Pumpernickel bread is hearty, earthy rye with a strong and toasty flavor. Table. Pumpernickel bread is made from rye flour, water and salt. However, some recipes use wheat flour and rye flour to make a lighter and loftier loaf.
This bread’s dough is more sticky than normal. Don’t be alarmed if you are tempted to add flour. The bread will become dense and heavy if you add more flour. The good news about the dough is that it requires very little handling. It’s easy to mix the dough in a stand mixer. The dough is then pressed into a lined and greased tin, which will take its final form as it rises. Caraway seeds are a delicious addition to rye flour. However, you can leave them out if you prefer. The chances of sharp edges cutting through the gluten strands of the dough are minimized by adding the caraway seeds at the end of the mixture process.
What is the difference between Rye Bread & Pumpernickel Bread?
Pumpernickel bread is a type of rye bread traditionally made with a starter and coarsely ground Rye flour (and sometimes whole Rye berries). To promote the Maillard reaction, which gives the bread its distinctive dark, brown color, it’s baked slowly. Rye bread can come in various colors, including light and dark. It can also contain wheat flour.
Why does Pumpernickel bread have a dark color?
Pumpernickel bread’s characteristic dark color comes from the use of rye flour. This is due to the long slow baking process that results in caramelization. This recipe includes a little cocoa powder and molasses for rich color and earthy flavors.
How to serve Pumpernickel Bread
Although pumpernickel bread can be enjoyed sliced and served with butter, it is also delicious in closed or Open-Faced Sandwiches. Here are some ideas for toppings and fillings:
- High-quality butter, ham and cornichons
- Cream cheese and thinly-sliced cucumber
- Cream cheese, smoked salmon, thinly sliced red onions, and a sprinkle of fresh herbs.
- Egg, chicken or tuna soup
- Pastrami with mustard, pickles or corned beef
Pumpernickel Bread Recipe
- Mix 2 cups of hot water from the tap into a bowl with 2 tablespoons of cocoa powder. Whisk until fully dissolved. 1/4 cup instant potato flakes, 2 tablespoons vegetable oils, 2 tablespoons Molasses, 2 tablespoons molasses and 1 tablespoon granulated sugar, 2 teaspoons of kosher salt and 1 packet of instant yeast are all you need. Mix until well combined.
- Two cups bread flour and 2 cups rye flour. Continue to mix with the dough hook at the lowest speed for 7-10 minutes or until you get a sticky dough. Mix in 2 teaspoons of caraway seeds, if desired, until the dough is well combined, approximately 2 minutes.
- Scrape the sides of your bowl with a rubber spatula or a flexible bench scraper. Place a lid or plate over the bowl and allow the dough to rest for 50 to 90 minutes. Although the dough may not double in size, it will still be fine as long as it is puffy. Lightly spray an 8 1/2×4 1/2-inch loaf pan with cooking spray. You can also lightly brush the pan with oil or softened butter. To make a sling, line the pan with parchment paper and let the excess hang over 2 sides.
- Use oiled hands to punch the dough into the mixer bowl. Then, shape the dough into a log. Transfer the dough to a prepared pan. To level the dough, press it down and push it into each pan corner. Use cooking spray to lightly oil the plastic wrap. Spread the greased side down on the pan. Allow the dough to rise for 50-60 minutes until it reaches 1 inch above the pan’s top. The dough should be ready for baking 20 minutes before you heat the oven.
- Place a rack in the main oven. Heat oven to 350°F. Bake the bread covered for 25 to 45 minutes or until it is golden brown on the top.
- Let the bread cool down for 10 minutes. Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack. Allow the bread to cool completely before cutting.
