Imagine sinking your teeth into a hearty, aromatic loaf that transports you straight to the rustic kitchens of Germany – a bread so rich and complex, it'll make your taste buds dance with delight! This Whole Wheat Pumpernickel Rye bread isn't just a recipe; it's a culinary journey that combines three incredible flours into one spectacular loaf that will revolutionize your home baking experience. Whether you're a seasoned baker or a curious novice, this bread promises to transform your kitchen into an artisan bakery with just a few simple steps.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: German
Serves: 1 loaf
Ingredients
- 1 cup whole wheat flour
- 1 cup pumpernickel flour
- 1 cup rye flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1 cup of pumpernickel flour, and 1 cup of rye flour. Stir the flours together until they are well blended.
- Add 1 tablespoon of instant yeast, 1 teaspoon of salt, and 1 tablespoon of sugar to the flour mixture. Mix thoroughly to ensure that all dry ingredients are evenly distributed.
- Gradually pour in 1 1/2 cups of warm water (between 100°F to 110°F or 37°C to 43°C) into the dry ingredients. Use a wooden spoon or a dough whisk to mix until a sticky dough begins to form.
- Once the dough starts coming together, switch to using your hands. Knead the dough in the bowl for about 5 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little more whole wheat flour as needed.
- Lightly oil a clean bowl and place the kneaded dough in it, turning the dough to coat it with oil. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place for about 30 minutes or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and shape it into a loaf. You can form it into a round or oblong shape, depending on your preference.
- Place the shaped loaf into a greased loaf pan or onto a baking sheet lined with parchment paper. Cover it again with a damp cloth or plastic wrap, and let it rise for an additional 15-20 minutes.
- Preheat your oven to 375°F (190°C) while the loaf is rising for the second time. This ensures the oven is ready for baking once the loaf has finished rising.
- Once the loaf has risen, you can optionally make a few shallow slashes on the top with a sharp knife for decorative purposes and to allow for even baking.
- Place the loaf in the preheated oven and bake for about 40 minutes, or until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
- Enjoy your homemade Whole Wheat Pumpernickel Rye bread fresh or toasted, and store any leftovers in an airtight container to maintain freshness.
Tips
- Temperature is Key: Ensure your water is precisely between 100°F to 110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 5 minutes develops the gluten and creates that perfect, elastic texture.
- Rising Environment: Find a warm, draft-free spot in your kitchen for rising. Near a preheating oven or on top of a warm appliance works perfectly.
- Moisture Matters: Cover your dough with a damp cloth to prevent the surface from drying out during rising.
- Slash with Style: Those decorative cuts aren't just for looks – they help the bread expand evenly and create a beautiful, professional appearance.
- Cooling is Crucial: Always let the bread cool completely before slicing to allow the interior to set and prevent a gummy texture.
- Storage Tip: Wrap the cooled bread in a clean kitchen towel or store in an airtight container to maintain its freshness and soft texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
