Pumpernickel bread, typical Scandinavian rye bread


Typical Scandinavian rye bread

Preparation time: long


Last night:

Prepare the sourdough:

  • 1 and ½ cups of rye flour
  • 1 cup of warm water
  • ¼ tablespoon bread yeast

The same day:

  • 2 and ½ cups whole wheat flour
  • ½ cup oat bran
  • 1 cup of warm water
  • 1 and ½ teaspoons of salt
  • 1 teaspoon yeast for bread
  • 2 tablespoons olive oil
  • 2 tablespoons of honey
  • 2 tablespoons unsweetened cocoa powder


Day before:

Prepare the ferment. Mix the rye flour with the warm water and let it rest at room temperature (between 12 and 24ºC) for 12 – 16 hours.

Elaboration the same day:

  • The base of the bread is the dough that we prepared the night before. We add to this dough the bran, honey, oil, sifted cocoa powder, salt, yeast and 1 cup of flour, sifted.
  • Mix very well, as the final quality of the bread will depend on it, and let it rest for 10 minutes.
  • Add the remaining amount of flour little by little. When it is difficult to knead in the bowl, place on a floured surface and continue kneading.
  • Keep adding until you get a thick dough that doesn’t stick to your fingers.
  • Place the dough in an oil-greased container. Cover with plastic wrap and let stand 1’5 or 2 hours.
  • Place the dough, which will have increased in volume, on a flat surface and divide it in two.
  • Shape each piece and place on greaseproof paper, previously sprinkled with flour.
  • Make the characteristic cuts to the bread and let it rest for 1 hour before baking. Before cooking, sprinkle the surface of the bread with flour.
  • Preheat the oven to 180ºC.
  • Cook for 30-40 minutes, or until the bottom of the bread sounds hollow.

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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

17 May, 2021

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