Name: Pumpernickel
Yield: Makes two 1½-pound loaves
Ingredients: 1½ tablespoons instant yeast or 2 tablespoons active dry yeast2; 4 teaspoons salt, preferably sea salt; Approximately 2¾ cups water; 2 cups coarse rye (pumpernickel) flour; 4 teaspoons caraway seeds; 6 cups high-gluten bread flour; 2 teaspoons powdered caramel or 2 tablespoons liquid caramel coloring1

Preparation info

Makes
two
1½ pound loaves

Difficulty
Medium

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

I prefer to use three parts bread flour to one part coarse rye, a combination that provides enough gluten to yield a light loaf and enough rye to give the distinctive rye flavor. The coarser cut, sometimes packaged as pumpernickel flour, gives a heartier texture to the bread than fine ground rye flour, so I think of it as a country bread.