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.

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Pumpernickel Bread

Servings 50

Calories 74kcal

Ingredients

• 3 cups Water (warm)
• 1 tbsp Dry yeast
• ½ cup Molasses (room temperature)
• ¼ cup Olive oil
• 1 tbsp Table salt
• 1 tbsp Caraway seeds
• 5 cups All-purpose wholemeal flour
• 3 cups Wholemeal rye flour

Instructions

• Place water into a bowl. Sprinkle in the yeast and stir or whisk it until it's dissolved.
• Add molasses and stir it until dissolved.
• Next, add olive oil, table salt, and caraway seeds to the bowl.
• Dump in 2 cups of all-purpose flour and mix well.
• Add an additional 2 cups of all-purpose flour, 1 cup at a time, mixing well.
• Now it's time to add the rye flour, ½ cup at a time, mixing well.
• You'll then need to add further all-purpose flour (a little at a time) to get the dough to the kneading stage.
• Allow the dough to rest in a bowl for 10 minutes before you begin the kneading process. This will help to soften the bran.
• Then, turn the dough out and knead it for at least 10 minutes.
• Place the dough into a lightly oiled bowl and allow to rise. Allow 2 rises, punching the dough down between each rise.
• After the 2nd rise, shape the dough and allow it to prove.
• Once the dough has proved for about 30 minutes, bake in a conventional oven at 200°c or a fan-forced oven at 180°c. For mini loaves, bake for approximately 25 minutes. For larger loaves, bake for approximately 35 minutes.

Nutrition

Calories: 74kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Pumpernickel Bread Toppers

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.

Nutrition Notes

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.

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