Easy Pumpernickel Bread Recipe

Easy Pumpernickel Bread Recipe isn’t just a dish, it’s an experience. Originating from Germany, this hearty, slightly sweet, dark brown bread is a feast for the senses. It’s an absolute hit at dinner parties and family gatherings; its unique taste that pairs wonderfully with cheeses, cold cuts, or any spread instantly makes any meal feel more special. Now, you might be thinking “Pumpernickel Bread sounds fancy and complicated”. You’d be wrong folks. Our recipe is so simple, even the most amateur of bakers can whip up this crowd favorite in no time.

This modest yet luxurious comfort bread has a dark crumb and a rich flavour that people simply can’t get enough of. The light hints of coffee and cocoa, combined with the sourdough base makes for a savory experience that you won’t be forgetting anytime soon. So why would you love it? Well, because it’s delish, easy to make, and a stand-out item that’ll have your guests asking for more!

• Prep time: 20 minutes
• Cook time: 1 hour 35 minutes
• Total time: Approximately 2 hours
• Servings: 10
• Yield: 1 loaf

Whetted your appetite yet? Let’s get baking, folks!

Ingredients & Equipment You’ll Need

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 packages active dry yeast
• 1 1/2 cups of rye flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon caraway seeds
• 2 tablespoons molasses
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 2 tablespoons brown sugar
• 2 cups bread flour

Equipment: Mixing bowl, loaf pan, whisk and a kitchen brush

Every ingredient in this recipe aids in giving our Pumpernickel its unique character, but the rye flour, cocoa, and molasses are the MVPs here. These key ingredients together give our bread its rich color and distinctive taste. If you’re unable to find molasses, honey is an equally yummy substitute.

How To Make Easy Pumpernickel Bread Recipe

1. First, mix yeast in warm water until dissolved in a large bowl.
2. Add the rye flour, cocoa powder, caraway seeds, molasses, oil, salt, and brown sugar to the yeast mixture. Blend well.
3. Stir in bread flour one cup at a time, until dough forms a ball and is smooth.
4. Place the dough in a loaf pan and let it rise until it’s just over the top of the pan.
5. Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Tips For The Best Results

• Ensure that the water used is warm, not hot, to not kill the yeast.
• Stir the mixture gently and thoroughly.

Storage Tips

• Wrap the bread in aluminum foil or plastic wrap to keep it moist.
• For longer storage, freeze the bread in a resealable freezer bag.

Frequently Asked Questions

Q: Can I replace rye flour with wheat flour?

A: Yes, but it will alter the authentic taste of Pumpernickel as rye flour is a key ingredient.

Q: Can this bread be frozen for later?

A: Absolutely, Pumpernickel bread freezes very well!

Q: What can I substitute the molasses with?

A: Honey is a good substitute for molasses in this recipe.

Q: Can I use a bread machine for this recipe?

A: While this recipe is intended for traditional baking methods, it should work fine in a bread machine.

Q: Can I add more cocoa for a darker color?

A: Yes, but it might make the bread slightly more bitter.

Nutritional Facts of Easy Pumpernickel Bread Recipe

Each serving approximately contains:

• 180 calories
• 8g protein
• 30g carbohydrates
• 5g fat

Whether you are an experienced baker or just a beginner, this Easy Pumpernickel Bread Recipe will make your baking time fun and your meal times unforgettable. The rich flavors and textures of this traditional German Bread are not to be missed. So get those loaf pans out, it’s time to bake some magic!