Pumpernickel Bread, American-Style

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During colder months I often make bread to accompany soup or stew, and I really prefer earthy, whole-grain breads to light, white versions (no offense to those lovers of French bread). My hybridized version of pumpernickel is a family favorite. Its dense texture and nutty flavor stands up to hearty stews.

 

Pumpernickel bread originates from the Westphalia region of Germany and, traditionally, is made with a sourdough starter, molasses and coarse rye, is baked and then steamed for up to 24 hours resulting in a dark, dense bread. The closest I found retail is Rubschlager Wesphalian Pumpernickel, which is wunderschön!

 

Like the German version, American-style pumpernickel typically contains molasses, but it's less dense, made with yeast, and hand shaped rather than baked in a tin. The American version may also contain caraway seeds, chocolate or coffee.

 

Here's an American-style pumpernickel bread modified from two recipes in the 1973 version of Beard on Bread, my personal bread bible. I mix and knead bread with my Kitchen Aid mixer and a dough hook attachment. With a little more effort, the mixing and kneading can be done by hand.
 

Yield: 1 loaf, about 12 slices.

 

Preparation Time: About 4 hour to mix, let rise and bake.

2 Tbsp caraway seeds

 

1/4 cup warm water

1 1/2 cups nonfat milk

2 Tbsp molasses

1 Tbsp honey

2 packets (or 1 1/2 Tbsps) dry active yeast

2 cups rye flour

1 1/2 cup whole wheat flour

1/2 cup yellow whole-grain corn meal, plus 1 Tbsp (divided)

2 tsp salt

2 Tbsp olive oil
Egg white from 1 egg

 

 

Place the caraway seeds and water in a small vessel; let seeds soak about 15-30 minutes.

 

In a microwave, heat milk to scalding (do not let boil).

 

Let milk cool to luke warm. Place milk, molasses, honey and yeast in mixing bowl; mix. Let sit for about 10 minutes until yeast foams at surface of mixture (known as proofing the yeast).

 

 

 

Add remaining ingredients except reserved corn meal and egg white.

 

 

Using the dough hook, mix the ingredients for several minutes. A ball will start to form. Add more rye and whole wheat flour if dough is too wet.

 

Continue kneading the dough with the mixer about 3-4 more minutes. Remove hook and bowl from the mixer stand. Shape dough into a ball center at the bottom of the bowl.

 

 

Cover bowl with an inverted plate.

Let dough rise about 1 1/2 hours. This is a heavy dough so it may not rise to double in bulk.

 

 

Punch down dough and remove from bowl. Knead for several minutes on a floured surface. Shape into a cylinder about 10 inches long. Tuck the ends under. Sprinkle cookie sheet with remaining corn meal in approximate shape of the loaf. Center the loaf over the corn meal sprinklings. Using a sharp bread knife, make a slice down the center of the loaf about 1/2" deep.

 

Let loaf rise about 1 hour.

 

Whisk the egg white in a small bowl. Using a pastry brush, gently brush loaf with egg white. Center oven rack and pre-heat oven to 400°F. Bake loaf about 30 minutes until golden brown. Remove from oven. Use a flat spatula to loosen the loaf from the baking sheet and wrap with a dish cloth. Set wrapped loaf on a cooling rack and let cool at least 30 minutes before slicing.

 

 

You'll notice I use nonfat milk and olive oil in the dough recipe. I save butter for when it really counts - letting it melt into a slice of warm bread. Enjoy with your favorite soup or stew.

 

Now for a bit of etymology...according to Merriam Webster Dictionary here's the origin of pumpernickel: Pum·per·nick·el/ˈpəmpərˌnikəl/ noun A dark coarse sourdough bread made of unbolted rye flour. German, from pumpern to break wind + Nickel goblin; from its reputed indigestibility. First Known Use: 1756.

Oxford Dictionary offers an alternative word history for pumpernickel: Mid 18th century: transferred use of German Pumpernickel 'lout, bumpkin', of unknown origin.

Whatever the origin of the word, pumpernickel bread offers a delicious way to add several whole grains to your culinary lexicon.

Per Serving Nutritional Profile:

Calories, 180
Fat, 3.5 g
Saturated Fat, 0 g
Cholesterol, 0 mg
Carbs, 34 g
Dietary Fiber, 5 g
Protein, 6 g
Sodium, 85 mg
Vitamin A, 2% Daily Value
Vitamin C, 0% Daily Value
Calcium, 6% Daily Value
Iron, 8% Daily Value

 

This blog post is part of Recipe Redux. Check out other whole grain creativeness from the Recipe Redux clan: