The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Your favorite pumpernickel recipe!!

DrPr's picture

Your favorite pumpernickel recipe!!

What is "real" pumpernickel? I don't just want to make brown-colored bread.  I want the rich, moist, authentic (whatever that is) pumpernickel I remember from my childhood. I'd like to make it without commercial yeast, if possible.  Do any of you have any favorite pumpernickel recipes? If you do, can you also tell me what is special about the recipe (I have a lot to learn so any information you have is very helpful).

xaipete's picture

I don't know what "real" pumpernickel is are even if there is something considered "real", but I think it is usually dark, dense and heavy with rye. Leader, Reinhart, and Hamelman all have such recipes in their books. Do you have any of their books?


DrPr's picture

Hi, xaipete. Yes, there is "real" pumpernickel. The American kind isn't the same at all, hence some of the strange ingredients I've seen. I've seen one recipe by Reinhart. I'm hoping to find others that readers have had success with.

SulaBlue's picture

and it failed miserably. I'm -hoping- it has something to do with my oven being off, but I'm just not sure. The internal temperature did reach 200, but it was still wet and gummy inside. I -may- give it another go at some later date, but it's way on the back burner.

dmsnyder's picture

Hi, DrPr.

There are two very different types of pumpernickel. The dense German type is one, and the lighter Jewish type is the other. The former is baked in a loaf pan, very slowly for a very long time. The latter is baked as a hearth loaf, either round or as a long loaf. Reinhart's recipe is for this type. The one in Greenstein's "Secrets of a Jewish Baker" is my favorite.

Which type do you want to bake?


DrPr's picture

I'd like to bake the German kind, but I've read a couple of reports of soggy messes, like the comment in this thread.  I'm a little nervous now but I guess it doesn't hurt to try.

hansjoakim's picture

If by "real" you mean "German", I'd suggest either the recipe in Hamelman's book, or the recipe given here (look at the photo - it looks stellar! The link gives you a google translation of a German forum, so pardon the English ;) ).

DrPr's picture

Ha- the English is pretty amusing, but you're right, the results of the recipe look fantastic!

Mini Oven's picture
Mini Oven

I went over there and ended up helping out with their translation.  So I hope some of the translations will get better soon. 

It is interesting to point out that the next day, after the loaves had cooled they are unwrapped and placed again in a warm oven to dry out.  That would contribute greatly to the darker caramel color and dryer texture so desired and sought after.