Pumpernickel Bread

Preparation info
  • Yield:

    4

    loaves, 1 pound 8 ounces each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

This is my version of the well-known German dark bread. The name pumpernickel comes from two German words. The first, pumper, means “to break wind,” and the second, nickel, which means “demon,” are probably both references to the old-fashioned pumpernickel bread, which was unleavened, dense, and slightly sour. The small amount of yeast added to this recipe gives the bread a lighter texture, but it will still take much longer to proof than other breads. Pumpernickel brea

Ingredients

Method