Classic Pumpernickel Bread

Name: Classic Pumpernickel Bread
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 12 slices
Cuisine: German
Ingredients: 2 cups rye flour; 1 1/2 cups all-purpose flour (spooned and levelled); 1 tbsp instant yeast; 1 tbsp salt; 1/4 cup dark molasses; 1 1/2 cups warm water (about 40°C / 105°F); 1 tbsp butter (melted)

125 min 12 slices Medium

All Recipes

A hearty and flavourful pumpernickel bread with a deep, rich taste.

Prep

20 min

Cook

45 min

Total

125 min

Servings

Difficulty

Medium

Pumpernickel bread is a staple in many European cuisines, known for its dense texture and unique, slightly sweet flavour. This version, Pumpernickel Bread II, elevates the classic recipe with a blend of rye and all-purpose flour, creating a soft yet hearty loaf. Perfect for those who appreciate the robust taste of traditional breads, this recipe will guide you through creating a loaf that is both satisfying and versatile. Whether you're an experienced baker or a novice, this recipe caters to all, ensuring a successful bake with detailed instructions.

Instructions

Prepare the dough

In a large bowl, mix rye flour, all-purpose flour, yeast, and salt. Stir in dark molasses and warm water until a dough forms.

Pro tip: Ensure water is warm, not hot, to activate yeast.

Knead the dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Pro tip: If the dough is too sticky, add a bit more flour.

First rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

Shape the loaf

Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.

Pro tip: Ensure the loaf is evenly shaped for uniform baking.

Second rise

Cover the loaf and let it rise again until doubled, about 30 minutes.

Pro tip: Preheat the oven during this time.

Bake the bread

Preheat the oven to 180°C (350°F). Brush the loaf with melted butter and bake for 45 minutes, or until the bread sounds hollow when tapped.

💡

Tips & Tricks

Ensure your yeast is fresh and active for the best rise.
Use dark molasses for authentic flavour.
Let the bread cool completely before slicing for best texture.

Frequently Asked Questions

What is Pumpernickel Bread II?

Pumpernickel Bread II is a variation of traditional pumpernickel bread, featuring a blend of rye and all-purpose flour for a balanced texture and flavour.

How many calories are in a slice of Pumpernickel Bread II?

There are approximately 150 calories in one slice of Pumpernickel Bread II.

Can I make Pumpernickel Bread II ahead of time?

Yes, you can bake the bread and store it in an airtight container for up to a week. It can also be frozen for up to three months.

What pairs well with Pumpernickel Bread II?

This bread pairs well with butter, cheeses, and as a side to soups or stews.

Is Pumpernickel Bread II difficult to make?

It's a medium difficulty recipe, suitable for those comfortable with basic bread-making techniques.

Serving Suggestions

Pumpernickel Bread II pairs wonderfully with a variety of toppings, from simple butter to robust cheeses. Serve it as a side with soups or stews for a comforting meal. To make ahead, you can bake the loaf and store it in an airtight container for up to a week. It also freezes well; simply wrap in foil and a freezer bag, and it will keep for up to three months.

Nutrition per serving

150

Calories

Protein

Fat

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