Pumpernickel
Frühstück • Deutschland
Über Pumpernickel
Dark, dense rye bread from Westphalia — slightly sweet
How to Make Pumpernickel (Traditional & Healthy Version)
Pumpernickel is a celebrated dark rye bread from Germany, renowned for its deep, earthy flavor and dense, moist texture. Originating from the Westphalia region, this bread is a staple in German breakfasts and is often enjoyed with fresh spreads or smoked toppings. Its naturally sweet, malty notes come from a long, slow baking process, which gives Pumpernickel its characteristic deep brown color and complex taste. Traditionally, Pumpernickel is made with coarsely ground rye and whole grains, making it a wholesome and fiber-rich choice for health-conscious eaters. This authentic German Pumpernickel recipe is crafted for those who seek both tradition and nutrition. It is vegan, vegetarian, and made without added sugars or fats, highlighting the natural sweetness of the grains. Pumpernickel bread is not only a delicious treat but also a cultural icon in Germany, enjoyed during festive gatherings and everyday meals alike. Its hearty taste and nutritional profile make it an excellent addition to any international breakfast table, offering a taste of German heritage with every bite.
Ingredients(for 2 thick slices (approx. 100g))
- 1/2 cup Whole rye berries (Schrot (coarsely cracked rye))
- 1 cup Rye flour (Type 1150 if available)
- 1/4 cup Whole wheat flour
- 3/4 cup Warm water (Approx. 40°C)
- 1 teaspoon Active dry yeast
- 1/2 teaspoon Salt
- 1 tablespoon Molasses (For natural sweetness, optional) - optional
- 2 tablespoons Sunflower seeds (For crunch) - optional
- 2 tablespoons Oat bran (For texture, Haferkleie) - optional
Instructions
- 1
Rinse the whole rye berries under cold water and soak them in warm water overnight, or for at least 8 hours. This softens the berries and ensures even baking.
8 hours (soaking)
Soaking helps the bread achieve its classic moist texture.
- 2
Drain the rye berries. In a large mixing bowl, combine the soaked berries, rye flour, whole wheat flour, oat bran (if using), and sunflower seeds.
5 minutes
Mixing dry ingredients well prevents clumping and ensures an even crumb.
- 3
Dissolve the yeast in warm water. Let it sit for 5 minutes until frothy. Add this mixture to the dry ingredients along with salt and molasses (if using).
10 minutes
Ensuring the water is not too hot preserves yeast activity.
- 4
Mix thoroughly to form a sticky dough. Cover and let the dough rise in a warm place for about 1 hour, or until visibly puffed.
1 hour
A longer rise develops deeper flavors and a lighter texture.
Why This Dish is Healthy
This Pumpernickel recipe is a healthy choice because it uses whole grains and minimal added sugars or fats, focusing on natural ingredients. The high fiber content aids in digestive health and weight management, while the absence of animal products makes it heart-friendly. It is slow-digesting, providing steady energy and keeping you fuller for longer, which is ideal for those monitoring calorie intake or seeking a nutrient-dense breakfast option.
Pumpernickel bread is rich in dietary fiber, which supports digestive health and promotes satiety. The use of whole rye berries and rye flour supplies complex carbohydrates for sustained energy, while sunflower seeds add healthy fats and minerals such as magnesium and selenium. Naturally low in sugar and free from cholesterol, this bread is suitable for vegan and vegetarian diets. The slow-release carbohydrates help maintain stable blood sugar levels, making it a smart choice for balanced nutrition.
Pro Tips
- 💡Tip 1: Let the bread cool fully before slicing for the best texture.
- 💡Tip 2: Use freshly ground rye or source from a German bakery for authentic flavor.
- 💡Tip 3: Toast leftover slices for a crispier texture and enhanced aroma.
Storage & Serving
Store Pumpernickel in an airtight container at room temperature for up to 4 days, or refrigerate for up to one week. For longer storage, freeze sliced portions and toast as needed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 181.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 1.0 g |
| Fiber | 6.0 g |
