Marbled Pumpernickel Loaf

photo 002 Hello Everyone!

Today’s recipe is another well known German bread: pumpernickel. I hadn’t tried this bread before, and its funny name was always intriguing to me πŸ˜€ Β So I gave baking it a go and I was impressed by how tasty it was! I thought I makeΒ it a bit different, and so I made a marbled loaf of pumpernickel. Β If it looks like it takes a lot of work, it really doesn’t! You just need to make two bread doughs and before the final rise, just roll up the doughs together (similar to baking a Swiss roll).

I love the distinct flavor of this bread; the caraway seeds add a beautiful aroma to it when toasted. Don’t forget to drizzle it with a bit honey! πŸ˜‰


(Recipe adapted from Step-by-Step Baking by Caroline Bretherton ) photoDOUGH 1: Starter ingredients: 1/2 teaspoon dried yeast 75 g rye flour 30 g live natural yoghurt Dough ingredients: 1/2 teaspoon dried yeast 1 tsp coffee powder 1 tablespoon extra virgin olive oil 130 g wholemeal flour 30g rye flour 1 teaspoon cocoa powder 1 teaspoon salt 1/2 teaspoon caraway seeds DOUGH 2: Starter ingredients: 1/2 teaspoon dried yeast 75 g rye flour 30 g live natural yoghurt Dough ingredients: 1/2 teaspoon dried yeast 1 tablespoon extra virgin olive oil 130 g wholemeal flour 30g rye flour 1 teaspoon salt


The methods of making both doughs are the same. For dough 2, there are no coffee powder, espresso powder and caraway seeds, so you just skip those ingredients.

1. Starter: dissolve the yeast in 100 ml warm water.

image 2. Place rye flour, yoghurt, and yeast mixture in a large bowl and mix to combine. Let rise, covered, in a cool place for at least 12 hours. ( I let it rise for 36 hours and it was fine! )


3. For the main dough: dissolve the yeast in 4 tablespoons of warm water. Add coffee powder (if present), and stir to dissolve. Add the oil and stir. image4. Place the starter, flours, cocoa powder (if present), and caraway seeds (if present) in a large bowl. Then add the liquid yeast mixture. photo 1 photo 2

5. Mix the ingredients to make a rough dough. photo 4 6. Transfer to a floured surface and knead for 10 minutes, until it is smooth and elastic. photo 5 image 7. Place the dough in a lightly oiled bowl, covered, and leave to rise in a war place for a maximum of 2 hours, or until doubled in size. image 8. Turn the dough to a floured surface and gently knock it back. image 9. Shape into a ball, put it back in the bowl and let rise again for 1 hour. 10. Turn the dough onto a floured surface, and knock it back again. Knead it for a minute, then make it into a large rectangular shape. For the chocolate/coffee dough: make it slightly smaller than the plain dough, leaving a 1 cm gap around the edges of plain dough. image8-e138218464077711. Place the chocolate/coffee dough on top of the plain dough. photo 112. Start rolling the doughs together. Tuck the ends in as you go. photo 2

photo 4 13. Place the final bread dough into a loaf tom, lined with baking paper, and let rise for the final time, covered, for another 1.5 hours, until almost doubled in size. photo 5 14. Preheat the oven to 200 degrees. 15. Bake in oven for about 30 minutes, BE CAREFUL IN THE FINAL MINUTES: when the bread sounds hollow when tapped on top, it is done. image

Enjoy!Β  πŸ™‚ 00

Note 1: Make sure you use exact same amount of yeast in both doughs, and knead them the same amount. Otherwise, the inner dough might rise more than the outer dough, and hence you will have cracks in the side of the bread (which is what I had in my bread too 😳 )

Other pumpernickels around the world:

1.Soup in Pumpernickel Bread Bowl 2. Pumpernickel Bread (with dark molasses, cocoa powder and espresso powder) 3. Rye Pumpernickel Bread 4. Pumpernickel Biscuits 5. Pumpernickel Domino Sandwiches

15 thoughts on “Marbled Pumpernickel Loaf

  1. Wow that looks so unique and delicious too. I don’t know if I have the patience to craft it like that but I would love to taste it, given a chance. Thanks for sharing!


    1. Thank you Liz! For me, the three rising stages were trying my patience! πŸ˜† other than that, it was just like making two identical bread loaves. Thanks so much for dropping by, have a lovely day πŸ™‚


    1. Thanks a lot Azita joon! I wasn’t expecting it to turn out good to be honest, since it was my first attempt! πŸ˜€ I hadn’t heard of zebra cake, I just googled it and looks awesome, I think baking this is easier though since the doughs are not as runny as a cake batter, & you just roll ’em up πŸ˜‰ thanks for dropping by, have a lovely day πŸ™‚


  2. It looks like a chocolate cake, fresh and soft for breakfast. It dose not look like bread at all. An attractive appearance to entice whoever is not into bread, to have a piece of it. It is so popular around the world as it looks chic and elegant. Thank you for telling the secret of how you have done it so perfect.Well done.


    1. Thanks a lot Sylvie! πŸ™‚ you know sometimes when I don’t have the time(or patience!), I just bake a no-knead wholemeal loaf, you just mix all of the ingredients in one bowl and let rise for half an hour and then straight in oven!let me know if you’d like to know the recipe and I’ll post it πŸ˜‰ have a lovely day !


  3. There are few things in life that I enjoy more than freshly baked bread and this looks superb! I’ve always been intimidated to bake fresh bread and I don’t even know why! I’ve put this on my short list to make for sure and I’ve also nominated you for the Liebster award!


    1. Hi Colleen,
      Thank you so much for your lovely comments. I’m glad that you enjoyed my post!
      I am so honored and excited that you’ve nominated me, I can not put it in words! I love blogging and knowing that I have readers out there in different corners of the world who enjoy my posts as well, is just the cherry on top of the cake!
      Being a novice blogger, I read the rules of this award on your blog and will publish a post following them tomorrow. Do you have any questions for me?
      Thank you so much again, you made my week! Have a wonderful day πŸ™‚


    1. I hope you enjoy it when you try it! I loved that whenever I toasted a slice, the smell of coffee and chocolate filled the kitchen! It wakes you up nicely in the morning πŸ˜€ thanks for dropping by πŸ™‚


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