The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finally! Dark Pumpernickel!!

greedybread's picture

Finally! Dark Pumpernickel!!


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This beauty has been about 5 years in the making!

Dark, moist and so flavorsome.

Delicious with cheese and strong meats.

Gorgeous with soups and even better with salted butter and Rose’s Apricot conserve.

Full of big apricot chunks!

Fabulicious with hot meat on sandwiches…Don;t even get me started…

Plus being a rye, easier on those who don’t tolerate gluten well.


Tomorrow I am having a piece with a falafel, avocado, tomato and Egmont cheese!!

How Greedy is that?

This needs about 5-7 days at least for making the sour cultures.

I have had about 5 fails with this bread BUT do not give in, persevere!!

This was due to me trialling many types of rye flours and then not getting the coloring right.

I ended up leaving the sour over a week in the fridge!!

Gorgeous and sooooooo flavorsome!!

You are going to love this!!

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We start making a sour which we will refresh daily for 3 days

We will use this sour in many recipes and it will form a base for future sour doughs.

70 g of Rye Flour.

55 ml of warm water.

Combine ingredients and mix to a stiff dough.

Place in a bowl, cover with gladwrap and leave 24 hours.

Mark a time on the top!

Serious, it helps…

Day 2,

 Add 70 g rye flour and 55 ml of warm water to existing mix and mix well.

You wont have seen any activity as yet but soon!

Day 3,

Throw out half the mix, it should be spongy underneath.

Add in 70 g rye flour and 55 g warm water.

Mix well, cover and leave fOR another 24 hours.

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 Day 4: Begin making the bread.

Use the 1/2 the sour that you have made above.

Save the rest for another bread in the next few days or keep feeding it , using the same amounts above and discarding 1/2 every 3 days for another 9 days and then you will be able to store it in the fridge and feed it once a week to have a sour ready when you need it.

Add into 3/4 cup of Coarse rye meal (if you can get pumpernickel use it).

Add in 1/2 cup of warm water and mix well.

Cover and leave for 6 hours in a warm dark place.

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After 6 hours, add into the sour , 1 &1/2 cups of warm water & 1 1/4 cups of coarse rye meal..

Mix well, leave covered for 5 hours until all soupy and bubbly and then refrigerate overnight….

See you tomorrow for Part two….

mr greedy

 Recipe is from one of my favourite books!!

INSIDE THE JEWISH BAKERY by Stanley Ginsberg & Norman Berg.



victoriamc's picture

Congratulations, this pumpernickel bread looks amazing.  I have never tried to make pumpernickel, maybe I'll give it a go too.

greedybread's picture

yes, give it a go, you won't be sorry.

One of the best breads ever and we don't see alot of it here fresh (apart from mass commercial) because we don't get the same range of flours as the USA does, plus its not a quick process...

I have a sour on the go to make a fruit version.

dabrownman's picture

Can't wait to see the rest of the post.

greedybread's picture

it really is a great bread.

I was wrapped with the caramel coloring too as my first 3 attempts were charcoal...

I know some people were whinging about this book a while back but if you know how to read recipes and alter things, its not a major.This recipe in particular, did not require any alterations....

WoodenSpoon's picture

Caramel Coloring?

greedybread's picture

I have tried it in other recipes and its great.

Slightly bitter due to the almost burning of the sugar but as the authors say, it only adds to the taste of this bread.

greedybread's picture

have you used this?we can not get it here...would love someone to make it with pumpernickel flour...


dabrownman's picture

all you have to do is cut it in half:-)  Do it all the time and no one notices - those whole pumpernickel berries are hard to find....

markdabaker's picture

Not real pumpernickel bread. I have seen this recipe and as soon as I saw the addition of food coloring I knew it was not real.

Real pumpernickel contains the addition of altus, which is often crust from rye bread. It is the addition of this bread mixed in to ferment that gives pumpernickel it's unique flavor. Here is a recipe, albeit a bit tough to follow, that is one for real pumpernickel.

Oh, and this recipe was made by a real, German man who knows what real pumpernickel looks like and tastes like.

dabrownman's picture

it has home made caramel on the recipe.  There are all kinds of pumpernickel recipes out there but I suppose there is only one more authentic then this one

And that would be course rye ands water only baked low and slow in covered  wood boxes