Breads of the World

Pumpernickel, Germany

Pumpernickel bread, originating from Germany, boasts a rich history and distinctive characteristics. Traditionally, it is crafted from whole rye flour and coarse rye meal, resulting in a dense, dark loaf with a robust, earthy flavour. The name "pumpernickel" has uncertain etymology, with theories suggesting it may derive from German words meaning "flatulence" or "devil's fart," humorously alluding to the bread's reputed digestive effects.

Historically, pumpernickel was associated with Westphalia, where the slow baking process in steam ovens contributed to its unique texture and deep colour. The use of sourdough starter or naturally occurring yeasts enhances the complex taste profile. Pumpernickel gained popularity beyond Germany, finding a place in international cuisine.

Its nutritional profile, featuring fibre and various vitamins, contributes to its appeal as a wholesome choice. Today, pumpernickel remains a staple in diverse culinary contexts, appreciated for its distinctive taste and cultural significance.

Recipe

Ingredients:

• 2 1/2 cups dark rye flour
• 1 1/2 cups all-purpose flour
• 1 3/4 cups lukewarm water
• 1 packet (2 1/4 tsp) active dry yeast
• 2 tablespoons molasses
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons salt
• 1 tablespoon caraway seeds (optional)

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Instructions:

1. In a bowl, dissolve yeast in lukewarm water. Let it sit for 5-10 minutes until frothy.

2. In a large mixing bowl, combine dark rye flour, all-purpose flour, molasses, cocoa powder, and salt. Mix well.

3. Add the activated yeast mixture to the dry ingredients. Mix to form a dough.

4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

6. Preheat the oven to 190°C.

7. Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.

8. Optionally, sprinkle caraway seeds on top of the loaf.

9. Bake for 30-40 minutes, or until the bread sounds hollow when tapped.

10. Allow the pumpernickel bread to cool before slicing. Enjoy its rich, hearty flavour!

Learn about more different kinds of traditional bread from around the world - https://arkadiafoodstore.com/breads-of-the-world/

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