Pumpernickel Rye Bread
Pumpernickel is a traditional German rye bread that has been made for centuries in West Germany, particularly in North Rhine-Westphalia. It was originally made with a long baking time to retain moisture and gains its distinctive dark color from caramelized natural sugars. Its intense flavor and soft, dense texture make it a perfect choice for cheeses, butter, or smoked meats. The homemade version is similarly slow-baked to achieve the authentic taste and texture.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it stand for 10 minutes to activate.
2
In a large bowl, mix together the rye flour, salt, caraway seeds, and molasses.
3
Add the yeast mixture to the dry ingredients and mix thoroughly until a sticky dough forms.
4
Cover with a kitchen towel and let rise in a warm place for at least 1.5 hours, or until doubled in size.
5
On a floured surface, shape the dough into a loaf and place it in a loaf pan lined with parchment paper.
6
Preheat the oven to 320°F (160°C). Brush the top of the loaf with water to prevent it from drying out.
7
Bake the bread for 2.5-3 hours at a low temperature to allow it to cook slowly and retain its dark, moist texture.
8
Cool completely on a wire rack, then slice and serve with butter or cheeses.
