Authentic German Pumpernickel Bread
Serves 3240 mins prep1440 mins cook
If you’ve ever tasted real German Pumpernickel bread – the dark, dense, and just a little bit sweet type of bread – you know there’s nothing quite like it.
2 servings
What you need
Instructions
0 Add rye meal to a large bowl. Add the boiling water and mix well. Cover and let stand for 16 hours. 1 Add the remaining flour and salt. Mix on low speed in your stand mixer for about 20 minutes. You might have to do this in batches if your dough keeps on jumping out of the bowl. You can also mix it by hand. 2 Lightly grease a 9"x5" loaf pan and line with parchment paper. Lightly grease the parchment paper. Press the dough into the prepared pan, making sure not to leave any empty spaces. Smooth the top of the dough and lightly grease it. Fold excess parchment paper over the dough and tightly cover with foil to keep steam from escaping. 3 Transfer the loaf pan to a cold oven. Set temperature to 300˚F (150˚C) and bake for 45 mins. Lower the temperature to 220˚F (105˚C) and bake for an additional 16-24 hours. 4 Remove the bread from the loaf pan and let it completely cool on a wire rack. Wrap it tightly in plastic and let it sit for 48 hours before cutting.View original recipe
