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Pumpernickel
Pumpernickel is a traditional German recipe for a classic dark rye-bread made with treacle (molasses) cocoa and beer. The full recipe is presented here and I hope you enjoy this classic German version of: Pumpernickel.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+135 minutes proving)
Serves:
16
Rating: 
Tags : Vegetarian RecipesBread RecipesBaking RecipesGermany Recipes
Pumpernickels are dark rye breads containing chocolate or cocoa and dark beer, originally made in Germany, but now also frequently baked in the USA.
Ingredients:
65g unsweetened cocoa powder
200g rye flour
400g (about) strong white bread flour
7.5g sachet active, dried, yeast
1 tsp salt
1/2 tsp caster sugar
1 tbsp instant coffee powder
1 tbsp caraway seeds
110ml dark beer (porter or stout preferably)
6 tbsp treacle (molasses)
maize meal, for dusting
1 tbsp vegetable oil
Method:
Combine the cocoa with 3 tbsp water in a bowl set over a pan of barely-simmering water. Stir until smooth then take off the heat and set aside.
In a separate bowl mix together the rye flour, 350g bread flour, yeast salt, sugar, coffee and caraway seeds. Form a well in the centre of this mixture then pour in the cocoa, 175ml warm water, the beer, oil and treacle.
Mix the flour into the liquid ingredients, combining everything until you have a firm dough (add some of the remaining white bread flour if the dough is too soft).
Turn the dough onto a floured work surface and knead well for about 10 minutes, or until smooth and elastic.
Place the dough in a lightly-oiled bowl, turning it to coat in the oil. Cover with a tea towel then set aside in a warm place to rise for about 90 minutes, or until doubled in volume.
Grease a baking tray with oil then dust with maize meal. Turn the risen dough onto a lightly-floured work surface and knock back (punch down). Knead for 4 minutes, then divide in half and shape into two round or oval loaves. Arrange both loaves on the prepared baking tray then cover loosely with oiled clingfilm (plastic wrap) and set aside to rise in a warm place for about 45 minutes, or until doubled in volume.
After this time remove the cover then transfer to an oven pre-heated to 180°C. Bake for about 40 minutes, or until nicely coloured. When done, they should sound hollow when tapped on the base.
Transfer to a wire rack and allow to cool completely before slicing and serving.
