German Pumpernickel
This simple German Pumpernickel bread recipe will recreate the dark and intensely-flavoured German rye bread in your own kitchen.
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Makes: 1 loaf
  • 500 ml (16 fl oz) warm water
  • 300 g (10 oz) rye flour
  • 150 g (5 oz) wholemeal flour
  • 80 g (3 oz) bulgur wheat
  • 1 tbsp black treacle or blackstrap molasses
  • 1 tbsp vegetable oil
  • 1 tsp salt
  1. Mix the dry ingredients together in a bowl.
  2. Dissolve the treacle in the water and add it to the dry mixture together with the vegetable oil.
  3. Mix to form a thick dough.
  4. Lightly grease a 22cm x 11 cm (8" x 4") loaf tin and line it with baking paper.
  5. Pour the mixture into the tin and spread evenly.
  6. Cover with plastic film and leave in a warm place overnight.
  7. Remove the plastic film and cover tightly with aluminium foil.
  8. Put about 3 cm (1") of water in a baking tray and place a rack on top. Place the loaf on top of the rack and bake in the oven at 110°C/230°F for 6 hours.
  9. Remove the foil from the loaf tin and place the loaf back in the oven for a further 10-15 minutes.
  10. Remove the pumpernickel from the loaf tin and place on a wire rack to cool.
I like to think of pumpernickel as a non-crispy version of crispbread. Slice thinly and eat with smoked cheeses or cured meats for breakfast or lunch. Cut into small squares and use as the base for canapés.

The bread improves on keeping. Of you keep it double-wrapped inside a plastic bag it will keep for several weeks if necessary!