Pumpernickel Krustenbrot
Introduction to Pumpernickel Krustenbrot
Pumpernickel Krustenbrot is a traditional German bread known for its distinctive dark brown color and dense texture. This flavorful bread has a rich history, dating back to the 15th century in the Westphalia region of Germany. Originally, pumpernickel was made using coarsely ground rye grains, which lent it its unique gritty texture. The name 'pumpernickel' itself is often a source of intrigue and debate, with some historians suggesting it is derived from a German phrase meaning 'hard as the devil'. The modern version of this bread, including variants like the Pumpernickel Krustenbrot, often incorporates a mix of rye and wheat flours with a distinctive crust that sets it apart from other types of German bread.
Ingredients
- Rye flour - 500g
- Whole wheat flour - 200g
- Water - 650ml
- Active dry yeast - 10g
- Molasses - 3 tablespoons
- Salt - 15g
- Caraway seeds (optional) - 1 tablespoon
- Cornmeal - for dusting
Preparation
Step 1: Preparing the Dough
To create the traditional taste of Pumpernickel Krustenbrot, it is essential to start by mixing the dry ingredients. In a large mixing bowl, combine rye flour, whole wheat flour, and salt. Stir together with a wooden spoon until the mixture is well sifted. Add the caraway seeds at this stage if you are using them.
Next, activate the active dry yeast by dissolving it in a small bowl with 150ml of water at room temperature. Let it sit for 10 minutes or until it becomes frothy. This ensures that the yeast is alive and will ferment the dough effectively.
Incorporate the yeast mixture into the dry ingredients along with the remaining water and molasses. Mix until everything is well integrated and a sticky dough forms. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky to handle, dust some cornmeal over it and continue kneading.
Step 2: First Rise
Once you have your smooth dough, place it in a lightly oiled bowl and cover it with a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size. The warmth and moisture will aid in the yeast fermentation process, giving your pumpernickel its characteristic texture and flavor profile.
Cooking Process
Step 3: Shaping the Dough
After the first rise, turn the dough out onto a lightly floured surface. Gently punch it down to release any air bubbles that have formed during the rising process. Shape the dough into a round or oval loaf, depending on your preference, and place it onto a baking sheet lined with parchment paper and dusted with cornmeal.
Step 4: Final Rise
Cover the shaped loaf with a damp towel again and let it rise for another hour. This final proofing will help in developing the bread’s final texture and structure. Meanwhile, preheat your oven to 210°C (410°F).
Step 5: Baking the Bread
Before placing the loaf in the oven, lightly brush it with water to ensure a crisp crust. Bake the bread in the preheated oven for 35 to 40 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped at the bottom. You can set a cooking timer to keep track of this step.
How to Enjoy Pumpernickel Krustenbrot
Pumpernickel Krustenbrot pairs wonderfully with a variety of toppings. You can enjoy it fresh from the oven, slathered with butter, or accompanied by cheese and deli meats for a more substantial meal. The bread's robust flavor also complements soups and chowders, making it an excellent choice for dipping. Serve alongside salads for a light yet filling meal or simply on its own with a hearty spread of your choice.
For an authentic German experience, pair this bread with a classic Oktoberfest-style beer or a robust red wine, which will further accentuate its rich, earthy flavors. Store any leftover bread in a bread bin or brown paper bag at room temperature, where it can last for several days.
Experiment with making variations of this bread by adding nuts, seeds, or even dried fruits to the dough, exploring new flavor combinations that complement the dense, hearty texture of Pumpernickel Krustenbrot.