Imagine the irresistible aroma of freshly baked Pumpernickel Bread wafting through your kitchen, transporting you straight to a charming German bakery. This hearty, flavorful loaf, made with a tangy sourdough starter, is not just a treat for your taste buds but also a delightful project for your baking journey. With its rich, dark crust and nutty flavors enhanced by caraway seeds, this bread is perfect for sandwiches or simply enjoyed with butter. Ready to impress your friends and family with your baking skills? Dive into our step-by-step guide and unleash the magic of homemade Pumpernickel Bread!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 1 loaf
Ingredients
- 1 cup sourdough starter
- 2 cups whole wheat flour
- 1 cup rye flour
- 1/4 cup molasses
- 1 teaspoon salt
- 1 tablespoon caraway seeds
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, and molasses. Whisk together until well blended and the mixture becomes smooth.
- In a separate bowl, sift together the whole wheat flour, rye flour, salt, and caraway seeds. Ensure all dry ingredients are thoroughly mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously to create a cohesive dough. Mix until no dry flour remains and the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a lightly oiled large bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for approximately 2-3 hours or until the dough has doubled in size.
- Once risen, punch down the dough gently to release air bubbles. Shape the dough into a round loaf or oval shape, ensuring a tight surface tension.
- Place the shaped loaf on a parchment-lined baking sheet or in a proofing basket. Cover and let it rise again for another 1-
- 5 hours until it increases in volume.
- Preheat the oven to 375°F (190°C). If using a Dutch oven, place it in the oven during preheating to create a steamy environment.
- Optional: Score the top of the loaf with a sharp knife or razor blade to allow for proper expansion during baking.
- Bake the bread for 50-60 minutes. The bread is done when it has a deep, dark brown color and sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.
Tips
- Use Active Sourdough Starter: Ensure your sourdough starter is active and bubbly for the best rise and flavor. Feed it a few hours before starting your recipe.
- Temperature Matters: The water you use should be warm but not hot—around 100°F (38°C) is ideal. This helps activate the yeast without killing it.
- Kneading Technique: Knead the dough until it’s smooth and elastic. If it feels too sticky, add a little more flour, but be careful not to overdo it; the dough should remain slightly tacky.
- Rising Environment: For the best rise, place your dough in a warm, draft-free area. If your kitchen is cool, you can preheat your oven to the lowest setting for a minute, then turn it off and place the covered dough inside.
- Scoring the Loaf: Scoring the top of your loaf before baking allows for controlled expansion, creating a beautiful crust. Use a sharp knife or a lame for the best results.
- Cooling is Key: Let your bread cool completely on a wire rack before slicing. This helps set the crumb and enhances the flavor.
- Storage: To keep your Pumpernickel Bread fresh, store it in a paper bag at room temperature or slice and freeze it for longer storage.Enjoy the process and the delicious results of your homemade Pumpernickel Bread!
Nutrition Facts
Calories: 92kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
