pumpernickel bread recipe
This homemade pumpernickel bread combines rye and whole wheat flours with the rich flavors of molasses and caraway seeds, creating a dense, flavorful loaf perfect for sandwiches or as an accompaniment to soups.
Ingredients
- 2 cups rye flour
- 1 cup whole wheat flour
- 1 packet active dry yeast or 2 ¼ teaspoons
- 1 tablespoon molasses
- 1 tablespoon caraway seeds optional
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Instructions
Activate the yeast:
- In a small bowl, combine the warm water (around 110°F) with the sugar. Stir it to dissolve, then sprinkle the active dry yeast over the top. Let it sit for about 5-10 minutes or until the yeast is bubbly and foamy. This means it's active and ready to work its magic in your dough.
Mix the dry ingredients:
- In a large bowl, whisk together the rye flour, whole wheat flour, salt, and caraway seeds (if using). This helps ensure the ingredients are evenly distributed before you add the wet ingredients.
Add the wet ingredients:
- Once the yeast mixture is ready, pour it into the dry ingredients. Add the molasses, apple cider vinegar, and olive oil. Stir everything together with a spoon until a shaggy dough starts to form.
Knead the dough:
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes. You’re looking for a smooth and slightly sticky dough that’s firm enough to hold its shape. If the dough feels too sticky, add a little more rye flour, but be careful not to overdo it—pumpernickel bread should be a bit denser than regular bread.
First rise:
- Once kneaded, shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean towel or plastic wrap, and let the dough rise in a warm spot for about 1-1.5 hours or until it has doubled in size.
Shape the loaf:
- After the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface and shape it into a loaf. You can either shape it into a round or an oval loaf, depending on your preference.
Second rise:
- Place the shaped dough onto a greased or parchment-lined baking sheet. Cover it again and let it rise for another 30-45 minutes or until it has puffed up again.
Preheat the oven:
- While the dough is rising, preheat your oven to 375°F (190°C). A well-heated oven is crucial for achieving that perfect crust on your bread.
Bake the bread:
- Once the dough has finished rising, bake it in the preheated oven for 30-35 minutes. The bread should be golden brown, and when you tap the bottom, it should sound hollow—this means it’s fully baked.
Cool and enjoy:
- Let the bread cool on a wire rack for at least 30 minutes before slicing. This helps the texture set, so you get the best results when you cut into it.