A German-style bread made with whole rye flour, baked at a low temperature for a long time to develop its dark color and intense aroma. The dough, lightly sweetened with molasses, leaves a dense, moist texture; traditionally served thinly sliced with cheese.
Mix part of the warm water with the yeast and add molasses; cover and let it foam for about 10 minutes.
Place the rye flour, whole wheat flour, salt, and cumin seeds in a large bowl and add the yeast mixture and remaining water; knead until you get a sticky but workable firm dough.
Transfer the dough to a greased bowl and cover; let it rise in a warm place for about 90 minutes until visibly increased in volume.
Shape the dough into a loaf and place it in the mold, cover with foil, and bake in a preheated oven at low heat for a long time. Note: do not raise the heat — the dark color only develops through long, slow baking.
Important: Pumpernickel's characteristic dark color comes from long baking at low heat; don't try to shorten the time by raising the temperature, or the crust will burn while the inside stays doughy. Allergen: contains rye and wheat (gluten).
If you let the baked bread cool completely before slicing it, it slices evenly without the inside falling apart; the flavor becomes even more pronounced the next day.
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