Rye is the only major grain other than wheat that contains enough gluten to make a decent loaf of bread. It's been domesticated for about 3, years, and it's valued by farmers in harsh climates for its ability to withstand cold, damp weather that kills wheat or causes it to rot in the fields. Rye produces a denser, sturdier loaf than wheat bread, and its ability to retain moisture -- up to four times as much as wheat flour -- gives rye breads exceptional shelf life.
True pumpernickel bread starts with a uniquely coarse-ground flour, used primarily just for this specific bread. It's moistened and given an extensive fermentation period, while the natural yeasts and bacteria that populate rye flour turn it into a natural sourdough. The resulting acidity helps keep the bread dough elastic. Traditional recipes often include the leftover crumbs of previous loaves, adding deep flavors to the dough. Pumpernickel was traditionally the last bread baked for the day in the village baker's oven, spending up to 24 hours in the gentle heat of the cooling bricks.
This combination of coarse flour, long fermentation and slow baking produces the traditional coffee-dark color. The breads sold as "pumpernickel" in most supermarkets and neighborhood bakeries are not nearly as complex. They're made from ordinary rye flour, often mixed with wheat flour to produce a lighter texture.
We also recommend using our regular Active Dry Yeast in the strips of three 0. This product contains just yeast, no additional ingredients. This was an amazing loaf. I had never made a pumpernickel before. I made the 1. The second rise was in my 3. I then baked the loaf in the dutch oven — 25 minutes with the lid on and 10 minutes with the lid off. The resulting loaf was beautifully risen, with a slightly chewy crust. The perfect accompaniment to Garlic Potato Soup.
Wow…bread rose nicely and I was quite impressed with the taste. Perfect Pumpernickel!!! This was truly a lovely, fragrant and delicious loaf of dark bread. Pumpernickel is one of our favorite flavors, but I was always so intimidated to make it from scratch.
My past loaves were made with a very good mix expensive , but with shortages recently, baking supplies have been a challenge to find. Pleasantly surprised to see that I had all of the ingredients in my pantry, I decided to give it a go and I put my bread machine to work.
It came out perfect! I made this bread once and it turned out perfect. Great texture, taste and color. The dough was easy to work with also. This bread is perfection!
This is one of those recipes that will stay with me for good. I love the complex, dark flavors that meld to become something so well rounded it tastes simple and flawless. Dark Pumpernickel Rye Bread. Yield 1 loaf. Print Recipe Pin Recipe. Instructions Add 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast to stand mixer bowl; whisk to combine.
Add coffee, oil and molasses to flour mixture. Mix with paddle attachment for 4 minutes on medium speed. Switch to dough hook attachment. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead until smooth and elastic, about 5 to 7 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour. Turn dough onto lightly floured surface; punch down to remove air bubbles.
On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan.
On a lightly floured work surface, pat the dough into a inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan.
Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown.
Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer. The pumpernickel bread can be wrapped in plastic and foil and kept at room temperature for 3 days. I've tried this recipe twice and both times the dough did not rise and the center was completely raw.
I think the times are way off in this recipe and I don't have enough experience to fix it. Love this recipe but made some changes.
Came out fantastic. Will use this base recipe with different flours for different types of bread. Great soft beautiful bread-. I added instant espresso to the warm milk to get that dark color. Turned out perfect. It's a pretty good recipe, but I was looking for more of a darker more flavorful Pumpernickel. This is a cross between rye and pumpernickel.
Very flavorful bread. I also added about 1T of caraway seeds as I started to knead. True German pumpernickel is produced primarily in Germany, though versions of it are sometimes made by specialty bakers outside its homeland. It is difficult to find in the United States at supermarkets and smaller groceries.
German pumpernickel is often sold in small packets of pre-sliced bread. It is usually found in markets aimed at an upscale clientele because German pumpernickel is often paired with caviar, smoked salmon, sturgeon, and other expensive products of the hors d'oeuvres tray. Because of its association with expensive hors d'oeuvres it can be found throughout Europe, including in the United Kingdom, in upscale groceries, as it is in the United States and Canada. A separate pumpernickel bread tradition has developed in America.
The American pumpernickel loaf approximates the dark color of traditional German pumpernickel by adding molasses, coffee, cocoa powder, or other darkening agents. In addition to coloring and flavor agents, American bakers often add wheat flour to provide gluten structure and increase rising and commercial yeast to quicken the rise compared to a traditional sourdough. Because of the ways in which American bakers have changed the original German recipe, and for economic reasons, they tend to eschew the long slow baking that is characteristic of German pumpernickel.
The result is a loaf that resembles commercial American rye bread -- a bread made with a mix of wheat and rye flour -- but with darker coloring.
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