PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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PUMPERNICKEL BREAD RECIPE - Bakes in Only 30 Minutes
Pumpernickel Purest? Please Read Below **
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Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
Pumpernickel is one of my favorite breads of all time and I was reminded of my old recipe when I was messaged by a viewer, Babsi Schafer, who had been watching another of my German recipes Bretzels - • BRETZEL RECIPE - Soft ... .
** I have been told that the Wikipedia says "Bake for 20 Hours" and don't use Yeast use Sourdough Starter, (which is actually yeast) Otherwise it's not a Pumpernickel.
Rising with Sourdough over 8 Hours and then Baking for 20 Hours just isn't conducive with modern Baking, SourDough Starter is just a Natural Yeast, as is Bakers Yeast, My Recipe is designed to help the modern Baker Produce, as close as possible a Pumpernickel, in a fraction of the time.
I do appreciate those wanting to point out this is not a True Pumpernickel, However, Please judge after you have tried it. If you wish to spend a kings ransom on Gas or Electric cooking a 1450's recipe for 20 hours please feel free to do so.
Almost (note I say almost) all commercial Pumpernickel have dispensed with the SourDough Starter and use a combination of Bakers Yeast and Citric acid it gets their piquant flavor, I prefer using cocoa and coffee to a similar effect.
I hope this explain my Theory. I am not right, for I am always learning but this is a damned fine Pumpernickel in my eyes.**
You will Need
200g / 7oz of Strong White Bread Flour
120g / 4oz of Wholewheat Flour
100g / 3.5 oz of Rye Flour
3 teaspoons of Dried Active Yeast
1.5 teaspoons of Salt
3 tablespoons of Dutch Processed Cocoa Powder
1 teaspoon of Ground Coffee
1 tablespoon of Carraway Seeds
270ml / 9 fl oz of warm Water
1.5 tablespoons of Vegetable Oil
3 tablespoons of Molasses
Bake at 200/220C or 400/425F for 30 Minutes
For full written Instructions check out my Website here
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#bread #germanrecipe #breadrecipe - แนวปฏิบัติและการใช้ชีวิต
My daughter and I are making this now for braunschweiger, onion and mustard.Heaven!
+J E Superb, thanks for saying to me. Al the best. Steve
My English husband and I both of Germanic roots absolutely loved this bread and agree with you, “it’s damn near perfect” pumpernickel bread in both presentation and flavor!!!! THANK YOU SO MUCH!!!! This bread just jumped up to the number one spot over all the other from scratch breads I bake!!! So satisfying and delicious!!!! 👍👏😘😘👏👏
Love this recipe, I’ve made it several times. Thank you for posting it!
One of the best recipe I have found excellent bread.I have made several time very easy bread to make thanks again
My pleasure 😊
Pumpernickel is my favorite bread in fact it is all I buy! Now I am going to give it a go and try making it myself! Thanks for the tutorial!
How anyone can't like Pumpernnickel is beyond me. There's so many ways of making it. I have somewhere, a very old recipe. And it calls for pretty much the same ingredients. Though the coffee is strong liquid coffee. The ground beans sound good too. I've seen malt added also. Good video....
Thanks for sharing!
Hi, brilliant explanation with clear ingredient quantities. Excellent, I have subscribed!
This was easy and quick to make and so delicious. I've made it several times and shared with friends.
Definitely a keeper. Thanks for sharing.
Thanks Gloria..
I will have a go at this as my wife and I love Pumpernickel bread. You make it look simple too make. Normally the instructions on how to make this, is also included , but you have not done this!!!...... I will have to follow the video. Thank you Steve.
You're welcome.. :o)
As a German I really am proud to say that pumpernickel is part of my culture, you've done a great job Steve!!!
I fist made this Recipe in Germany during my Youth.. Cheers Max
Best bread I've ever ate, no more dull bread from a supermarket for us :)
I totally agree! :)
Made this the other day. Great recipe and easy!
Great to hear!
I love Pumpernickel bread and I’ve used your recipe several times. Thank you 💜
Superb.. Thanks for saying
Thank you very much for sharing this recipe. This is exactly what I have been looking for and the bread turned out perfect. Love it. Wish you all the best.
