Freshly Baked Pumpernickel Sourdough Bread
Do you want to enjoy the unique flavour of pumpernickel bread in your own home? Nothing compares to the crunchy crust and soft, nutty interior of freshly baked pumpernickel sourdough bread. With a robust yet distinct taste and a pleasant, chewy texture, this bread is the perfect accompaniment to any dish.
- 3 ½ cups sourdough starter
- 4 cups pumpernickel flour
- 2 teaspoons salt
- 3 tablespoons caraway seeds
- 2 tablespoons molasses
- 1 tablespoon vegetable oil
- 2 cups lukewarm water
- In a large bowl, whisk together the sourdough starter, pumpernickel flour, salt, caraway seeds, molasses and vegetable oil.
- Gradually add the lukewarm water to the mixture, stirring until a smooth dough is formed.
- Knead the dough for about 10 minutes. Place it in a large, greased bowl, cover it with a damp cloth, and let it sit at room temperature for about 1 hour.
- Turn the dough out onto a floured surface and knead again for about 5 minutes. Form the dough into a ball and place it on a baking sheet.
- Cover the dough with a damp cloth and let it rise for 1 hour.
- Preheat the oven to 400 degrees Fahrenheit.
- Using a sharp knife, make a few shallow slashes in the dough. Bake it in the preheated oven for 35 to 40 minutes, or until a loaf of bread sounds hollow when tapped. Cool it on a wire rack before serving.
Pumpernickel bread is a traditional German bread that’s made with a mix of rye and wheat flours, usually with a hint of molasses to give it its unmistakable flavour. It’s a hearty, satisfying bread that’s perfect for slicing and slathering with butter or top with savoury spreads. The caraway seeds give pumpernickel bread an extra element of flavour and texture.
Making pumpernickel bread is a labour of love, requiring patience and dedication to get it just right. But the end result is always worth the effort, especially if you enjoy the aroma of your kitchen wafting with hints of the freshly baked bread coming out of the oven!
If you’re looking for a unique twist on traditional bread, try this recipe for pumpernickel sourdough bread. Its flavourful and complex mix of ingredients is sure to please. And don’t forget to enjoy a slice or two in the moment – it tastes even better warm and right out of the oven!