Pumpernickel Cake Recipe

Pumpernickel Cake Recipe

Pumpernickel Cake Recipe.Pumpernickel is probably the maximum German of all breads. While German-style healthy and wholegrain breads can in recent times be discovered in other countries, under European Union law true Westphalian pumpernickel can handiest be made in Germany.

The business use of the time period Westfälischer Pumpernickel (Westphalian Pumpernickel) is regulated by means of the European Union scheme of protected geographical indications (PGIs).

Bread can also handiest be sold under that call if the production system, from the integration of the dough to the baking, takes location in Westphalia, a place wherein rye is a traditional crop and pumpernickel has been baked for extra than 5 centuries.

The dark brown bread bought as pumpernickel within the United States has no resemblance with the actual issue. Instead of baking the pumpernickel bread the conventional way, that is at very low temperature for 12 to 16 hours, inside the US, molasses are introduced to the dough to provide it its darkish color. In the authentic recipe, the sugars slowly caramelize all through the baking system in a steam oven.

Traditional German pumpernickel must not contain any preservatives but it has a very long shelf existence. Shrink-wrapped, it continues for several months, and in steel cans for up to two years.

The authentic version of the bread is a pure darkish rye bread manufactured from at the least ninety% coarsely ground rye flour or wholemeal rye grain, or a combination of each, plus water, salt, and yeast.

Other optionally available ingredients are malt, sugar beet, or syrup. Sometimes, a touch bit of stale pumpernickel is added to the dough. This intensifies the flavor and uses up leftovers at the identical time.

Pumpernickel Cake Recipe
Pumpernickel Cake Recipe

Pumpernickel Cake Recipe

German dark rye bread

The world appears to be divided into fanatics and haters of this traditional German bread. I actually have several German friends who shiver on the sheer point out of it. I, manifestly, belong to the first organization. My mom’s circle of relatives being from Westphalia, it must be in my genes.Pumpernickel Cake Recipe

Pumpernickel is, via the way, no longer simply eaten as bread. It is likewise integrated into delicious regional cakes, along with chocolate pumpernickel pudding, apple pumpernickel Betty (Apfelbettelmann), and Westphalian trifle. All those dessert recipes are in my German nearby cookbook, Spoonfuls of Germany.

Until currently I always brought pumpernickel back from trips to Germany, or asked traffic to carry me a few. Because the bread is so dense and filling, the programs are small, which makes the transatlantic trafficking simpler.

I had been baking our very own bread for many years but never made pumpernickel because I did now not find a pumpernickel recipe that satisfied me, and that I may want to make in a popular home oven. Then some months in the past, London-based totally German food blogger Ginger & Bread posted a straightforward pumpernickel bread recipe that she had observed on a German bread-baking discussion board.

I went to work and, because the recipe asked, did not contact the bread for 2 days after baking. When I took the primary chunk, I had to close my eyes. This was hands-off the closest to authentic pumpernickel that you can make at domestic. It changed into excellent.


In German, Pumpern is a verb which means “to fart”, and Nickel, just like Old Nick in English, became a name for the devil, so Pumpernickel could suggest “farting satan”.

Because pumpernickel is so dense, the loaves are always small, much smaller than ordinary breads. I like baking the pumpernickel bread in instantly-sided (sixteen ounce/450 ml) wide-mouth canning jars, which makes small, flawlessly round loaves.Pumpernickel Cake Recipe

But a phrase of warning right here: to prevent the jars from thermal shock breakage because of temperature variations, it’s far critical to precisely comply with the steps for the water bath manner, which includes the desired instances for cooling off. If you aren’t cozy baking the bread in canning jars, use normal loaf pans, or a Pullman loaf pan, and only fill the pans to about two-thirds.Pumpernickel Cake Recipe

For the water bathtub, I discover that my turkey roaster, which comes with a lid, works brilliant. You can use any massive casserole; simply ensure before filling the pans or jars with the dough that the casserole is large enough to maintain the entirety.Pumpernickel Cake Recipe

Since baking pumpernickel is this sort of lengthy method it makes experience to bake a massive batch. I normally depart one loaf within the refrigerator, wherein it continues for up to 2 weeks, and freeze the rest right away. This conventional pumpernickel bread maintains for numerous months within the freezer.

