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 in the listing above

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