Going to give it a try tomorrow.
You'll love it..
I love this bread so beautiful to watch and tasty !!!
It truly is so ggod, thanks for saying :o)
Steve
ayo
Thank you! I would like to see more of your bread recipe
Thanks Patsy. Here is a playlist of my Bread making you might enjoy..
th-cam.com/play/PLn97RAtUadvmgpy6YOy5xlRIM0_simD9m.html
Hello Steve! I live in Brazil and I'm gonna try do this bread today!! It looks a excellent recipe!!!
Jornal Coaxo do Pântano Thank you Jornal, I hope you like it.. Let me know :)
So how was it?
Hello darlin'.....I am making your recipe, as we speak. It is proofing, in the oiled bowl, right now. I did something different. I created a "poolish/sponge" using the yeast, water, molasses, the Wheat Flour, and a 1/2 tsp Sugar & let it fulminate for 15 minutes, while I got the dry ingredients together. That poolish was HUGE and beautiful...lol.
I poured the poolish into the dry ingredients, then added my Olive Oil, and mixed all till well incorporated. I hand I needed it for 10-12 minutes, and it is now proofing.
I did grind my Caraway Seeds, as I can't ingest seeds or nuts, like that, as I have Diverticulosis from standing & wirking in Operating Rooms.....lol.
The smell is amazing with the seeds ground, and you use less, so as not to over power the bread itself.
I'll let you know how it turned out....yum! Thank you for your recipe! Good job!
I recently discovered Pumpernickel is great for diabetics! However, store bought has aweful ingredients. After perusing many TH-cam videos I settled on your channel. Honestly, I hit the Subscription tab because of your shirts!!!! And I love the ease of your recipes and you had a great recipe for Mincemeat. I live in the Pocono Mountains, Pennsylvania USA and have fallen in love with mincemeat. I have to alter the sugar because of the diabetes sending prayers for safety and health for your and your loved ones.
Such a sweet and kind message to receive Yaya, Thank you.. and welcome.
I love the name a and I love the colour! Never tried it, though!
Delicious recipe easy instruccion and the dress color code of the pastry chef is vibrant and make fluid the senses.☆♧♤◇♡
Looks great Steve. I’ve made this previously, using the no knead method, which means higher hydration, less yeast baked in a Dutch oven. Im just not one to knead dough.....lol. I’m still making your baguette recipe which I love.
Beautiful containers in your demo. Thank you !
Thank you.. ;o)
Love
Pumpernickel Bread. !
Me too..
WOW Steve that sure looks good,,, I sure do miss the kneading of Wheat based breads! I did figure out how to make a Gluten Free Pumpernickel Bread! Way back before I was married,,, I was raised on White Wheat Flour,,, so all the Breads I ate as a kid were White Bread,,, when I learned thru School how to make other types of bread,, I was fascinated,,,, I found out that WOW there were so many options out there! When I met my wonderful Hubby Chris I found out his favorite bread was Pumpernickel,, So I was in LOVE ♥ (and still am ♥) I made him my 1st Pumpernickel Bread and I think thats what won him over,, LOL!! So even now being Gluten Free,,,, the bread is not the same,,, he loves my Gluten Free Pumpernickel bread!! Gluten free or even wheat flours,,,, there is nothing like a homemade bread,,, the aroma fills the house!! YUMMY!! Great job Steve!! Hugs, Brenda
Love your story Brenda. I can imagine it would be difficult to reproduce a Rye bread without Gluten, You should certainly share that Recipe on your channel some time.
I am so lucky to be able to eat Gluten and work with it in my cooking. I feel for you and those that can't but you do make a darned good job of working around it, I think that comes from your natural love of food and community/family.
Have a lovely Day Brenda
XXX Steve
Steve's Kitchen
Thanksk Steve,,,, yes I did post the bread here is the link Gluten Free Pumpernickel Bread
Honestly there is nothing like PUNCHING down a risen Wheat based Dough,,, then kneading it and rolling it out,,, but I have had to make huge adjustments,,,, But I'm all for the challenge!!