German bread

4.Ninety two from 12 votes
Pumpernickel Bread
Authentic pumpernickel is a natural rye bread, in the beginning from Westphalia in Germany, made of as a minimum ninety% coarsely floor rye flour or wholemeal rye grain.

Prep Time
1 hr
Cook Time
15 hrs
Total Time
sixteen hrs
Course: BreadCuisine: German, Vegan, Vegetarian Servings: five small spherical (or 2 large square) loaves Author: Nadia Hassani

7 oz.. Natural rye berries
For the levain
12½ ounces. Organic dark rye flour
1½ cup lukewarm water
3 tablespoons fed sourdough starter
For the dough
12½ ounces. Natural dark rye pumpernickel meal
12½ oz.. Organic cracked rye
1 tablespoon salt
1⅓ to 1½ cup lukewarm water
3½ oz. Imported golden syrup (or actual maple syrup)
5½ oz. Dry-roasted unsalted sunflower seeds
US Customary – Metric

(Evening of Day 1)
Put the berries in a small saucepan and pour boiling water over them to cover by means of as a minimum 1 inch (2,5cm). Cover and set apart to soak overnight.
For the levain, blend the rye flour, water and sourdough starter in a small bowl till well blended. Cover and allow it rest in a single day in a warm vicinity.

(Day 2)
Add enough water to the soaked rye berries in order that there is about 3 times as a whole lot water a berries.
Bring to a boil, then lessen the warmth and simmer, covered, for about 1 hour, or until the berries are tender.

Check for water occasionally to ensure the berries are continually covered with lots of water, and add more water if vital.
Drain the cooked berries and set aside to cool.

In a massive bowl blend the dark rye pumpernickel meal, cracked rye and salt. Add the levain and 1⅓ cup (300ml) water. Mix until well combined and no strains of flour continue to be.
Add the cooked berries, syrup and sunflower seeds. Knead the dough using the dough hook of an electric mixer or your arms and add the relaxation of the water at some point of kneading, as wished, until the dough begins to come off the sides of the bowl.

The dough must be wet and slightly sticky so it won’t come off the edges of the bowl like in other bread doughs, that is pleasant.
Dust with rye flour and cowl. Let relaxation in a warm area for 30 minutes.
Grease 5 (sixteen oz450ml) immediately-sided canning jars or 2 loaf tins.

Knead the dough on a lightly floured floor to do away with any extra air.
The dough should be barely sticky. Divide the dough into identical quantities and vicinity it into your baking pans or jars. Leaving approximately 1 inch (2,5cm) headspace within the jars to permit for the bread to upward thrust (relying at the liveliness of your starter, the dough may additionally or won’t upward thrust, mine continually does).

Only fill the pans to two-thirds to make smaller loaves. Grease small pieces of aluminum foil and cowl the jars/baking pans, greased aspect down. Let rest in a warm location for two to 3 hours.
Preheat the oven to 300F/150C. Remove the aluminum foil from the jars/baking pans and lightly spray the surface of the dough with water.

Place the aluminum foil lower back on the jars/baking pans, greased facet down. Make positive that the jars/baking pans are tightly blanketed.
Adjust the oven rack to the bottom putting. Place the jars/baking pans inside the casserole and and location it on the oven rack. Pour about 1 inch (2,5cm) warm water into the casserole. Place the lid on the casserole.

Bake for 1 hour at 300F/150C. Reduce the warmth to 212F/100C, and bake for 13 extra hours.
Add warm water to the casserole every few hours to keep the water degree. If you bake the bread overnight, pour extra water into the casserole before you go to bed. A higher water stage of 1½ to 2 inches (3-5cm) does not harm however an empty dry casserole may additionally purpose the jars to crack and have to be averted via all approach.

(Day 3)
At the stop of the baking time, flip off the oven and go away the casserole in the oven for 1 hour. Then take the casserole with the jars/baking pans out of the oven and let the whole thing cool on the counter for any other 30 minutes, or till cool sufficient to address.

Meanwhile hold the oven door closed to lure the residual warmth. Gently unmold the breads (directly removing them is vital, otherwise you may have trouble removing them later) and area them inside the heat oven for more than one hours to dry.

Remove the breads from the oven. Let them cool absolutely, then wrap them in wax paper or parchment paper and either vicinity them in freezer baggage proper away, or permit the bread sit in a cool location for some other two days before reducing it on Day five. Store the pumpernickel in an hermetic container inside the fridge


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