Pumpernickel Bread (Pumpernickel Brot) with Love

 

Ingredients 

Coarse rye flour (Rye meal)

 Water 

Salt 

Yeast Sugar beet molasses 

Starch (optional) 

Malted meal (optional

Preparation

 Take 10% of the rye meal, douse it with a similar amount of water, and let it stand for approximately 3 hours. To obtain a dough, mix all ingredients, including the previously doused meal and knead. Let the dough rest for 3–4 hours. Afterwards, knead strongly and place the dough into a greased backing pan that can be tightly closed. Bake the dough at low temperature (110°C) for at least 16 hrs. This slow baking procedure gives the Pumpernickel its characteristic dark colour.

Preparation time is approximately 24 hours. Pumpernickel bread is one of most famous, typical German breads. It has been baked in the North-Rhine Wesphalia region for centuries. Pumpernickel is mentioned by Grimmelhausen in his work ‘Simplizissimus’ dated around the time of the 30-year war. Many theories tried to explain the origin of its name, but none has been scientifically accepted. Due to its high content of dietary fibre and other nutrients, Pumpernickel became an important part of the diet for sailors.