Pumpernickel: Dark rye bread.
Homemade Pumpernickel Bread is a dense and dark rye bread that originated in Germany. It's characterized by a deep brown color and slightly sweet, rich flavor that comes from a combination of rye flour, cocoa powder, and molasses. This recipe involves creating a rye sour starter, which ferments and gives the bread its distinctive sour taste. The bread is typically made with a mix of rye flour and wheat flour and often includes caraway seeds for added flavor. It's a long process that involves a slow rise and a long baking time at a low temperature, which helps develop the unique flavor and texture of pumpernickel bread. This hearty bread is perfect when sliced thinly and served with cheese, smoked fish, or simply a layer of butter.
Introduction:
Discover the profound simplicity and rich flavor of traditional Pumpernickel Bread with this authentic recipe inspired by "The Rye Baker" and perfected for your home kitchen. This loaf, minimalistic in ingredients but grand in taste and texture, captures the essence of true Pumpernickel—the way it has been made for centuries. Presented by ChainBaker, this classic bread requires patience but rewards you with a hearty, long-lasting loaf that embodies the history and spirit of rustic baking. So, let's journey together into this time-honored culinary craft.
Ingredients:
- Whole cracked rye grain (rye meal), see measurements below
- Salt
- Boiling water
Equipment Needed:
- Large mixing bowl
- Kitchen scales
- Dough scraper
- Pullman loaf tin with a lid or regular 2 lb loaf tin with parchment paper and foil
- Oil for greasing the tin (vegetable, olive, or sunflower oil)
Prep Time: 30 minutes
Cook Time: 14-16 hours (slow baking)
Total Time: Around 60 to 90 hours (including scalding, baking, and maturing)
Servings: 1 loaf (approximately 4 pounds)
Instructions:
1. Begin by preparing a scald. In your largest bowl, combine the boiling water with a generous pinch of salt and a portion of the cracked rye grain. This process allows the rye to soak and absorb the water more effectively. Stir the mixture with a dough scraper until well combined, then cover and leave at room temperature for about 16 hours.
2. After the scalding period, use the dough scraper to fluff up the soaked grains. Then, add the remaining cracked rye grain to the bowl. Mix until fully incorporated and homogenous, transitioning to hand mixing if necessary.
3. Oil the interior of your Pullman loaf tin, ensuring all sides are coated to prevent sticking. If using a regular loaf tin, follow the additional steps of using parchment and foil for coverage.
4. Transfer the mixed dough into the prepared tin, pressing it down firmly and evenly. Cover the tin with its lid or prepared parchment and foil.
5. Place the tin in a cold oven, setting the oven to a low temperature (the exact temperature will vary based on your oven, but typically around 200°F or 95°C) and bake for 14-16 hours.
6. After baking, remove the bread from the oven and let it cool completely before attempting to remove it from the tin.
7. Mature the bread by wrapping it in a clean cloth and storing it at room temperature for a few days before slicing. This resting period allows flavors to deepen and the loaf to acquire its characteristic density and moisture.
Professional Tip: Pumpernickel's flavor and texture improve with time, so feel free to store this bread wrapped in a cloth for up to a week to let it develop its best profile.
Look for more bread baking insights and techniques by visiting ChainBaker's YouTube channel at https://www.youtube.com/@ChainBaker.
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YouTube channel - ChainBaker: https://www.youtube.com/@ChainBaker
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