Easy Pumpernickel Bread Recipe
Pumpernickel Bread recipe yields a loaf of hearty, artisan-style bread with a gorgeous bakery-style crust and a tender, flavorful crumb
Servings 16 slices
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Ingredients
Sponge
- 1½ cups water
- 1 tsp instant yeast
- 1½ cups All Purpose Flour I use unbleached
- ½ cup pumpernickel flour
Dough
- 2 tsp salt I use fine sea salt
- 2¼ cups Unbleached All-Purpose flour
Instructions
To make the sponge
- Mix the sponge ingredients together. Cover and let it sit at room temperature 3 to 4 hours or overnight.
Dough
- Stir down the sponge. In a large bowl, combine dough ingredients together and stir in the sponge.
- Add seeds, grains, or herbs of your choice. Knead the dough until smooth and elastic, approximately 10 minutes.
- Shape the dough into a ball and put it into a large, well oiled bowl. Turn once to coat both sides. Cover and allow to rise for 1 1/2 to 2 hours.
- Lightly grease a baking sheet, or cover it with parchment paper. Turn the dough out onto the baking sheet, and form it into a ball. Gently cover the dough with oiled plastic wrap or a kitchen towel. Allow it to rise for 1 more hour. Preheat the oven to 450 °F.
- Gently but firmly score the dough across the top and then spritz it with water. Bake the bread for 30 to 35 minutes, or until it's golden brown or until it registeres 205 to 210 °F when tested with an instant-read thermometer.
- Remove the loaf from the pan and allow t tto cool completely on a cooling rack prior to slicing.
Notes
Recipe originated by King Arthur Flour
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
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