German Bread "Pumpernickel" - A Step By Step Recipe With A Photo

Don't be intimidated by the name of this bread, as it is simply sourdough rye bread made from wholemeal flour. It turns out to be very useful, so I will tell you how to make German Pumpernickel bread.

Cooking description:

This recipe is slightly different from the original, as you want to bake the most healthy bread. That is why rye whole grain flour, maltose syrup instead of sugar and rye dough are used for its preparation. It turns out the finished baked goods are very dense and slightly damp inside, so the bread can be stored for several days, it will not become stale. This type of bread is ideal for sandwiches or toast with butter.

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Flour / Rye flour

Dish: Baking / Bread

Cuisine geography: German / European

Ingredients:

• Wheat Starter - 20 Grams
• Whole grain rye flour - 550 Grams (200g for sourdough, 350g for dough)
• Room temperature water - 300 grams (200g in the leaven, 100g in the dough)
• Maltose syrup - 100 Grams
• Salt - 8 Grams

Servings: 7-8

How to make "German bread" Pumpernickel "

1. Prepare the dough: put the starter starter in a bowl, add water and mix thoroughly. Add flour, stir. Cover the bowl with cling film and leave at room temperature for 15 hours. 2. Add water to the dough and mix well. Pour the dough into a mixing bowl, add flour, salt and maltose syrup. 3. Knead the dough for 1-2 minutes at 2 speeds, then roll it into a bun with your hands (for convenience, wet your hands with cold water). Place the dough on a floured surface and round it. 4. Shape the dough: knead the dough with your hands into a flat cake, fold one edge towards the middle and work the seam. Fold the second edge towards the middle and work the seam. Fold the two edges of the dough towards each other. 5. Turn the workpiece over, seam down and roll. Move the workpiece, smooth side down, into the mold,oiled with vegetable oil and sprinkled with whole grain flour. 6. Level the surface of the dough in the mold and cover with plastic wrap. Leave the dough at room temperature so the dough rises almost to the edges of the mold. Grease the surface of the lid from the mold with vegetable oil and cover the mold with it.