Authentic German Pumpernickel Bread Recipe

How to make Pumpernickel bread. Prepare the preferment, scalded rye and rye soaker on day 1. Put together the main dough, prove and …

Rating: 4.5/5(17)
Estimated Reading Time: 6 mins
Cuisine: German
1. Prepare the preferment. Combine in a bowl, cover and leave to ripen for 16 - 24 hours.
2. 11.30am - Add one litre of water to the scalded rye soaker, bring to a boil and simmer for approx. 1 hour until soft.
3. 7am - After baking, turn off the oven and leave the baking tin in the cooling oven for another hour.
4. Cut into thin slices and enjoy with butter and jam or smoked fish for a hearty breakfast!

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Directions. Lightly grease two loaf pans and set aside. Combine the rye flour, whole-wheat flour, bulgur wheat and salt in a large bowl. Mix molasses with the warm water and vegetable oil. Add liquids to the flour mixture and combine to form a dense dough. Kneading isn't necessary! Divide dough between the two prepared pans, pressing it into

Servings: 30
Calories: 96 per serving

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What is pumpernickel bread? Pumpernickel is probably the most German of all breads. While German-style wholesome and wholegrain breads can nowadays be found in …

Rating: 4.9/5(13)
Category: Bread
Cuisine: German, Vegan, Vegetarian
Total Time: 16 hrs
1. Put the berries in a small saucepan and pour boiling water over them to cover by at least 1 inch (2,5cm). Cover and set aside to soak overnight.
2. Add enough water to the soaked rye berries so that there is about three times as much water a berries. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour, or until the berries are soft. Check for water once in a while to make sure the berries are always covered with plenty of water, and add more water if necessary. Drain the cooked berries and set aside to cool.
3. At the end of the baking time, turn off the oven and leave the casserole in the oven for 1 hour. Then take the casserole with the jars/baking pans out of the oven and let everything cool on the counter for another 30 minutes, or until cool enough to handle. Meanwhile keep the oven door closed to trap the residual heat. Gently unmold the breads (promptly removing them is important, otherwise you will have trouble removing them later) and place them in the warm oven for a couple of hours to dry.

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Baking Instructions German Pumpernickel Bread. Mix all flours, sunflower, sesame seeds in a large bowl. Warm butter milk very slowly, add, …

Estimated Reading Time: 2 mins

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Pumpernickel Bread is a dense and moist rye bread made with coarse rye-flour. It has a dark color and was a traditional German bread served in the Fall and during the holidays. We’re going to vary this recipe a bit using …

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Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, …

Rating: 4.1/5(42)
Total Time: 2 hrs 30 mins
Servings: 16
Calories: 165 per serving
1. Combine 1 cup of water with the the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes).
2. Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder.
3. Stir to combine and set aside to cool to lukewarm., Put the remaining 1/2 cup water in a large mixing bowl and add the yeast.
4. If using active dry, stir and let the mixture "proof" for 10 minutes.

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Pumpernickel Authentic recipe. PREP 45min. COOK 24h. READY IN 24h 45min. Adapted from the website of a German baking magazine, Deutsche Innungsbäcker, this recipe gives instructions on how to prepare …

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Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours). Punch down dough. Separate

Rating: 5/5(11)
Total Time: 2 hrs 35 mins
Category: Yeast Breads
Calories: 1603 per serving
1. In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
2. In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
3. Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
4. Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.

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In a very large bowl, add the yeast and the water. Mix until all is dissolved.. Then add the salt, molasses, shortening, seeds, and rye flour. Mix. Slowly add only 2 cups of flour. Mix and slowly add the rest of the flour. Mix. Put the dough onto a …

Estimated Reading Time: 3 mins
Total Time: 3 hrs 35 mins

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This is a great recipe, but the statement, “Pumpernickel bread is different from rye bread because it is made from the whole rye berry, while rye bread is made from the rye …

Rating: 4.8/5(117)
Category: Dinner
Cuisine: American
Estimated Reading Time: 5 mins
1. Grease two 9 x 5-inch loaf pans. Set aside.
2. In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
3. In a separate bowl mix the warm water, molasses, and oil together.
4. Add the wet into the dry ingredients until your dough comes together.

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2021-10-26 · Pumpernickel-Authentic German Pumpernickel Bread Recipe from theluxurypastry.com. Feb 16, 1999 · in a small mixing bowl, dissolve yeast in 1/2 cup warm water. Lower heat to simmer and add cornmeal, whisking as you add slowly. Mix the cornmeal with the 3/4 cups cold water in a medium saucepan. Substitute 1/2 cup (53g) white rye

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Oil a 13” pullman pan and dust with course rye flour. . Roughly shape loaf, roll in rye flakes, place in pullman pan. Leave to prove for 3 hours. Preheat the oven to 300°. Put pan in turkey roasting oven bag or wrap with foil. Bake at 300° for one hour. Turn down the temperature to 250° and bake for another 13 hours.

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Fill a deep pan 3/4 full with boiling water and place on lower rack of your oven. Place covered loaf pans on the top rack, and bake 4 hours. Raise the oven temperature to 325 F. Uncover the loaves and add more water to the pan below them if needed. Bake for another 40 minutes or until the loaves are firm crusty.

Rating: 3/5(2)

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This famous German bread is dark and dense with an intense flavour. This recipe will give you a satisfying result at home. Recipe at http://www.thebreadkit

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Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 …

Servings: 1
Total Time: 6 hrs 35 mins
Category: Bread Recipes
1. Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
2. In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
3. When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
4. Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

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Turn oven down to 300 F and bake for 1 hour. Turn oven down to 275 F and bake for 2 hours. Turn oven down to 250 F and bake for 2 hours. Turn oven down to 225 F and bake for 1 1/2 hours. Turn oven down to 200 F and bake for 1 1/2 hours. Turn oven off and leave pans in oven until morning (oven will still be warm).

Rating: 4.4/5(7)
Total Time: 18 hrs
Category: Bread
Calories: 112 per serving

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Perfect with cream cheese and salmon, or traditional with butter and ham, this bread’s a keeper. Being wheat free makes it the perfect choice for a wheat-free diet, too. The following recipe comes from Inge Olbricht, in reply …

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Frequently Asked Questions

How to make homemade pumpernickel bread?

Instructions

  • To begin, combine the rye flour, oil, molasses, salt, yeast, caraway seeds, water and 2 cups of the bread flour in the bowl of your stand mixer. ...
  • Cover the bowl with a tea towel and place it in a warm location to rise for an hour. ...
  • An hour later, the dough should have doubled in size. ...

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Is pumpernickel bread healthier than whole wheat bread?

This fiber-rich endosperm generally gives rye products-including rye bread and pumpernickel bread-a lower glycemic index than products made from wheat. On most other measures of nutritional value, rye and pumpernickel bread are not significantly different from regular whole-wheat bread.

What are some things to serve with pumpernickel bread?

  • Top a slice with smoked salmon, cream cheese and sliced onion.
  • Melt some aged cheddar cheese on top and add some tomato and pepper.
  • Try making an open-faced sandwich with mustard and roast beef.

What are the health benefits of german pumpernickel bread?

What Are the Health Benefits of German Pumpernickel Bread?

  • Niacin and Riboflavin. Incorporating German pumpernickel into your diet helps you consume more niacin and riboflavin, two B-complex vitamins that help you metabolize nutrients and produce fuel for your cells.
  • Selenium and Copper. German pumpernickel also boosts your intake of the essential minerals selenium and copper. ...
  • Manganese. ...
  • Dietary Fiber. ...

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