Many blessings!! Hugs!! Brenda
Watched at least 5 videos on Pumpernickle bread, this looked like the easiest and fastest with on hand ingredients. Can't wait to try this.... Thank you and Happy New Year! Going into 2018!!!!!
It's my easiest Recipe, not the traditional slow way but creates a great bread.. Thanks you too
Looks great, Steve!
I have a toasted slice of English Muffin bread almost every night.
Have a great weekend!
Dave -
yum,we love pumpernickel
Great bread Steve I am going to make this recipe and love the new jacket
Thanks David, Hope you like it, I certainly do. Let me know if you do and what you think. Have a great weekend.
Steve
I like your ingredient list better that mine! Giving this a whirl! :-)
Enjoy..
Thank you for posting this recipe.
I will try this as an alternative recipe to my usual sourdough-type long-cold-fermented rye pumpernickel. (I developed my recipe from the rye bread recipe in the 1964 Joy of Cooking; I use commercial yeast in small amounts and allow for very long fermentation/raising at either cold or cool room temperature.). But this recipe would be much faster.
Totally cool chef's jacket! Where is it from? Such bright colours!
I made this bread it was so good if you like pumpernickel this is a hit.
Joseph Greenberg Thanks Joseph, I love this bread it is so rich and flavoursome, thanks for saying..
Greetings from the green bit, love caraway seeds so this the next bread I am making, working my way through all your videos, haveing so much fun.
Hi Toni, Greetings from down under. Where is the green bit? :o)
I am so glad to have you on the Channel, hope you stay around and enjoy the ride. Have a great Week
Steve
@@Steve-Owens Ireland my dear the small green bit on the edge of the Atlantic
Where can I get rye flour? I live in Australia and they don't seem to stock them in those supermarkets. By the way, I'm laughing at all the butthurt comments "this isn't pumpernickel... and that..." Who cares, people make what they want to make. That's a badass looking bread Steve. Keep it up.
I thought I bought in Woolies? Maybe it was an IGA, I am not 100% Sure.. Thanks
zEkr3t - When I was young (I'm 75 years old now) I was able to find pumpernickel flour in specialty stores. You can't make real pumpernickel bread without pumpernickel flour. There's an enormous difference in flavor between real pumpernickel and this bread.
Bob's Red Mill, Organic, Dark Rye Flour, 22 oz (623 g) from iHerb. Cost me $28.16 including shipping for 3 packs.
I baked this. I would love to tell you how good it tasted - but the entire loaf completely disappeared. I suspect Nargles. I can say it smelled delicious though. I plan to make it again now that the Nargles are back in school.
Cocoa and coffee? Wow! I did not see that coming!
Looks sooo good! Can you taste the coco and coffee, or are they mostly for the color?
No you can't really taste them and yes but flavour also..
@Элина Расулова it genetically depends on your palate, but no. it's mostly for color.
I like it thanks
Soad Ebrahim Thanks you..
Love you love your recipes. Please stop kicking the fridge its getting old. But please keeping cooking and making your videos and your closing statement is what drew me to you in the first place
Kicking the Fridge? Thank you 😊
WONDERFUL BREAD... MAKING IT NOW, OH MY IT'S HEAVEN.. THANKS... KEEP UM COMI9NG
Looks great but it has nothing to do with pumpernickel :-) Pumpernickel is just made out of rye, water, and salt. Nothing else and it has to back at a very low temperature like 100 to 120-degree Celsius for 10-24 hours. The dark color comes from the long backing. The starch inside the rye gets transformed into sugar and caramelizes over the long hours inside the oven. Please try it, it takes very long but it tastes great. Don't use rye flour but rye grist.
And for those that don't have 24 Hours to bake a loaf, this will make a good simple variation.
Yes, Steve, I understand what your intention was but just don't call it Pumpernickel because it's absolutely not. Pumpernickel is a very specific bread specialty from Germany. Yours is not even a variation. Why don't you just call it "A great alternative for Pumpernickel" Sorry I don't want to be pedantic and I like your recipe but the title is misleading for people who are just looking for video that shows how to make the original Pumpernickel and if you have a food dehydrator making a real pumpernickel is really easy. The dough is super easy to make and you can put in the dehydrator over night and in the morning you will have a nice loaf of fresh pumpernickel. If the dough is a bit drier 12 hours at 100 degree Celsius is enough.
its fine, this is common in america too as Pumpernickel. Just a dark loaf with a rich flavor with some rye flour. No one is trying to hate on the real thing.
