Pumpernickel

Indulge in the rich, earthy flavors of homemade pumpernickel bread, crafted with hearty rye flour and a touch of molasses. Perfect for a cozy weekend brunch or as a unique side for your favorite soups and stews.

• 500 g rye flour
• 450 ml water
• 2 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 200 g coarse rye meal
• 2 tbsp molasses

Method

1. 1

   In a large mixing bowl, combine the rye flour, coarse rye meal, salt, sugar, and yeast.

2. 2

   In a separate bowl, mix the molasses with the room temperature water until well combined.

3. 3

   Gradually add the water mixture to the dry ingredients, stirring until a sticky dough forms.

4. 4

   Cover the bowl with a damp cloth and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.

5. 5

   Preheat your oven to 150°C (300°F). Shape the risen dough into a loaf and place it into a greased bread pan.

6. 6

   Cover the loaf with a cloth and let it rise again for an additional hour.

7. 7

   Bake the loaf in the preheated oven for 2 to 3 hours, until the crust is dark and firm. A long baking time helps develop the characteristic flavor.

8. 8

   Remove the bread from the oven and let it cool completely on a wire rack before slicing.