Pumpernickel bread


Pumpernickel bread recipe

A Typical Scandinavian rye bread

Preparation time: long


Night before:


Prepare the dough fermenter:

– 1 and ½ cup rye flour

– 1 cup warm water

– ¼ teaspoon of yeast for bread

Same day:


– 2 ½ cups whole wheat flour

– ½ cup oat bran

– 1 cup warm water

– 1 ½ teaspoons salt

– 1 teaspoon baking bread

– 2 tablespoons olive oil

– 2 tablespoons honey

– 2 tablespoons unsweetened cocoa powder


Previous Day:

– Prepare the ferment. Mix the rye flour with warm water and let stand at room temperature (between 12 and 24 ° C) for 12 to 16 hours.

Prepared the same day:

– The base is the mass of the bread we have prepared the night before. At this mass we add the bran, honey, oil, sifted cocoa powder, salt, yeast and 1 cup of sifted flour.

– Mix all the ingredients well, as this will determine the final quality of the bread. Let stand 10 minutes.

– Add the amount of remaining flour gradually. When it is difficult to knead in the container, placed it on a floured board and apply further kneading.

– Keep adding until a thick dough that does not stick to fingers is formed.

– Place dough in greased bowl with oil. Cover with plastic wrap and let it stand from 1 ½ to 2 hours.

– Place the dough on a flat surface and divide in two.

– Shape each piece and place on baking parchment, previously sprinkled with flour.

– Make the cuts characteristic of the bread and let stand 1 hour before baking. Before baking, sprinkle with flour the bread surface.

– Preheat oven to 180 ° C.

– Bake for 30-40 minutes or until crust of bread sounds hollow.

punto rojo More information about rye.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

11 August, 2021

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