Traditional German Pumpernickel Bread Recipe

A dense, dark, and flavorful traditional German rye bread

Overview

• Prep Time: 24 hours (including starter)
• Baking Time: 12-14 hours
• Cooling Time: 24 hours
• Yield: 2 loaves
• Difficulty: Advanced
• Total Time: 2-3 days

Essential Equipment

• Large mixing bowl
• Stand mixer with dough hook (recommended)
• Digital kitchen scale
• Bread pans (preferably 13x4x4 inch)
• Heavy-duty aluminum foil
• Instant-read thermometer
• Plastic wrap
• Large pot with lid (for water bath)
• Wire cooling rack

Ingredients

For the Starter (Day 1)

• 2 cups (250g) coarse rye meal
• 1 cup (240ml) warm water
• 2 tablespoons (30g) sourdough starter (active)

For the Main Dough (Day 2)

• All of the starter from Day 1
• 4 cups (500g) coarse rye meal
• 2 cups (250g) whole rye flour
• 2½ cups (600ml) warm water
• 1 cup (200g) old bread (cut into small pieces)
• ¼ cup (75g) molasses
• 1 tablespoon (18g) salt
• 2 teaspoons (10g) instant yeast
• 2 tablespoons (30g) cocoa powder (optional, for color)

Detailed Instructions

Day 1: Preparing the Starter

1. Mix Starter Ingredients
   • Combine rye meal, warm water, and sourdough starter in a large bowl
   • Mix until well combined
   • Cover with plastic wrap
   • Let ferment at room temperature (68-72°F/20-22°C) for 24 hours

Day 2: Making the Dough

1. Prepare the Old Bread
   • Cut old bread into small pieces
   • Soak in warm water until soft (about 1 hour)
   • Drain excess water
2. Mix the Dough
   • In a stand mixer bowl, combine fermented starter and all main dough ingredients
   • Mix with dough hook on low speed for 15 minutes
   • The dough will be very sticky and dense
3. First Rise
   • Transfer to a greased bowl
   • Cover with plastic wrap
   • Let rise at room temperature for 2 hours
4. Shape the Loaves
   • Grease two bread pans
   • Divide dough equally between pans
   • Smooth tops with wet hands
   • Cover with plastic wrap
5. Second Rise
   • Let rise for 1-1.5 hours
   • Dough should rise slightly but won’t double

Day 2-3: Baking (The Long Process)

1. Prepare for Baking
   • Preheat oven to 250°F (120°C)
   • Place a large pot of water in the bottom of the oven
   • Wrap bread pans tightly with foil
2. The Long Bake
   • Place wrapped pans in oven
   • Bake for 12-14 hours
   • Internal temperature should reach 198°F (92°C)
3. Cooling Process
   • Remove from oven but keep wrapped
   • Cool completely (24 hours)
   • Remove from pans
   • Wrap in clean kitchen towels

Critical Success Factors

1. Temperature Control
   • Maintain consistent oven temperature
   • Use an oven thermometer for accuracy
   • Keep water bath filled during baking
2. Moisture Management
   • Seal foil tightly around pans
   • Maintain water bath throughout baking
   • Don’t open oven during baking
3. Ingredient Quality
   • Use fresh rye meal and flour
   • Ensure sourdough starter is active
   • Use good quality molasses

Storage Tips

• Wait 24 hours before slicing
• Store wrapped in linen or cotton at room temperature
• Keeps for up to 2 weeks
• Can be frozen for up to 3 months

Common Problems and Solutions

Bread is Too Dense

• Starter might not have been active enough
• Room temperature too cold during fermentation
• Insufficient rising time

Crust is Too Hard

• Foil wasn’t sealed properly
• Water bath ran dry
• Oven temperature too high

Not Dark Enough

• Increase molasses slightly
• Add cocoa powder
• Extend baking time

Serving Suggestions

1. Traditional German Style
   • Thin slices with butter
   • Cured meats and cheeses
   • Smoked fish
2. Modern Applications
   • Base for open-faced sandwiches
   • Toasted with avocado
   • Alongside soups and stews

Nutritional Information

Per slice (approximately 50g):

• Calories: 120
• Carbohydrates: 25g
• Protein: 4g
• Fiber: 6g
• Fat: 1g
• Sodium: 180mg

Tips for Success

1. Planning
   • Start the process 3 days before you need the bread
   • Don’t rush any stage
   • Plan around your schedule
2. Ingredients
   • Use fresh, high-quality ingredients
   • Don’t substitute regular flour for rye
   • Maintain proper temperature throughout
3. Process
   • Follow the timeline precisely
   • Don’t skip the cooling period
   • Keep the oven closed during baking

Remember: Traditional Pumpernickel is a labor of love that requires patience and attention to detail. The result is a unique, flavorful bread that’s worth the effort!