AuthorSteve Nubie
Pumpernickel Bread is a dense and moist rye bread made with coarse rye-flour. It has a dark color and was a traditional German bread served in the Fall and during the holidays. We’re going to vary this recipe a bit using 3 types of flour but rye is in the mix. This bread was often started with a sourdough yeast, but that’s complicated so we’re going to add some lemon juice to give it the tartness and sour taste of sourdough.
This is a hearty bread and goes great with meaty meals, gravies and stews. It’s also good eaten on the side with a pat of butter or sour cream.
Place all ingredients into your bread pan according to the order indicated in the recipe. Select wheat setting; 1.5-pound loaf and dark crust.
Check the mix during the kneading process. If it appears too dry, add a teaspoon of warm water and check again after 5 minutes. If it appears too wet, add a teaspoon of bread flour. The dough should form a ball shape that is lightly sticky to the touch. Let the bread continue through its cycle until done.
Ingredients
Directions
Place all ingredients into your bread pan according to the order indicated in the recipe. Select wheat setting; 1.5-pound loaf and dark crust.
Check the mix during the kneading process. If it appears too dry, add a teaspoon of warm water and check again after 5 minutes. If it appears too wet, add a teaspoon of bread flour. The dough should form a ball shape that is lightly sticky to the touch. Let the bread continue through its cycle until done.
The ratios in this recipe are off. Too much flour and not enough liquid. Did anyone actually make this bread before posting this?
Hi Paul,
Yes I did make the bread using the same recipe. All I can figure is that maybe your flour was too dense as a result of humidity. A solution is to sift the flour. Because most flour come in paper bags they can cause the flour to become heavier and denser which throws off the proportions. A tip I’ve added to many recipes and will add to recipes from now on will be to check the dough during the kneading process. If it looks too dry, add a tablespoon of water at a time until the dough has the right consistency. If it looks too wet, add a tablespoon of flour at a time to get the dough ball right. I’m sorry you had a bad result and I hope this helps.
Steve
Hi Paul,
I’m sorry you had a bad result. Yes, I did bake the pumpernickel bread using that recipe. All I can figure is that the flours may have been too dense. That can happen if they are subject to humidity. One solution is to sift the flours. You could also add a little bit more water a tablespoon at a time to get the right dough consistency. A standard piece of advice I’ve added to many recipes is that you should keep an eye on the dough during the kneading process and if it’s too dry, add a tablespoon of water until the dough reaches the right consistency. If it’s too wet, add a tablespoon of flour at a time to get the right consistency. I may need to put this tip into every recipe because humidity affects flour very easily particularly because most flour are packaged in paper bags. I hope this helps.
Steve
If I already have pumpernickel rye flour, would I add 1cup+3 tablespoons of pumpernickel flour?
Hi Leslie,
Yup. That should work just fine.
Steve
That should work just fine.
Steve
No need. Use the pumpernickel rye flour. You’re good to go.
Steve