How to make German Pumpernickel – Pumpernickel is also called” Black Bread” in Germany – or “Schwarzbrot”; it is a very healthy bread and I think the most healthy bread as well. It is available in certain supermarkets only and one brand is Rubschlager that makes such bread. Today I found a recipe of how to make pumpernickel in one of my old baking cooking books which I want to post for my readers and subscribers. If you like health bread then this recipe is for you. And if you have asked yourself why that funny name, here is an answer:
There is an oft-quoted story of how Napoleon was brought dark German rye bread for dinner while invading Germany. He declared he would not eat it and said instead “c’est pain pour Nicole!” In other words, it wasn’t for him but for his horse, Nicole. “Pain pour Nicole” over time became Pumpernickel. The Straight Dope describes this Napoleon story as implausible because the word “pumpernickel” was in use before Napoleon’s time, this could not have been the word’s origin. That makes sense, right?
150 g potatoes or 1 medium sized
0.30 l distilled water
1 1/2 tsp dry yeast
1 tsp brown sugar (cane sugar)
25 g molasses
15 g margarine
350 g whole wheat flour (type 1700)
100 g whole rye flour (type 1800)
2 tsp salt
25 g bran
25 g cornmeal
1/2 tsp caraway
Baking Instructions Pumpernickel
1. Peel potatoes, boil them and mash them thoroughly (you can press them through a sieve) – let it cool off.
Put 4 tbsp warm distilled water into a bowl, add yeast and sugar.
Keep it at a warm place until the solution becomes bubbly
2. Take molasses and margarine and let it melt in the remaining hot water – let it cool off.
3. Take 100 g wheat flour and all of the rye flour and add it to the yeast mix. Mix in salt, bran, corn meal and cooled off molasses. Stir it very well for about 2 minutes on high speed with the mixer.
4. Then add 50 g wheat flour and the mashed potato and continue mixing the dough for 4 minutes until dough is thick. Add caraway and remaining wheat flour. Put dough on a floured board, cover it with a dish and let it stay there for 15 minutes.
5. Start kneading the dough until it is smooth (for about 15 minutes).
6. Put the dough into a bowl, cover it with an oiled plastic bag (take a plastic bag and oil the inside; this is been done so that the dough won’t stick onto the plastic) and let it rise at a warm place. Dough amount needs to double in size.
7. Repeat this one more time (knead dough a bit, put it in dish, cover it) let rise for another 30 minutes.
8. Then put it into a loaf pan (enough for 1kg)
10. Pre-heat oven to 180 degrees C or 360 F and bake it for 45-50 minutes on the upper level.
11. When done turn the pan and let the bread cool off on a grid.