Recipe

Pumpernickel bread

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

  • 1 hr cooking
  • Makes 1 Item
  • Print
    Print

Ingredients

Pumpernickel bread
  • 200 gram (1 large) potato, peeled, chopped
  • 7 gram (2 teaspoons) dried yeast
  • 1/2 teaspoon sugar
  • 250 millilitre (1 cup) warm water
  • 320 gram (2 cups) wholemeal plain flour
  • 150 gram (1 cup) rye flour
  • 35 gram (1/4 cup) maize flour
  • 1 teaspoon salt
  • 30 gram (1/3 cup) bran cereal
  • 2 tablespoon roasted buckwheat
  • 1/2 teaspoon caraway seeds
  • 20 gram butter, melted
  • 2 tablespoon treacle

Method

Pumpernickel bread
  • 1
    Lightly grease and flour 14cm x 21 cm loaf pan. Boil, steam or microwave potato until tender; drain, mash, cool.
  • 2
    Combine yeast, sugar and half the water in small bowl, cover, stand about 10 minutes or until mixture is frothy.
  • 3
    Sift flours and salt into bowl, add bran cereal, buckwheat and seeds. Stir in potato, yeast mixture and combined remaining water, butter and treacle; mix to a soft dough. Turn dough onto floured surface, knead about 5 minutes or until smooth. Place dough in large oiled bowl, cover, stand in warm place about 1 hour or until dough is doubled in size.
  • 4
    Turn dough onto floured surface, knead until smooth. Return dough to large oiled bowl, cover, stand about 1 hour or until dough is doubled in size. Turn dough onto floured surface, knead until smooth; shape dough to fit prepared pan. Cover with damp cloth, stand in warm place about 1 hour or until dough reaches top of pan. Bake at 180°C for about 40 minutes or until bread is browned and sounds hollow when tapped. Cool on wire rack.

Notes

Recipe best made a day ahead. Storage: Airtight container. Freeze: Suitable. Microwave: Potato suitable.

More From Women's Weekly Food