I would appreciate if you can post a recipe of real pumpernickel bread or direct me to a link for the recipe.
btw, honestly, the real stuff doesn't even taste that good. It's super sour but not in a good sourdough sorta way with an extra grainy texture. I mean I can eat it, but there is a reason why this is more popular outside of Germany.
I always through pumpernickel was a certain type of grain. I wonder how they came up with “hey let’s add coffee, cocoa powder and dark molasses to this complex rye bread” That looks delicious by the way. Some room temp smoked or aged cheddar on a slice of that........ with a good dark beer.
Good idea on the oily spoon and molasses. Is treacle molasses with an English name?
Sort of Walter, though Treacle is made from refined sugar, they are similar.
Hi! is there a way to replace Wholewheat Flour? probably with more white flour or rye flour?
I wouldn't but if you do go white not rye.
AWESOME BREAD SIR I LOVE PUMPERNICKEL BREAD SO MUCH
Thanks Lazaro Marcel, It is a great bread and this is about the Easiest way I know to bake one. Have a great weekend
Steve
Thank you sir
I have been making my own Ryebread for many years now. I have been using the “no knead method” for the Ryebread. Just simply let it work for 24 hours before baking. I wonder if this will be any count if we try this with pumpernickel. I guess only one way to find out.
Go for it.
@@Steve-Owens by golly I will!!!! 😂😂😂😂
And I’ll let you know how it turns out.
Would you please give the information to order the pump spray bottle? thank you.
Its an unusual one, we bought it because of its size, it's technically a garden one - the kitchen ones are never built as well.
I got mine from here : amzn.to/2tgLw2p
ok I have a Question I love Pumpernickel bread but I live in the Us so what temp do you cook the bread ? and where did you find such a tall bread pan?
Hi Elizabeth, I always give the temperature in Both US and European F and C in all my videos I say in the video 400. The Pan is a pretty normal loaf tin here, so I am not sure but you can see I bake 1 bread in a low tin also. Did you watch the video all the way through Elizabeth?
Yes sorry I just couldnt here it very well . Thank you
That's all right, I am happy to help :o)
Steve
Hello Steve
What you have made there might be delicious and I will make that bread but it is not Pumpernickel. You might want to rename it as "pumpernickelLIKE" bread but not pumpernickel. I am German (born and bred in Westphalia) and was brought up on the stuff. You either love it or you hate it. Pumpernickel is a VERY heavy bread and takes a long time to bake.
This is what wiki has to say:
Pumpernickel has been long associated with the Westphalia region of Germany, first referred to in print in 1450. Although it is not known whether this and other early references refer to precisely the bread that came to be known as Pumpernickel, Westphalian pumpernickel is distinguished by use of coarse rye flour-rye meal and a very long baking period, which gives the bread its characteristic dark color. Like most traditional all-rye breads, pumpernickel is traditionally made with an acidic sourdough starter, which preserves dough structure by counteracting highly active rye amylases. That method is sometimes augmented or replaced in commercial baking by adding citric acid or lactic acid along with commercial yeast.
Kind regards ~ Christel :) I will make your bread as it looks and sounds really good
Me too :o) I grew up in Westphalia, How cool is that.
Look whatever the Wiki says, 20 Hours to bake a Pumpernickel is just not suited to modern living, Do try this version, You might be surprised how well it comes out. I too grew up on Pumpernickel. I started making this version probably 15/20 years a go and everyone that has tried it loves it.
Like almost all commercial Pumpernickel this version gets rid of the SourDough Starter and rather than using Citric acid it gets it piquant edge with the cocoa and coffee.
Thanks for you interest but please bake it and try it and then come back and let me know what you think.
Steve
Steve's Kitchen I sure will :o) Where did you live? I was born and grew up in Iserlohn.
