Germany Pumpernickel
Pumpernickel is a traditional German bread known for its distinctive dark color, dense texture, and rich, slightly sweet flavor. Originating from the Westphalia region, this rye bread is made using coarsely ground rye flour and sometimes whole rye grains. The word pumpernickel derives from the German word pumpern meaning “flatulent,” and Nickel, a form of Nicholas, a name associated with goblins or devilish characters. The name comes from the bread’s reputation for being hard to digest. What sets pumpernickel apart is its slow baking process, often lasting up to 24 hours, which caramelizes the natural sugars in the rye and gives the bread its characteristic deep brown color and subtly sweet taste. However, modern recipes use ingredients such as molasses, coffee, and cocoa powder to imitate the bread's traditional dark brown color. Also, the traditionally used sourdough is replaced by wheat flour and yeast in order to increase the speed and height of the bread’s rising. Pumpernickel is typically baked without additional sweeteners or artificial additives, making it a wholesome and nutritious choice. It is commonly enjoyed with butter, cheese, smoked salmon, or cold cuts, and it pairs well with hearty soups or stews.
Recipe Servings: 8
+ 1 hour 30 minutes resting
Ingredients
- 2 cups (240 g) bread flour, divided
- 1 cup (120 g) medium rye flour
- 5 tsp (12.5 g) baking cocoa
- 1½ tsp (6 g) sugar
- 1½ tsp (9 g) salt
- ¾ tsp (7.5 g) onion powder
- 1 ¼-oz (7-g) packet instant dry yeast
- ¾ cup (177 ml) brewed warm coffee, plus 2 Tbsp (30 ml)
- 2 Tbsp (30 ml) cooking oil
- 2 Tbsp (30 ml) dark molasses
Directions
- Whisk together 1 cup (120 g) bread flour, baking cocoa, sugar, salt, onion powder, and yeast in a large bowl.
- Combine brewed coffee, cooking oil, and molasses in a small bowl.
- Add wet ingredients to the dry ingredients, mixing with an electric mixer on low speed and then increasing to medium speed for 2–3 minutes.
- Stir in rye flour and enough of the remaining 1 cup (120 g) bread flour to make a firm dough.
- Transfer dough to a floured surface and knead it for 5–7 minutes or until smooth and elastic.
- Place dough in a lightly oiled bowl and rub oil over the dough. Cover the bowl and let it rest for about 60 minutes or until it has doubled in size.
- Turn dough out onto a lightly floured surface, punch it down to remove any air bubbles, and shape it into a round loaf.
- Place dough on a lightly greased baking sheet, cover it, and let it rest in a warm, draft-free place for about 30 minutes or until an indentation remains after poking it.
- Preheat oven to 400°F.
- Bake bread for 30–35 minutes or until the loaf sounds hollow when tapped.
- Remove bread from the oven and transfer it to a wire rack to cool before slicing.
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