Serbian Pumpernickel Bread
Indulge in the rich, earthy flavors of Serbian Pumpernickel Bread, a hearty loaf made with a blend of rye and whole wheat flours for a dense, rustic texture. This traditional recipe highlights unique ingredients like molasses, unsweetened cocoa powder, and aromatic caraway seeds, creating a deep, slightly tangy flavor and a subtle sweetness. Baked low and slow for hours, this bread captures the authentic essence of Eastern European baking, complete with a dark crust and an irresistible aroma. Topped with rye bread crumbs for added texture, it’s perfect for pairing with butter, cheese, or your favorite savory spreads. Whether you’re crafting a classic sandwich or serving it alongside a warming bowl of soup, this loaf is a testament to thoughtful cooking and old-world charm.
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Recipe Information
Ingredients
- 400 grams Rye flour
- 200 grams Whole wheat flour
- 7 grams Instant dry yeast
- 10 grams Salt
- 2 tablespoons Molasses
- 1 tablespoon Unsweetened cocoa powder
- 1 tablespoon Caraway seeds
- 500 milliliters Lukewarm water
- 1 tablespoon Vegetable oil
- 50 grams Rye bread crumbs
Instructions
In a large mixing bowl, combine the rye flour, whole wheat flour, instant dry yeast, salt, unsweetened cocoa powder, and caraway seeds. Mix well to ensure the ingredients are evenly distributed.
In a separate bowl, mix the lukewarm water with molasses and vegetable oil until the molasses has dissolved completely.
Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon or spatula until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, add a small amount of rye flour, one tablespoon at a time.
Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size.
Once the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a round or oval loaf and sprinkle the rye bread crumbs evenly over the surface.
Place the shaped dough onto a baking sheet lined with parchment paper. Cover loosely with the kitchen towel and allow it to rise for another 30-45 minutes.
Preheat your oven to 150°C (300°F). Place a small, oven-safe dish filled with water on the bottom rack of the oven to create steam, which helps develop a crispy crust.
Bake the bread on the middle rack for 2.5 to 3 hours. The low temperature and long baking time are key to achieving the dense texture and deep flavor of traditional pumpernickel.
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. Serve with butter, cheese, or as a base for hearty sandwiches.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 529.0 g | 192% | |
| Dietary Fiber | 93.9 g | 335% | |
| Total Sugars | 35.2 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3774 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
