The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

In search of a genuine pumpernickel recipe

hlæfdige's picture

In search of a genuine pumpernickel recipe


Hopefully some kind soul can help as my searches of the site have yielded nothing (assuming I have not missed something obvious).

Essentially I'm in search of a genuine recipe for pumpernickel, everything I've found so far on the internet seems to be a bastardised recipe relying on copious amounts of black treackle / molasses to artifically mimick the maillard reaction.

I got my hands on a book called "The handbook of dough fermentations" which has a chapter on pumpernickel that goes into some detail on the technical background of the loaf.  Unfortunatley it does not provide any sample formulas.

Thanks so much for your time !

Doc Tracy's picture
Doc Tracy

I make Mini's Favorite Rye, a 100% rye loaf, using whole grain, coarsely ground rye flour. You can add a Guinness Stout or coffee but it really turns out deep dark bread without any darkeners.

I cook it slowly, about 2 hours for a Pullman pan. Best " real rye" that I've had. The sour shines through, even though I have an active starter that ferments quite fast.

Yerffej's picture
hlæfdige's picture

Thanks to you both for your swift replies, I shall investigate both of those options !

I've had some organic chopped rye sitting in my cupboard for ages awaiting a pumpernickle recipe to suit. ;-)

Doc.Dough's picture

Check out the formula and process description in Hamelman's "Bread"

Also look here:

Plan to use some old bread in the mix

jcking's picture

Quote from Bread Bakers Guild of America; digest, @Yahoo Group.

Black Pumpernickel (p. 222 first edition, p. 246,9 second edition):

This is quite a challenging bread to make, and the variables in terms of how long the berries have cooked and how much moisture they have once added to the dough, and how dry the squeezed out old bread soaker is-these make it one of those doughs that rarely seems to be the same from one batch to the next (not in terms of results after the bake, but rather in the mixing). Please note that it says under "mixing" to not add any of the final dough water initially, until you can ascertain how much residual moisture the berries and old bread soaker are contributing. Over the years, I've made this bread and needed all of the final dough water, and also have made it needing none! I was lucky to share the bench with Horst Bandel, and very much wanted to spread this wonderful bread to as many people as possible. Ultimately the truth is that books are all well and good, but really there is nothing that can substitute for being side by side with someone and sharing the entire process in a three-dimensional world. My apologies about the difficulties you are having; I hope you'll keep it up until both meet your satisfaction.

Jeffrey Hamelman, BBGA Yahoo 6/15/07

Doc Tracy's picture
Doc Tracy

24 hours of baking! I baked 6 hours one time and the bread was awesome, I'm going to have to try that recipe!

dabrownman's picture

Try this thread for more recipes

Happy Baking

I was looking for Andy's recipe and found it with one I had collected and others.

charbono's picture

There is an article entitled “West German Bread” by Seibel, Bruemmer, and Stephan of the Institute of Baking Technology in Detmold.  The article is found in Advances in Cereal Science and Technology Volume II.  The pumpernickel recipe has no coloring ingredient.  For sweetener it has sugar beet syrup.  It uses Monheim salt sourdough (single stage).  It has altus, a mash, and no wheat.  Baking time is 100-104 hours!

hlæfdige's picture

Thanks to all the subsequent replies.

Lots of bedtime reading ahead ! 

All the best, and looking forward to gradually spending more time on this wonderful site !