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Pumpernickel Bread
Created by: Howcan Team
Ingredients
- 1 1/2 cups of rye flour
- 1 1/2 cups of whole wheat flour
- 1/2 cup of cornmeal
- 1/4 cup of cocoa powder
- 2 teaspoons of instant coffee granules
- 2 teaspoons of caraway seeds
- 1 teaspoon of salt
- 1 tablespoon of active dry yeast
- 1/4 cup of molasses
- 1 1/2 cups of warm water
- 2 tablespoons of vegetable oil
Instructions
- In a large bowl, combine the rye flour, whole wheat flour, cornmeal, cocoa powder, instant coffee granules, caraway seeds, and salt.
- In a separate bowl, dissolve the yeast and molasses in the warm water. Let it sit for 5 minutes until foamy.
- Add the yeast mixture and vegetable oil to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan, cover, and let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the bread for 30-35 minutes, or until it sounds hollow when tapped on the bottom.
- Remove the bread from the pan and let it cool on a wire rack before slicing and serving.
Pumpernickel bread has a rich history dating back to the 15th century in Westphalia, Germany. Its name is derived from the German words "pumpern" and "nickel," which loosely translate to "farting goblin" due to its reputation for causing flatulence. This dense, dark bread is traditionally made with coarsely ground rye flour and a sourdough starter, resulting in a distinct flavor and chewy texture. Chefs and bakers in Westphalia take pride in preserving the traditional methods of making pumpernickel, often using long, slow baking processes to achieve its characteristic deep color and complex taste. Today, the best pumpernickel bread can still be found in Westphalia, where it is often enjoyed with hearty German dishes or as a base for open-faced sandwiches. For an authentic experience, it's essential to use high-quality rye flour and a sourdough starter when making pumpernickel bread. While traditional methods involve baking the bread in a steam-filled oven for up to 24 hours, modern variations may incorporate ingredients like molasses, cocoa, or coffee to enhance its flavor profile. Whether enjoyed with smoked salmon and cream cheese or simply slathered with butter, pumpernickel bread continues to be a beloved staple in German cuisine and beyond.
120 min
1 loaf
120 per slice calories
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