Serbian Pumpernickel Bread
Indulge in the rich, earthy flavors of Serbian Pumpernickel Bread, a hearty loaf made with a blend of rye and whole wheat flours for a dense, rustic texture. This traditional recipe highlights unique ingredients like molasses, unsweetened cocoa powder, and aromatic caraway seeds, creating a deep, slightly tangy flavor and a subtle sweetness. Baked low and slow for hours, this bread captures the authentic essence of Eastern European baking, complete with a dark crust and an irresistible aroma. Topped with rye bread crumbs for added texture, it’s perfect for pairing with butter, cheese, or your favorite savory spreads. Whether you’re crafting a classic sandwich or serving it alongside a warming bowl of soup, this loaf is a testament to thoughtful cooking and old-world charm.
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Ingredients
- 400 grams Rye flour
- 200 grams Whole wheat flour
- 7 grams Instant dry yeast
- 10 grams Salt
- 2 tablespoons Molasses
- 1 tablespoon Unsweetened cocoa powder
- 1 tablespoon Caraway seeds
- 500 milliliters Lukewarm water
- 1 tablespoon Vegetable oil
- 50 grams Rye bread crumbs
Directions
Step 1
In a large mixing bowl, combine the rye flour, whole wheat flour, instant dry yeast, salt, unsweetened cocoa powder, and caraway seeds. Mix well to ensure the ingredients are evenly distributed.
Step 2
In a separate bowl, mix the lukewarm water with molasses and vegetable oil until the molasses has dissolved completely.
Step 3
Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon or spatula until a rough dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, add a small amount of rye flour, one tablespoon at a time.
Step 5
Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size.
Step 6
Once the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a round or oval loaf and sprinkle the rye bread crumbs evenly over the surface.
Step 7
Place the shaped dough onto a baking sheet lined with parchment paper. Cover loosely with the kitchen towel and allow it to rise for another 30-45 minutes.
Step 8
Preheat your oven to 150°C (300°F). Place a small, oven-safe dish filled with water on the bottom rack of the oven to create steam, which helps develop a crispy crust.
Step 9
Bake the bread on the middle rack for 2.5 to 3 hours. The low temperature and long baking time are key to achieving the dense texture and deep flavor of traditional pumpernickel.
Step 10
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. Serve with butter, cheese, or as a base for hearty sandwiches.
Nutrition Facts
| Serving size | (1240.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2480.1 |
| Total Fat 26.2g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 4271.2mg | 0% |
| Total Carbohydrate 529.0g | 0% |
| Dietary Fiber 93.9g | 0% |
| Total Sugars 35.2g | |
| Protein 77.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 329.0mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 3774.1mg | 0% |
Source of Calories