This German-style bread is made with whole rye flour and baked slowly at a low temperature to develop its dark color and rich aroma. A grape molasses (pekmez) lightly sweetens the dense, moist dough. It is traditionally sliced thin and served with cheese.
Mix some of the lukewarm water with the yeast and add the grape molasses. Cover and let it foam for about 10 minutes.
Combine the rye flour, whole wheat flour, salt, and cumin seeds in a large bowl. Add the yeast mixture and remaining water, then knead until you have a firm, sticky dough that holds together.
Place the dough in an oiled bowl and cover it. Let it rise in a warm place for about 90 minutes, until its volume has noticeably increased.
Shape the dough into a loaf and place it in a pan. Cover with foil and bake in a preheated oven at a low temperature for a long time. Caution: Do not raise the heat; the dark color develops only through long, slow baking.
Important: Pumpernickel’s characteristic dark color comes from long baking at a low temperature. Do not try to shorten the baking time by raising the heat; the crust may burn while the center remains doughy. Allergen: contains rye and wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