Not a long way from Dortmond, Spent a large part of my Childhood in Münster, took the family back that way a few years back and had a whale of a time. It's a great part of the world. I miss the great bread, probably the best in the world In my opinion.
Steve is this bread a sweeter bread if not what does it taste like
Not sweet, rich and dense.
ok thank you
Yes your video played for me! LOL .Wow Steve that bread looks amazing! I have to make this for sure as it's a healthier type of bread anyway. Would it matter if I left the caraway seeds out? Or don't like them.
You could leave them out Angie, I am not a fan of them but in this bread the Alchemy of the seeds and the other ingredients makes something I can;t describe. It really is Delicious. If you do bake It I would love to know.
Steve
Steve's Kitchen Ill have to buy the rye flour, but I will make it as it looks so good. Ill send you a picture when I do. There is also a dark brown Rye bread I want to make also that I saw a recipe for. I love brown breads. I am wanting to make a sprouted seed bread called Ezekiel Bread as thats what I eat every day, has no flour in it, but I think there are far too many ingredients for it and I dont have a seed grinding machine to grind them down. I pay $10 a loaf as they come refrigerated and I have them sent to me. ridiculous.
Wow, that's an expensive loaf but if you like it, you're worth it Angie. Pumpernickel is just a great tasting loaf, and very rewarding to make, because you really feel like you've produced an artisan loaf. Love to see it if you do make it :o)
Enjoy the Day
SteveX
It is part of my diet steve and it tastes great. I will let you know. Thanks Hun have a great day once again awesome bread
Where do you get it Angie? May I ask
Is the rye flour wholegrain?
Love your videos.Thank you,Steve.
Nareumon Richings You're welcome, have a great 2015
Yummy food
Hi Steve,,, thank you so much for the lovely comment you posted on my Gluten Free Pumpernickel Bread,,, I got the email notifier that you posted a comment but the comment is not showing up under my video. :( I know I posted on this video the other night but I dont see my comment. Hopefully someday YT and G+ will get the comment are to work like it use to. Your bread looks terrific!! ;-) Brenda
Darn Brenda. They are forever tinkering. "If it ain't broke don't fix it" if only they could hear us :o)
Have a great Day
Steve
What kind of yeast Steve & the caraway seed roasted or not ?
Instant Dried yeast is fine but whatever you are used to.. I tend to toast the Caraway seeds to enhance the flavour but just a little..
@@Steve-Owens thank you very much. I’ll try to make one soon ♥️
@@Steve-Owens 😽
How much water please??
Please give the equivalent in cake yeast in grams. I used 50grs but it barely rose.
+130hartford Sanantoniotexas You don't need it in Grams, you need good yeast. Yeast is tricky, I have bought new yeast from a supermarket that just doesn't rise, the next packet it rises ?? So if it didn't rise change your yeast, trust me it's almost always the problem. Unless your room is too cold that is?
Awesome Steve! :D might haves to try this. Btw, whatshis name is behind ya, XD
Thanks Trina, It really is easy to make and tastes just superb. Who's whatshis name, Did I miss something :o)
Steve
Corey.
LOL :o)
Lolz btw, I'm lanes now :3
\m/
Hi Steve. does this bread taste sweet?
Not really. Rich not sweet
Steve's Kitchen very very nice! I will try to bake it asap!
La ricerca della Golosità Excellent, do you like this sort of bread.. ;o)
Steve's Kitchen yes, absolutely! I love brown or black breads in general! They remind me the period when I lived in the Netherlands! Breakfast with brown bread (with seeds in it), butter and jam! Here in Italy is quite impossible to find those kind of bread! :)
La ricerca della Golosità Then I think you will enjoy this ;o) Thanks
Steve
Shouldn’t real pumpernickel not have yeast or wheat flour?
Can I do this in a round shape with a sheet pan
I would not
@@Steve-Owens k
Steve will you ever do doing a black bread?
YUMM!! Let me at em😂
I like spinach dip on my pumpernickel bread
Sydney Petlover Interesting combo :o)
Spinach dip
This is not real pumpernickel.
I have no objections to coffee or cocoa in the recipe. Sounds interesting.
