Easy Pumpernikel

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'.

There's German Pumpernickel and American Pumpernickel....pumpernickel - traditionally made with sourdough starter and pumpernickel made with a commercial yeast levain. 

But, sometimes, you just want a nice easy pumpernickel. One that you can put together without too much planning and forethought. 

This is that.....


175 gms wholemeal flour

280 gms rye flour

115 gms strong white bread flour

7 gms instant yeast

1 tablespoon dark sugar

85 gms treacle

1 tablespoon olive oil

1½ teaspoon crushed sea salt

350 gms of tepid water


In a large bowl add the flour, salt and sugar. Mix well. 

Add the water, treacle, yeast and oil. 

Mix well.

Tip the mixture onto a work surface and knead for ten minutes until you have a soft dough. 

Place the dough in a lightly-oiled bowl, cover and leave in a warm place until it doubles. This may take between 1hr and 2hrs. 

Tip the dough out onto a barely-floured board. Knock back and divide into two. 

Shape for 2 x 1lb loaf tins. 

Cover and leave to proof for about 30 - 60 minutes or until it has doubled. 

Preheat the oven to 200⁰C.

Bake for 30 minutes until golden brown and hollow when tapped on the bottom. 

Leave to cool before slicing. 


It's such a very tasty loaf - it has the subtlest back taste of almost aniseed....and it pairs fabulously with smoked salmon. 

Happy baking..


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