Pumpernickel Recipe

Pumpernickel is a sourdough bread made with rye flour, rye and seed kernels. This bread, which is very famous in Germany, can be consumed at any time of the day. Since rye flour is used instead of white flour in its preparation, its calorie is lower. If you and your ingredients are ready for the pumpernickel recipe, the details of the recipe are below.

For Pumpernickel Materials

180 g rye seeds
710 g rye flour
700 g lukewarm water
3 tablespoons of sourdough
300 g cracked rye
1 tablespoon of salt
100 g honey
90 g sunflower seeds

Pumpernickel How To

Take the rye seeds in a saucepan, put water on it, add boiling water and leave for 12 hours. .
Mix the rye flour, water and yeast in a small bowl until it forms a dough. Cover it and leave it to ferment for 12 hours in a warm place.
Boil the waiting rye seeds, cook them and cool them.
Add all the remaining ingredients and knead to obtain a smooth dough. It is rested by covering it for 50 minutes.
Divide the dough into two parts and place it on the baking tray.
Preheat the oven to 150 degrees. Pour water in a heatproof bowl and put it in the oven.
Bake at 200 degrees for 45 minutes.
After taking it out of the oven, let it rest and slice and serve. Enjoy your meal.

What are the Tips for Pumpernickel Recipe?

Baking time will vary depending on the oven brand and features. Check it yourself outside of the given times.
If your oven has a steam setting, you do not need to put water in it during cooking.