But the original contains only rye, no white flour. And the dark colour is obtained by very long (~24h) baking at low temperatures,
not by artificial colouring.
It is a shame that people produce videos like this.
You are obviously a very talented baker and the video is produced with an incredible quality.
Moreover, I'm sure that the bread you've baked is indeed quite tasty.
But please don't call it pumpernickel.
Pumpernickel is a traditional german bread with a long history. It's not just black bread or whole grain. It's 100% rye with a traditional production process.
You don't put food coloring in white whine and call it rosé, you don't serve tilapia as salmon, you don't serve instant coffee and call it espresso.
At least you shouldn't ....
There isn't much I don't know about Pumpernickel and a small amount of what you say is true, I would suggest you make it and then comment, we don't live in the 1800's families rarely have time for the arduous hours, days even to make a Pumpernickel the Old way.
The nonsense sold in most supermarkets as a little square brick and proudly called Pumpernickel is rarely made that way either, so I would say, try it you might be surprised. The nonsense about wine and coffee by the way seems a little vacuous.. Though I do thank you for taking time to comment. Food is fun and should never be taken that Seriously..
+Steve's Kitchen
Where do you live ? In my local supermarket, there are three types of Pumpernickel, each with an original recipe. Only rye, salt, water and in one case yeast. Two of them baked for 24h, one for 20h.
I'm living in Germany. And this really is part of our culture.
I hope I didn't offend you, I explicitly said that I thought your video to be very professional.
Nevertheless: This is not Pumpernickel.
You're making white bread, color it black with sugar and then say it is a traditional German bread.
Certainly your recipe seems delicious. I don't doubt that most people would actually prefer this to Pumpernickel.
And that is the main reason why commented. Today things have to be easy, fast and sweet.
Tea gets better with sugar and Pumpernickel gets better with white flour and food coloring.
I think that's sad.
By the way: In Germany we have very strict food regulations. Anything that is called "whole grain" needs to be at least 90% whole grain.
lars klein I live in Australia, Lards not offence taken by the way, I grew up in Germany and this recipe is one my Friends there used to share with me, Germany is the home of the best breads in the world, IMO. Any way you have a great day..
Steve
Is there anyone who makes rye bread with rye flour only? All of the ones I see use more wheat flour than rye flour. My way of thinking says this is rye flavored wheat bread.
This looks like a good bread for making Reuben sandwiches. Not too heavy.
your bread steve must small great. look great
It is ten o'clock at night. My bread-bin is empty. Tomorrow I was going to make a brown loaf. Flour, yeast, sultanas, salt and black treacle. This video prompting a change of mind. Pumpernickel. Bread, the staff of life :)
That will taste great, a fruit bread really but great and so nice when it's warm with a little butter. Great idea
Steve
Steve, I made your Pumpernickel this morning. I followed your instructions to the letter.
It slipped down very nicely at lunchtime. A slightly thicker slice than you recommended, with a generous sized piece of strong Canadian cheddar and a few plump dates.
I spent the next hour or so sitting contently in my armchair. My lunch lazily digesting while I read a few chapters of French history. Marie Antoinette:
- Let them eat cake.
Now, have you got a recipe for Stollen?
Ah! Stollen, yes, I always make a Stollen or two at Christmas, I meant to do the Recipe last Christmas, It's only a matter of time. I love Stollen, great childhood memories.
Thank you by the way for that lovely visual
Steve
Only 181, views in 8 years? Wake up people, this recipe rocks.
They must have listened because now it's 5800 likes and 200K views
I can't wait to try this recipe. I love pumpernickel bread, it is absolutely the best bread for cucumber sandwiches ~
Yeah, I'm going to try this recipe too.
Me too it sounds awesome. Looks delicious! Pumpernickel is my favorite kind of bread. Thank you Steve for sharing your recipe!!!
Nice satisfying traditional bread I like it a lot then the normal slice breeds
We just made this, followed the recipe exactly...WOW! The flavors and aroma are amazing, way better than store bought. The recipe was so easy, we printed it and put it in our cooking binder for future baking. Thank you so much for taking the time to put this out. Truly Amazing recipe!
