Ingredients
2 cups whole wheat flour
2 cups rye flour
1 cup cornmeal
1/2 cup unsweetened cocoa powder
2 tsp instant espresso powder
2 tsp caraway seeds
1 tsp salt
1/4 cup molasses
1/4 cup dark brown sugar
2 1/4 tsp active dry yeast
2 cups warm water
Instructions:
In a large mixing bowl, combine the whole wheat flour, rye flour, cornmeal, cocoa powder, espresso powder, caraway seeds, and salt. Mix well.
In a separate bowl, whisk together the molasses, brown sugar, yeast, and warm water until the yeast is dissolved.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Turn the dough out onto a floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Punch down the dough and shape it into a loaf. Place it in the prepared pan.
Bake for 45-50 minutes, or until the bread sounds hollow when tapped on the bottom. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pumpernickel bread originated in Germany in the 15th century. It was traditionally made from a coarse rye flour that was difficult to digest, and as a result, it was often given to horses. The word “pumpernickel” comes from the German words “pumpern” (to fart) and “Nickel” (a name for the devil or a goblin), possibly because the bread was thought to cause flatulence.
Over time, bakers refined the recipe for pumpernickel bread to make it more palatable for humans. The traditional method of making pumpernickel involves a long, slow baking process at a low temperature, which gives the bread its distinctive dark color and dense texture. It also helps to break down the complex carbohydrates in the rye flour, making it more digestible.
In addition to being a staple in German cuisine, pumpernickel bread has become popular around the world, and many variations of the recipe now exist. It is often used in sandwiches and is a favorite accompaniment to cheese and cured meats.
Today, pumpernickel bread is appreciated not only for its unique flavor and texture but also for its health benefits. Rye flour, the main ingredient in pumpernickel, is high in fiber and provides a range of important nutrients, including vitamins B and E, magnesium, and iron.
