This Pumpernickel Bread II recipe is a classic German bread that is perfect for any meal. It has a hearty, dense texture and a deep, rich flavor. This bread is made with rye flour, which gives it its distinctive taste and color.
- 2 cups warm milk
- 2 tablespoons vegetable oil
- 4 tablespoons molasses
- 3 ¼ cups bread flour
- 1 ⅓ cups rye flour
- ½ cup cornmeal
- 1 ⅓ teaspoons salt
- 2 ⅔ teaspoons active dry yeast
- 4 tablespoons unsweetened cocoa powder
1. In a large bowl, mix together the bread flour, rye flour, cornmeal, salt, yeast, cocoa powder and brown sugar.
2. Add the milk, oil and molasses to the dry ingredients and mix thoroughly until the dough comes together.
3. Knead the dough by hand for 15-20 minutes until it is smooth and elastic.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 30 minutes.
5. Punch down the dough and form it into a loaf shape before placing it into a 9 1/2×5 inch baking pan lined with parchment paper or greased with vegetable oil.
6. Cover the loaf with a damp cloth again and let it rise for another hour in a warm place until doubled in size..
7., Bake in preheated oven at 375 degrees F (190 degrees C) for 25-30 minutes, covering loosely with aluminum foil during the last 10 minutes of baking time to prevent overbrowning
- Calories: 2200
- Fat: 9g
- Saturated fat: 3.5g
- Unsaturated fat: 5.5g
- Trans fat: 0g
- Carbohydrates: 364g
- Fiber: 42g
- Sugar: 132g
- Protein 55
What makes pumpernickel bread different?
Pumpernickel bread is a type of rye bread that is darker and moister than light rye bread. Pumpernickel bread has a longer bake time and is made with a combination of rye and wheat flour. The long baking time and the sourdough leavening technique are what make pumpernickel bread different from other types of rye bread.
Who was pumpernickel?
Pumpernickel was a German dialectical term for a stupid person, derived from pumpern, meaning “to break wind,” and Nickel, meaning “goblin, lout, rascal.” The name was likely given as an insult to someone who was considered foolish or worthless. Over time, the word came to be associated with a type of dark bread that is popular in Germany and other parts of Europe.
What does pumpernickel mean in French?
Pumpernickel is a type of German bread that is made with whole rye grains. The word pumpernickel comes from the German words for “bread” (pumper) and ” nickel” (nickel), which together mean “coarse, dark bread.”
This bread is typically dense and heavy, with a slightly sweet flavor. It is often eaten as an accompaniment to meats or cheeses, or used to make sandwiches. Pumpernickel can also be enjoyed on its own, either toasted or not.
So what does pumpernickel mean in French? Well, the word actually has no direct translation in French. However, some possible translations include pain de seigle (rye bread), pain noir (black bread), or pain bis (dark brown bread).
Why is pumpernickel called devil’s fart?
Pumpernickel is a well-known culinary specialty from Westphalia, in northwestern Germany. The name of this bread literally means “the devil’s fart.” Let’s first recall where this strange name comes from.
“Pumpern” is a German verb meaning “to fart.” Nickel, like “Old Nick” in English, was a name for “the devil.” Thus, pumpernickel literally means “the devil’s fart.”
Interestingly enough, the word nickel actually has its origins in German folklore as well. According to one legend, two farmers were arguing over a piece of land. One farmer made a deal with the devil: if he won the argument, he would give the land to Old Nick. If he lost, however, the devil could take his soul.
The farmer ended up winning the argument and kept his soul.but not before giving the land to Old Nick! As a result of this story, nickel came to be associated with both flatulence and the devil himself.
So there you have it: pumpernickel is called devil’s fart because of its literal meaning in German and its connection to nickel (i.e., Old Nick or the Devil).
Who came up with pumpernickel?
Pumpernickel is a dense, dark bread that is claimed to have originated in Westphalia, Germany during the fifteenth or sixteenth century. It is often suggested that pumpernickel has French origins, specifically deriving from the French phrase bon pour Nicol or pain pour Nicol. However, the exact origin of this bread remains unknown.
During the fifteenth or sixteenth century in Westphalia, Germany, pumpernickel was developed during a famine. This type of bread was likely created as a way to stretch resources and make food last longer. The dense, dark nature of pumpernickel made it an ideal choice for this purpose. While some believe that pumpernickel has French origins, there is no definitive evidence to support this claim. It is more likely that the German people who invented this bread simply borrowed a few French words to name it. Regardless of its precise origin story, pumpernickel remains a popular bread today and continues to be enjoyed by many people around the world.