American Pumpernickel Bread

Few people can resist a sandwich made with fresh Pumpernickel bread and perhaps a slice or two of liverwurst. Top that with a slice of onion and your favorite brown spicy mustard and you are well on your way to ecstasy. The problem these days is the high cost associated with purchasing this delightful bread at your local deli. All is not lost however for you can easily make your own Pumpernickel in the comfort of your home with little or no hassle what so ever.

Pumpernickel is a very heavy type of rye bread which is traditionally baked with coarsely ground rye added. It is a popular bread style which originated form the people around the Westphalia region in Germany. In literature dating back to 1450, Pumpernickel was initially mentioned as"black bread from Westphalia".

Wheat Bread

It traditional has a long baking period which provides the pumpernickel with its characteristic black tint. German pumpernickel will contain no additional ingredients to influence the breads color at all. As for the flavor many people often describe it as having a sort of sweet chocolate flavor. When prepared the old fashion way the pumpernickel loaves could take as much as 24 hours to bake at low temperature of 250°F.

Like usual Americans have modified and changed the original recipe of pumpernickel to create a version of their own knows as American Pumpernickel. This American loaf has the same traditional dark color as its German cousin but is made by adding different ingredients such as cocoa powder, coffee, or molasses as darkening agents. Additionally the American bakers will make their bread by adding wheat flour and yeast to the recipe. These Yankee concepts have greatly shortened the cooking time over the traditional German versions.

I would like to present you with a recipe now that boarder upon the American pumpernickel bread. This dark bread uses the following ingredients.

1 1/3 cups of water

2 2/3 Tablespoons of vegetable oil

1/4 cup of molasses

2 Tablespoons of cocoa

1 1/3 Tablespoons of brown sugar

1 1/3 teaspoon of instant coffee

1 1/3 teaspoons of salt

2 1/2 teaspoons of caraway seeds

1 cup each of rye flour and whole wheat flour

2 cups of bread flour

2 1/2 teaspoons of yeast

Place all the above ingredients in a large bread machine bowl. Use your machines recommendations as to the order you place the ingredients into the bowl. Continue to process and bake your bread as per the machine manufacturer. The above recipe will make 1 two pound loaf of American Pumpernickel bread.

By Joseph Parish

Copyright @2010 Joseph Parish

www.survival-training.info

American Pumpernickel Bread

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