Thank you
Thank you Philipp,
Whether some disagree or not,
These are the exact ingredients I was looking for.
If I would have requested a "variant" recipe as others suggested it would have taken me longer to find, in fact it has.
Again thank you so much.
Dark pumpernickel has been my favorite bread since I was a young child (and that was a long time ago! Ha). Thank you Steve for sharing this recipe. I really look forward to making this wonderful bread, but want to bake it in a dutch oven.
A Dutch oven will allow the steam that comes from the bread itself to stay in the air over the bread as it bakes, resulting in a lovely crust. I take the lid off for the last 10 minutes of the baking.
This is the pinnacle of bread and came out exactly as I had hoped. Thank you.
I made this into a boule and cooked it in a preheated Dutch oven. Turned out awesome! I LOVE videos that give ingredients in weights, ensuring accuracy without guesswork. Thank you!
Thank you, it's the only way.
How long did you bake it in the Dutch oven?
Gretchen Loss I have not made this lately so I do not remember the exact time. But when I bake bread, I take the temperature, which is usually determined by the type of bread. Sorry, we had to cut down on carbs due to husband’s diabetes.
@@darlenerothenay6251 thank you 😊
Gretchen Loss Your welcome - wish I could have helped more.
Steve I found your channel because I was looking for a good pumpernickel recipe. Your recipe seemed very interesting. I just wanted to let you know I gave it a try and it is fantastic! I had a friend coming over and she was from Germany. I thought it would be nice to have some pumpernickel canapés when she came. She said that it was better than her grandmother's, and that is her favorite pumpernickel ever! Total score! This is definitely going into my recipe box. Thank you so much. Love your channel!
Jeffrey Bonacci Hi Jeffrey, that is such a nice comment, thanks for sharing with me. So glad your friend approved
Steve
I realize this video is 9 years old, but I heard to speak about a "breadzel" recipe that you have. I was in Germany, visiting family for several months and fell in love with them. Would you please post it so I can see your recipe? That was one of my favorite things from my Oma's favorite bakery! Thank you in advance, should you do that for me. I just found your channel, and I'm now subscribed. I look forward to more of your videos!!
Super simple and easy recipe, tried it last week and it turned out perfect, just stopped back here to grab the recipe again so I can bake another loaf this evening.
Thank you!
Thank you, it's a favourite of mine too. 👍
I've made this recipe many times. Always wonderful!!
Thanks Chris.. 👍
thank you for the recipe, i tried it and this bread is absolutely delicious.
😉 Thanks
I used to buy pumpernickel bread weekly, Kings market used bake them daily dark rye bread, thanks for the recipe
My pleasure 😊
One of my favorite breads
I was looking for this. My father loves pumpernickel bread
LOVE ur outfit
Thanks
Hello Steve,
Just wanted to let you know that I just baked your bread and it is the best loaf of bread that I have ever made. And that's no exaggeration.
Dough was just beautiful. Thanks so much for the recipe.
Thanks for saying Simone, I love this Bread too.. :o) Welcome
Can't wait to try this bread! I can almost smell it now!
THANK YOU FOR POSTING THIS! Pump is my all time favorite bread, and now I can make it at home! how great is that?!?!
Mine too and this should hit the spot for you, slice it nice and thin.. It's so good..
Extraordinary! Thank you!
I’m salivating! Count me in!!!
Thank you for sharing your recipe! I have been wanting to make Pumpernickel bread for quite a while now. After watching your video, I decided decided to go for it. It came out great! I am so excited! Thank you again!!
Confirmed: Barney the dinosaur is German
pumpérnickle is a type of dark rye??
This is nothing like Pumpernickel
You are so right Les, well done..
Beautiful recipe, thank you very much!!! In the USA, we eat Pumpernickel bread with spinach dip (home made is the best). It is absolutely delicious!
Thank you
Great recipe and instructions ! where can I purchase the really deep bread pan you are using in the video?
I have had too long to recall, sorry and thanks
I want to try and make that, because I absolutely LOVE pumpernikel bread.
Nice one Steve :)
Me too Char, I really love this simple version.. Thanks