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 😀 So I gave baking it a go and I was impressed by how tasty it was! I thought I make it a bit different, and so I made a marbled loaf of pumpernickel. 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! 😉
(Recipe adapted from Step-by-Step Baking by Caroline Bretherton ) DOUGH 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.
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. 4. Place the starter, flours, cocoa powder (if present), and caraway seeds (if present) in a large bowl. Then add the liquid yeast mixture.
5. Mix the ingredients to make a rough dough. 6. Transfer to a floured surface and knead for 10 minutes, until it is smooth and elastic. 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. 8. Turn the dough to a floured surface and gently knock it back. 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. 11. Place the chocolate/coffee dough on top of the plain dough. 12. Start rolling the doughs together. Tuck the ends in as you go.
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. 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.
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 😳 )