The best delicious Pumpernickel Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpernickel Bread recipe today!
Hello my friends, this Pumpernickel Bread recipe will not disappoint, I promise! Made with simple ingredients, our Pumpernickel Bread is amazingly delicious, and addictive, everyone will be asking for more Pumpernickel Bread.
What Makes This Pumpernickel Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpernickel Bread.
Ready to make this Pumpernickel Bread Recipe? Let’s do it!
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2/3 oz Compressed yeast; -=OR=-
1 -Envelope Dry Yeast
1 pt Water
1 oz Bread crumbs
2 oz Wheat germ
10 oz Whole wheat flour
1 lb Bread flour
1/2 oz Salt
1 oz Caramel
-=OR=- Bitter chocolate
-=OR=- cocoa mixed w/ water
1/2 pt Rye starter
-RYE STARTER-
1 pt Water
1 lb Rye flour
3 oz All-purpose flour
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours
and form a well. Add salt, caramel and yeast mixture along with starter.
Form dough, adding more bread flour if necessary to give a moderately firm
texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a
lightly oiled bowl. Cover and let rise until doubled. Deflate the dough,
divide into 4 pieces and form into oval shapes. Cover with buttered plastic
wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash
tops of loaves with a razor blade and bake for 30-to-45 minutes.
Makes 4 Loaves
FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the
evening, add 3 ounces all-purpose flour.
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK
From
Yields
4 Servings
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