I love making an assortment of breads. Different breads offer different textures and flavors. Some are stronger in flavor like an authentic sourdough bread, some are light in flavor like our fluffy white paska bread recipe (which you can find here: http://www.ourcityhomestead.com/paska-easter-bread/ ), some breads are dense and chewy and some breads have a distinct sweet flavor. Pumpkernickel is a unique tasting bread that has a sweetness from the molasses and can be dense or have a fluffier texture like my recipe I am sharing with you here today. But what exactly is pumpernickel?
Pumpernickel is a dark, unleavened bread made from a coarse whole rye grain flour, usually prepared using a sourdough process. It is typically a heavier bread because of the coarse flour and is slightly sweetened with molasses. Traditional pumpernickel gets its dark color by the long cook times, by baking at a lower temperature for 16 to 24 hours. Pumpernickel usually does not contain wheat flour, though recipes today incorporate wheat flour for a lighter bread with more structure. My old fashioned pumpernickel recipe is made easy by using sourdough starter which reduces the fermentation time, and the yeast helps to produce a fluffier texture. I incorporate wheat flour along with the rye lending to its lighter more structured texture. My recipe also offers a distinct molasses flavor without being overly sweet and makes a wonderful sandwich bread.
Pumpernickel bread originated around the 1400’s and was once considered peasant fare because only the rich landowners grew wheat since it required good soil and more maintenance (which also required paying more workers), whereas peasants had rye and barley crops which grew well in their poor quality soil. Another reason breads were made with rye was because it had a longer shelf life. By the mid-1800’s, wheat gained popularity and breads made with barley and rye became less mainstream, although pioneers out on the prairies still made use of a variety of grains like rye.
I enjoy a good dark traditional pumpernickel bread, or one made with caraway, but I also like a milder flavored pumpernickel which is the recipe I have created here! Although pumpernickel should be made from the sourdough process, taking time to ferment and bake, I make it much quicker by adding a sourdough starter to the dough. My recipe is versatile and the sourdough starter can easily be omitted, but the bread will turn out slightly different, (but still tastes great), which is perfectly ok! That is one of the joys of baking bread!
Let’s get started!
I always use traditional yeast, so that means we need to activate the yeast first. Yeast grows with sugar, so to a large bowl, add sugar, yeast and warm water. I never check the temperature of the water, I go by feel — if the water feels warm, like you would wash a child’s hands in, then it is good for the yeast. Too hot and it will kill the yeast and too cold and the yeast will not be activated. If the yeast does not “grow” or double in size, the yeast may no longer be any good and you may need to purchase new yeast. Once the yeast looks puffy and has doubled in size, which takes about 10 minutes, it is time to add the remaining ingredients.
Add sourdough starter, molasses, salt, oil and warm milk. Stir well.
Add rye flour and some of the all purpose flour.
Stir the flour in well. I beat it by hand a little bit.
Then add more all purpose flour. Add enough flour until a dough forms. If you are omitting the sourdough starter, you will require less flour.
Once the dough is much more stiff and hard to mix, turn onto a floured surface and flour the dough. It is now time to knead the dough.
Knead until dough is just tacky but no longer sticky.
Place in a greased bowl and lightly oil the top of the dough. Set in the cold oven, covered with parchment and a tea towel, close the oven door and turn the oven light on. I find this provides the best environment for the dough to rise. Let rise for 1 hour.
Lightly punch dough down.
Form into a loaf. I am using a round stone to cook my rye bread in, but you can easily use a loaf pan. Cover with parchment, place in cold oven with oven light on and let rise for 30 to 45 minutes.
Once the bread has risen, bake at 350F for 30 to 45 minutes or until golden, and sounds hollow when tapped.
Remove from oven and let cool 10 minutes before removing from pan. Place on a wire rack and let cool. Store in an airtight container.
“There are three things which must be exactly right, in order to have good bread–the quality of the yeast; the lightness or fermentation of the dough; and the heat of the oven. No precise rules can be given to ascertain these points. It requires observation, reflection, and a quick, nice judgement, to decide when all are right…the woman who always has good home-baked bread on the table shows herself to have good sense and good management.”
Early American Cookery – The Good Housekeeper, Otis, Broaders, & Company, Boston, 1841
Sourdough Pumpernickel Bread
1 tsp sugar
2 tbsp yeast
1/2 cup warm water
1-3/4 cups sourdough starter
1/4 cup molasses
1 tsp salt
1 tbsp oil
1/2 cup warm milk
2 cups rye flour
1-1/2 to 2-1/2 cups to all purpose flour
Combine sugar, yeast and warm water together. Let sit 10 minutes to activate. Add sourdough starter, molasses, salt, oil, and warm milk. Mix well. Add the rye flour and about 1 cup of the all purpose flour. Mix well and slightly beat. Add more all purpose flour until the dough comes together. Turn out onto a floured surface, lightly flour dough and knead until the dough is no longer sticky, but just slightly tacky. Place in a greased bowl, cover with parchment and a tea towel and place in a cold oven with the oven light on. Let rise 1 hour. Shape into a loaf. Let rise 30 to 45 minutes (or up to 1 hour). Bake at 350F for 30 to 45 minutes or until golden brown and sounds hollow when lightly tapped. Remove from oven and let sit 10 minutes before removing from pan.
No sourdough starter? No problem! The starter is easy to prepare and only takes flour and water! Check out how to make sourdough starter here: https://ourcityhomestead.com/making-sourdough-starter/
What are your favorite sourdough bread recipes? We would love you to share them with us in the comments!
enjoy from Our City Homestead to yours