molasses, creating a complex flavor that stands up well to bold accompaniments. Ideal for festive holiday tables or a rustic weekend brunch, this bread improves in flavor as it ages, making it a wonderful make-ahead staple for any home baker who appreciates artisanal grains.
Ingredients
  • 3 package Active dry yeast
  • 2 tablespoons Shortening
  • 1 1/2 cups Warm water (105 to 115
  • 2 tablespoons Caraway seed
Directions
  1. 1
    Dissolve yeast in warm water and let stand for 5 minutes until foamy.
  2. 2
    Stir in molasses, salt, shortening, caraway seeds, and rye flour until a smooth batter forms.
  3. 3
    Gradually mix in enough white flour to form a stiff dough that is easy to handle.
  4. 4
    Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
  5. 5
    Place dough in a greased bowl, turning to grease the top; cover and let rise in a warm place for 1 hour, or until doubled in size.
  6. 6
    Punch down dough, cover, and let rise again for 40 minutes until doubled.
  7. 7
    Grease a baking sheet and sprinkle lightly with cornmeal.
  8. 8
    Punch down dough and divide into two equal portions.
  9. 9
    Shape each portion into a round, slightly flattened loaf and place them in opposite corners of the baking sheet.
  10. 10
    Cover loaves and let rise for 1 hour until puffy.
  11. 11
    Preheat oven to 375 degrees F (191&# 194;°C).
  12. 12
    Bake loaves for 30 to 35 minutes, or until the bread sounds hollow when tapped on the bottom.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 478.1kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 794.3mg34%
Total Carbohydrate 96.6g33%
Dietary Fiber 8.9g36%
Sugars 0.6g
Protein 15.0g30%

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

Keywords: pumpernickel, rye bread, german bread, caraway seed, molasses, yeast bread, artisanal, hearty, dense, vegan, baking, sandwich bread, traditional, fermented, dark bread
Read it online: https://www.chefs-mate.com/recipe/pumpernickel-bread/