📝 About This Recipe
True Pumpernickel is a labor of love, celebrated for its deep ebony hue and a complex, bittersweet profile that balances cocoa, coffee, and rye. This recipe utilizes a traditional long-bake method to caramelize the natural sugars in the grain, resulting in a dense, moist crumb and an unmistakable aroma. It is a hearty, nutritional powerhouse that brings the rustic charm of German bakeries straight to your kitchen.
🥗 Ingredients
The Starter & Base
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 1/2 cups Warm water (105-110°F)
- 2 cups Dark rye flour (stone-ground preferred)
- 2 cups Bread flour (high protein for structure)
Color & Flavor Enhancers
- 1/4 cup Unsweetened cocoa powder (for deep color and earthiness)
- 1 tablespoon Instant espresso powder (enhances the toasted notes)
- 1/3 cup Dark molasses (unsulphured)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 tablespoon Caraway seeds (whole)
- 2 teaspoons Kosher salt
The Texture Additions
- 1/2 cup Whole rye berries (soaked overnight and drained)
- 2 tablespoons Cornmeal (for dusting the pans)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Stir in the molasses, melted butter, cocoa powder, espresso powder, caraway seeds, and salt. Whisk until the cocoa and espresso are fully dissolved and the mixture is a dark, uniform liquid.
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3
Add the dark rye flour and the soaked/drained rye berries. Mix with a wooden spoon until a thick paste forms.
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4
Gradually add the bread flour, one cup at a time. If using a stand mixer, switch to the dough hook. Knead on low speed for 8-10 minutes. The dough will be much stickier than standard white bread; avoid the temptation to add too much extra flour.
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5
Lightly oil a large bowl. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1.5 to 2 hours.
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6
Gently punch down the dough to release air. Turn it out onto a lightly floured surface and divide into two equal portions.
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7
Shape each portion into a tight oval loaf. Grease two 8x4 inch loaf pans and sprinkle the bottoms with cornmeal to prevent sticking and add crunch.
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8
Place the loaves in the pans, cover loosely with a damp cloth, and let rise again until the dough reaches the top of the pans, about 60-90 minutes.
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9
Preheat your oven to 300°F (150°C). This low temperature is crucial for the slow caramelization that defines pumpernickel.
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10
Before sliding the pans into the oven, brush the tops lightly with water. For an authentic touch, place a shallow pan of hot water on the bottom rack of the oven to create steam.
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11
Bake for 3 hours and 30 minutes. If the tops seem to be browning too quickly, tent them loosely with aluminum foil halfway through.
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12
Turn off the oven and let the bread sit inside with the door cracked for another 30 minutes. This 'cures' the crust.
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13
Remove from the pans and cool completely on a wire rack. For the best flavor and texture, wrap the cooled loaves in parchment paper and wait 24 hours before slicing.
💡 Chef's Tips
Rye dough is naturally sticky due to lower gluten levels; use wet hands rather than extra flour to handle it if it becomes unmanageable. Don't skip the espresso or cocoa; they don't make the bread taste like dessert, but they provide the essential dark color and bitterness found in professional loaves. If you can't find rye berries, you can substitute with cracked wheat or simply omit them for a smoother crumb. Ensure your molasses is 'dark' or 'blackstrap' for the most robust flavor profile. The long cooling period is essential—slicing rye bread while hot can result in a gummy, 'unbaked' texture.
🍽️ Serving Suggestions
Smear with high-quality salted butter and top with thin slices of smoked salmon and fresh dill. Serve alongside a hearty beef stew or German Goulash to soak up the savory juices. Use as the base for a classic Reuben sandwich with corned beef, sauerkraut, and Swiss cheese. Pair with a sharp aged cheddar and a glass of dark porter or stout beer. Toast lightly and top with cream cheese and sliced cucumbers for a refreshing snack.