German > Bread > Sandwich Breads > Pumpernickel Bread

Pumpernickel Sandwich Bread Recipe

Ingredients with Measurements:
- 2 cups rye flour
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/2 cup cornmeal
- 1/4 cup molasses
- 2 tablespoons caraway seeds
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil

Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Plastic wrap
- Kitchen towel

Step-by-step instructions:
1. In the bowl of a stand mixer, combine rye flour, bread flour, whole wheat flour, cornmeal, caraway seeds, salt, and yeast.
2. Add molasses, warm water, and vegetable oil to the dry ingredients. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 10 minutes until it becomes smooth and elastic.
4. Grease a loaf pan with vegetable oil and transfer the dough to the pan. Cover the pan with plastic wrap and a kitchen towel. Let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 375°F (190°C). Remove the plastic wrap and towel from the pan. Bake the bread for 45-50 minutes until it is golden brown and sounds hollow when tapped.
6. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack and let it cool completely before slicing.


Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 45-50 minutes
Total time: 2 hours 10 minutes
5. Temperature:
375°F (190°C)
Serving size:
One loaf of bread, sliced into 12-16 pieces

Nutritional information:
Calories per serving: 190
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 390mg
Total carbohydrates: 35g
Dietary fiber: 4g
Sugars: 4g
Protein: 6g

Substitutions for ingredients:
- You can use honey instead of molasses.
- If you don't have caraway seeds, you can use fennel seeds or omit them altogether.

Variations:
- Add chopped nuts or dried fruit to the dough for extra texture and flavor.
- Substitute some of the rye flour with spelt flour or barley flour for a different taste.
- Make mini loaves or rolls instead of one large loaf.

Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast properly.
- Use a kitchen scale to measure the ingredients accurately.
- Let the bread cool completely before slicing to prevent it from crumbling.

Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can also freeze the bread for up to 3 months. Slice it before freezing and thaw it at room temperature before serving.

Reheating instructions:
- To reheat the bread, wrap it in foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.

Presentation ideas:
- Serve the bread sliced with your favorite sandwich fillings.
- Toast the bread and spread cream cheese or butter on top.
- Use the bread to make croutons for salads or soups.

Garnishes:
- Sprinkle some caraway seeds or sea salt on top of the bread before baking for extra flavor and texture.

Pairings:
- Serve the bread with hearty soups or stews.
- Pair it with cheese and charcuterie for a delicious appetizer.
- Use it to make sandwiches with your favorite fillings.

Suggested side dishes:
- Serve the bread with a side salad or roasted vegetables.
- Pair it with a bowl of soup or chili.

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
- If the bread is not rising properly, make sure the yeast is fresh and the water is warm enough to activate it.

Food safety advice:
- Make sure to wash your hands and all equipment before starting to prepare the bread.
- Store the bread properly to prevent it from spoiling.

Food history:
- Pumpernickel bread originated in Germany and is traditionally made with rye flour and a sourdough starter.

Flavor profiles:
- Pumpernickel bread has a dense texture and a slightly sweet and nutty flavor from the molasses and caraway seeds.

Serving suggestions:
- Serve the bread as a side dish or use it to make sandwiches.

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Region: German

Taste: Nutty, Earthy, Robust, Hearty, Savory