Homemade Pumpernickel Bread

Large bowl, 9×5 inch loaf pan, measuring cups/spoons, wooden spoon/spatula/dough hook/mixer (optional)

10 minutes

50 minutes

German

Pumpernickel, Bread, Homemade, Easy

Bread

Baking

Vegetarian

1

250ml warm water

2 teaspoons active dry yeast

2 tablespoons molasses or honey

2 tablespoons vegetable oil

1 teaspoon salt

2 tablespoons cocoa powder

1 teaspoon caraway seeds (optional)

350g rye flour

In a large bowl, combine the warm water, yeast, molasses or honey, vegetable oil and salt. Stir until combined.

Add the cocoa powder and caraway seeds (if using) and stir until combined.

Gradually add the rye flour to the wet ingredients and mix until a dough forms. Knead for 5 minutes until the dough is smooth and elastic.

Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let rise in a warm place for 30 minutes or until doubled in size.

Preheat oven to 375°F (190°C). Grease a 9×5 inch loaf pan with butter or oil spray.

Punch down the dough and shape into a loaf shape that fits into your prepared pan. Place in pan and let rise for an additional 15 minutes before baking for 40 minutes or until golden brown on top and cooked through when tested with a toothpick inserted into center of loaf comes out cleanly. 7

Calories – 200; Fat – 1g; Carbohydrates – 40g; Protein – 5g; Sodium – 300mg

This recipe for homemade pumpernickel bread is easy to make and yields delicious results! With just 10 minutes of preparation time followed by 40 minutes of baking time you can enjoy fresh pumpernickel bread in no time!

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France is divided into regions, each with its own unique cuisine.