Pumpernickel Sticks Recipe

Introduction to Pumpernickel Sticks

Pumpernickel Sticks are a delightful twist on the traditional German bread, pumpernickel. This bread is known for its dense texture and hearty flavor. Originating from Germany, pumpernickel has a rich history, traditionally baked using coarsely ground rye. The long baking process imparts a characteristic dark color and complex flavor. In this recipe, we'll adapt the traditional method to create snack-friendly Pumpernickel Sticks that retain the authentic taste but are conveniently sized and shaped.

Ingredients

• Rye flour - 300g
• Whole wheat flour - 100g
• Water - 350ml
• Molasses - 50g
• Active dry yeast - 1 packet (7g)
• Salt - 10g
• Cocoa powder - 15g
• Caraway seeds - 1 tablespoon
• Butter - 25g, melted
• Apple cider vinegar - 1 teaspoon

Preparation

Activating the Yeast

Start by activating the active dry yeast. In a small bowl, combine the yeast with 100ml of warm water (around 40°C) and a pinch of molasses. Stir gently and let it sit for about 10 minutes or until it becomes frothy.

Mixing the Dough

In a large mixing bowl, combine rye flour, whole wheat flour, and cocoa powder. Add salt and caraway seeds and mix well. Create a well in the center and pour in the frothed yeast mixture, remaining water, molasses, melted butter, and apple cider vinegar. Mix until all ingredients are well incorporated and a sticky dough forms.

Kneading the Dough

Transfer the dough to a floured surface and knead for about 10 minutes. The dough should become smoother and more elastic, though still tacky to touch.

Proofing the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and leave it to rise in a warm spot for about 2 hours or until it doubles in size.

Cooking Process

Shaping the Sticks

Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a rectangle about 1 cm thick. Cut the dough into strips, approximately 1.5 cm wide and 10 cm long, creating stick shapes.

Second Rise

Place the dough sticks on a baking tray lined with parchment paper. Cover them lightly and let them rise for another 30 minutes.

Baking

Preheat your oven to 190°C (375°F). Once the sticks have finished their second rise, bake them in the preheated oven for about 15-18 minutes or until they are firm and have a rich brown color. Ensure you set a cooking timer to keep track of the time accurately.

Enjoying Pumpernickel Sticks

Let the pumpernickel sticks cool slightly before serving. These sticks are perfect for dipping into hearty soups or enjoying with cheese spreads. Their robust flavor pairs beautifully with creamy or tangy dips. Thanks to their portable size, Pumpernickel Sticks also make an excellent on-the-go snack, adding a twist of tradition to your everyday routine.

Additional Tips

• For a gluten-free version, substitute rye and whole wheat flour with gluten-free flour blends.
• Add seeds such as flax or sunflower for extra texture and nutrition.
• Experiment with adding herbs or garlic powder for a flavorful variation.