Are you ready to embark on a culinary journey that will transport your taste buds straight to the heart of Germany? Pumpernickel bread isn't just a recipe—it's an experience that combines rich, complex flavors with a stunning dark appearance that will make your homemade bread the star of any meal. This traditional German black bread is more than just a side dish; it's a testament to the art of bread-making that combines unique ingredients like rye flour, cocoa powder, and caraway seeds to create a dense, flavorful loaf that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: German
Serves: 1 loaf
Ingredients
- 2 cups rye flour
- 1 cup bread flour
- 1/4 cup cocoa powder
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 1 packet active dry yeast
Instructions
- In a small bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, combine the rye flour, bread flour, cocoa powder, caraway seeds, salt, and sugar. Mix these dry ingredients together until they are evenly distributed.
- Once the yeast mixture is frothy, pour it into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until a rough dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes, adding a little more bread flour if necessary, until it becomes smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Shape it into a round loaf or place it into a greased loaf pan, depending on your preference.
- Cover the shaped dough again with a towel or plastic wrap and let it rise for another 30-45 minutes, until it has puffed up again.
- Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
- After the second rise, you may optionally score the top of the loaf with a sharp knife to create a decorative pattern.
- Bake the bread in the preheated oven for about 45-50 minutes, or until the crust is dark and sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Allow the pumpernickel bread to cool completely before slicing. This will help achieve cleaner slices and enhance the flavor.
Tips
- Yeast Activation is Key: Ensure your warm water is between 110-115°F to activate the yeast perfectly without killing it.
- Knead with Patience: Take your time kneading the dough—a full 10 minutes develops the gluten and creates the perfect texture.
- Rising Environment Matters: Find a warm, draft-free spot in your kitchen for dough rising, ideally around 75-80°F.
- Don't Rush the Cooling: Letting the bread cool completely before slicing prevents a gummy texture and helps set the crumb.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain its moisture and freshness.
- Experiment with Scoring: Try different knife patterns on top of the loaf to create beautiful, professional-looking designs.
- Check for Doneness: The bread is ready when it sounds hollow when tapped on the bottom and has a deep, dark crust.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
