American-style pumpernickel black bread

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 15

Nutritional value per serving:

Calories 108, total fat 4 G., saturated fats G., proteins 2 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.

A simplified recipe for the famous German pumpernickel bread will help you enjoy fragrant, fresh black bread every day, because unlike the traditional recipe, you don't have to spend almost a day preparing it. In the United States, pumpernickel dough is made from a mixture of rye and bread flours, with yeast, without the use of a sourdough starter, and is often flavored with caraway seeds. Molasses gives the bread its characteristic black color and delicious aroma. Although the preparation method differs significantly from the traditional method, the end result is no less delicious bread with a dense, moist texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups of water (warm)
1.5 tbsp active dry yeast
0.5 cup molasses
4 teaspoons of salt
2 tablespoons of margarine
2 tablespoons of caraway seeds
2 and 3/4 cups rye flour
3 tbsp. bakery flour with a high gluten content of 12 – 14%

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, rye flour, yeast dough, syrup, caraway, rye bread

Cooking the dish according to the recipe:

Pour water into a large bowl and sprinkle in the yeast. Stir to dissolve the yeast. Then stir in the molasses, salt, margarine, caraway seeds, and rye flour.
First, stir in 2 cups of bread flour. Then gradually whisk in the remaining flour until you have a kneadable dough. You may not need all the flour, depending on the quality of the other ingredients and your climate.

Transfer the dough to a floured work surface and knead for 5 minutes. If it's too sticky, add more bread flour, a tablespoon at a time.
Place the dough in a greased bowl and turn it over to lightly grease it as well.

Cover with a clean kitchen towel or cling film and place in a warm, draft-free place for about an hour, until the dough has doubled in size.
Press the dough down, cover again and leave for another 45 minutes.
Then press the dough a second time. Transfer it to a lightly floured work surface and quickly punch it down. Divide the dough in half. Shape each half into a small round loaf.
Grease a baking sheet. Sprinkle it with cornmeal if desired. Place both loaves on the baking sheet, cover, and let rise for 45 minutes until doubled in size.
Bake the bread for 35 minutes at 190°C. The finished bread will sound hollow when tapped on the crust.

Remove the loaves from the oven and cool them on a rack. You can wrap the bread in a plastic bag and freeze it.

Recipe rye bread.

Baking tips

Store yeast in an airtight container in the refrigerator. Heat, moisture, and air will ruin it, preventing your dough from rising.

To keep bread soft, store it in a plastic bag.

To prevent molasses from sticking to your measuring spoon, lightly coat it with vegetable oil. An opened jar of molasses will keep for up to a year.