Pumpernickel bread is a rich, dense loaf with a deep, earthy flavor. This traditional German bread is perfect for those who enjoy a hearty, wholesome slice. The combination of rye flour, whole wheat flour, and bread flour gives it a unique texture, while cocoa powder and instant coffee add a subtle depth of flavor. Molasses provides a touch of sweetness, making this bread a versatile addition to any meal.
Some of the ingredients in this recipe might not be commonly found in every pantry. Rye flour and whole wheat flour are essential for the traditional texture and flavor of pumpernickel bread. Cocoa powder and instant coffee might seem unusual, but they add a unique depth to the bread. Molasses is another key ingredient that adds sweetness and color. Make sure to check the baking aisle for these items if you don't already have them at home.
Ingredients For Pumpernickel Bread Recipe
Rye flour: A type of flour made from rye grains, giving the bread its characteristic dense texture and slightly tangy flavor.
Whole wheat flour: Flour made from whole grains of wheat, adding a nutty flavor and additional fiber to the bread.
Bread flour: High-protein flour that helps the bread rise and gives it a chewy texture.
Cocoa powder: Unsweetened cocoa powder adds a subtle chocolate flavor and deepens the color of the bread.
Instant coffee: Adds a slight bitterness and enhances the overall flavor profile of the bread.
Molasses: A thick, dark syrup that adds sweetness, moisture, and a rich color to the bread.
Salt: Enhances the flavors of the other ingredients and helps control the yeast activity.
Active dry yeast: A leavening agent that helps the bread rise and gives it a light, airy texture.
Warm water: Activates the yeast and helps to form the dough.
Technique Tip for Pumpernickel Bread
When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the bread flour, resulting in a smoother and more elastic dough. If the dough feels too sticky, lightly dust your hands and the work surface with a bit of bread flour.
Suggested Side Dishes
Alternative Ingredients
rye flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and can provide a comparable texture to rye flour in bread recipes.
whole wheat flour - Substitute with oat flour: Oat flour can add a slightly sweet flavor and a dense texture, making it a good alternative to whole wheat flour.
bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the bread may be slightly less chewy due to the lower protein content.
cocoa powder - Substitute with carob powder: Carob powder has a similar color and a naturally sweet flavor, making it a good substitute for cocoa powder.
instant coffee - Substitute with chicory powder: Chicory powder can mimic the deep, roasted flavor of coffee without the caffeine, making it a suitable alternative.
molasses - Substitute with maple syrup: Maple syrup provides a similar sweetness and depth of flavor, though it is slightly less viscous than molasses.
salt - Substitute with sea salt: Sea salt can be used in the same quantity as regular salt and provides a similar flavor profile.
active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity as active dry yeast and does not require proofing, making it a convenient alternative.
warm water - Substitute with warm almond milk: Warm almond milk can provide a slightly richer flavor and still activate the yeast effectively.
Alternative Recipes Similar to Pumpernickel Bread
How To Store or Freeze Your Pumpernickel Bread
Allow the pumpernickel bread to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to maintain the bread's moisture and keeps it from drying out.
For short-term storage, place the wrapped bread in a bread box or a paper bag at room temperature. This will keep the bread fresh for up to 3-4 days.
If you plan to keep the bread for a longer period, consider freezing it. Slice the bread before freezing so you can easily take out only what you need.
To freeze, wrap each slice or the entire loaf in plastic wrap, then place it in a freezer-safe bag or an airtight container. This double-wrapping helps to prevent freezer burn.
Label the bag or container with the date to keep track of how long it has been stored. Pumpernickel bread can be frozen for up to 3 months without significant loss of quality.
When ready to use, thaw the bread at room temperature. For a quicker option, you can use a microwave or toaster oven to defrost individual slices.
To refresh the texture of the bread after thawing, lightly toast the slices or warm the loaf in a preheated oven at 350°F (175°C) for about 10 minutes.
Avoid storing the bread in the refrigerator as this can cause it to dry out faster. Room temperature or freezing are the best options for maintaining the bread's quality.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the pumpernickel bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes. This method helps maintain the bread's moisture and texture.
For a quicker option, use a microwave. Place a slice of pumpernickel bread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as it can make the bread chewy.
If you have a toaster oven, it's a great tool for reheating. Set it to 350°F (175°C) and place the pumpernickel bread directly on the rack or on a baking sheet. Heat for about 5-7 minutes. This method gives the bread a slightly crispy exterior while keeping the inside soft.
For a stovetop method, use a skillet. Preheat the skillet over medium heat. Place the pumpernickel bread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side. This method is excellent for achieving a toasted, slightly crispy texture.
If you prefer a steam method, use a steamer basket. Boil a small amount of water in a pot and place the pumpernickel bread in the steamer basket. Cover and steam for about 5 minutes. This method helps retain the bread's moisture and softness.
Essential Tools for Making Pumpernickel Bread
Large mixing bowl: used to combine the rye flour, whole wheat flour, bread flour, cocoa powder, and instant coffee.
Measuring cups: essential for accurately measuring the rye flour, whole wheat flour, bread flour, cocoa powder, molasses, and warm water.
Measuring spoons: necessary for measuring the instant coffee, salt, and yeast.
Wooden spoon: helpful for mixing the dry ingredients and incorporating the molasses, salt, and yeast.
Loaf pan: used to shape and bake the pumpernickel bread.
Plastic wrap or clean kitchen towel: to cover the loaf pan while the dough rises.
Oven: preheated to 375°F (190°C) for baking the bread.
Cooling rack: to allow the bread to cool evenly before slicing and serving.
Grease or cooking spray: to grease the loaf pan, preventing the dough from sticking.
Instant-read thermometer: optional, but useful for checking the internal temperature of the bread to ensure it is fully baked.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure out all flours, cocoa powder, instant coffee, and other ingredients before starting to streamline the process.
Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.
Warm water trick: Use a thermometer to ensure the water is the right temperature for activating the yeast quickly.
Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.
Batch baking: Double the recipe and freeze extra loaves for future use.
Pumpernickel Bread Recipe
Ingredients
Main Ingredients
- 2 cups Rye flour
- 1 cup Whole wheat flour
- 1 cup Bread flour
- 1 tablespoon Cocoa powder
- 1 tablespoon Instant coffee
- 2 tablespoon Molasses
- 1 teaspoon Salt
- 1 packet Active dry yeast
- 1.5 cups Warm water
Instructions
- 1. In a large mixing bowl, combine rye flour, whole wheat flour, bread flour, cocoa powder, and instant coffee.
- 2. Add molasses, salt, and yeast to the dry ingredients.
- 3. Gradually add warm water and mix until a dough forms.
- 4. Knead the dough for about 10 minutes until smooth and elastic.
- 5. Place the dough in a greased loaf pan, cover, and let rise for about 1 hour.
- 6. Preheat the oven to 375°F (190°C).
- 7. Bake for 60 minutes or until the bread sounds hollow when tapped.
- 8. Let cool before slicing and serving.
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