Quick Basic Pumpernickel Rye Bread

Contents

Introduction

Pumpernickel rye bread is a distinct and flavorful type of bread that stands out due to its dense texture and slightly sweet taste. Originating from Germany, this dark bread is traditionally made from coarsely ground rye flour, which contributes to its unique characteristics. The bread’s rich, dark color is a result of the long baking process, which often includes a slow steam baking technique that helps to develop its deep flavor.

The slightly sweet undertone of pumpernickel comes from the natural sugars present in the rye, which caramelize during baking. This bread is not only enjoyable on its own but also serves as a perfect base for various toppings, such as creamy spreads, smoked fish, or hearty meats, making it a versatile option for sandwiches or as part of a charcuterie board. Its dense structure allows it to hold up well to moist ingredients without becoming soggy, ensuring that each bite is satisfying.

Pumpernickel rye bread is also often praised for its health benefits, as rye is known to be high in fiber and may contribute to better digestion and sustained energy levels. Whether enjoyed as a standalone snack or incorporated into a meal, pumpernickel rye bread offers a delightful combination of taste, texture, and nutrition that has made it a beloved choice among bread enthusiasts around the world. Its unique qualities and rich heritage continue to captivate those who seek out exceptional bread experiences, ensuring that pumpernickel remains a popular staple in both traditional and modern cuisine.

Basic Pumpernickel Rye Bread Recipe

Prep time: 30 minutes

Cook time: 45 minutes

Course: Breads, breakfast, dinner

Cuisine: European, German

Keyword: bread,

Ingredients

•  ¼ cups warm water
• 1 tablespoon oil
• 1½ tablespoons molasses
• 1 ½ cups unbleached all-purpose flour
• 1 cup rye flour
• ½ cup whole wheat flour
• ¼ cup bread flour
• 1 teaspoon salt
• 3 tablespoon dry milk powder
• 2 teaspoons instant coffee powder
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon caraway seed
• 1 ½ teaspoons active dry yeast

Instructions

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select whole wheat cycle, and start.
• After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9×5-inch loaf pan. Cover, and let rise for 1 hour.
• Bake at 350 degree C (175 degrees C) for 45 minutes. Remove from oven, and let cool before slicing.

Print this recipe