This pumpernickel bread recipe is a version of the traditional heavy, dark bread which makes up to 4 loaves.
Pumpernickel bread is a heavy, slightly sweetened rye bread that was traditionally made with a sourdough starter. But, if you’re anything like me, and are too scared to tackle sourdough, here is a great alternative recipe for baking pumpernickel bread.
This traditional, German bread is dense, and full of bold flavours. While you can enjoy it for breakfast with your favourite spread, it’s also great to dip in your hot soup. You can also use it as a base for canapés when you’re entertaining. And when it’s freshly baked, it’s an ideal bread choice for making fresh, salad sandwiches. You can do so much with this versatile and flavoursome bread.
Pumpernickel is a great bread to enjoy in winter. We like it best when it’s toasted and topped with avocado and crumbly feta.
Many people choose to have their bread with cream cheese and smoked salmon. But in all reality, you can enjoy this bread with any topping. It is so yummy and enjoyable.
When you make this bread, you’ll be using whole grains. The nutritious bran and germ of the rye flour and wholemeal flour gives it a rich, dark colour after baking.
Pumpernickel is full of flavour, and it is high in dietary fibre. In addition, it is packed with many vitamins and minerals.
Disclaimer: This post contains affiliate links. If you use these links to buy something we may earn a commission. Nutritional information is an estimate and may vary.
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