Best Easy No Knead Pumpernickel Bread Recipe
Pumpernickel bread is a hearty and flavorful bread that originated in Germany. Traditionally, it is made with a combination of rye flour and coarse rye meal, giving it a distinctive dark color and rich taste. While the traditional method of making pumpernickel bread involves a long fermentation and kneading process, we have a simplified no-knead recipe that still yields a delicious loaf. Here is the best easy no-knead pumpernickel bread recipe for you to try at home.
– 3 cups rye flour
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 ½ teaspoons salt
– 1 ½ teaspoons instant yeast
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons molasses
– 2 ¼ cups warm water
1. In a large mixing bowl, combine the rye flour, all-purpose flour, whole wheat flour, salt, instant yeast, and cocoa powder. Mix well to evenly distribute the ingredients.
2. In a separate bowl, whisk together the molasses and warm water until well blended.
3. Pour the molasses mixture into the dry ingredients and stir with a wooden spoon until a sticky dough forms.
4. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours to allow for fermentation.
5. After the fermentation period, preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy oven-safe pot with a lid into the oven while it preheats.
6. Meanwhile, dust a clean work surface with some rye flour and turn out the fermented dough onto it. Shape the dough into a ball by folding the edges towards the center, rotating it as you go. Do not knead the dough; simply shape it gently.
7. Carefully remove the preheated pot from the oven and remove the lid. Transfer the shaped dough into the hot pot and cover it with the lid.
8. Bake the bread covered for 30 minutes. Then, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is dark brown and sounds hollow when tapped on the bottom.
9. Once the bread is baked, remove it from the pot and let it cool completely on a wire rack before slicing.
Now, let’s address some common questions about this easy no-knead pumpernickel bread recipe:
Q1. Can I use bread flour instead of all-purpose flour?
A1. Yes, you can substitute bread flour for all-purpose flour if you prefer a chewier texture.
Q2. Can I use active dry yeast instead of instant yeast?
A2. Yes, but you will need to activate the active dry yeast in warm water before adding it to the dough.
Q3. Can I omit the cocoa powder?
A3. The cocoa powder adds depth of flavor and enhances the color of the bread, but you can leave it out if desired.
Q4. Can I add seeds or nuts to the bread?
A4. Absolutely! Feel free to add sunflower seeds, caraway seeds, or chopped nuts to the dough for extra texture and flavor.
Q5. Can I use a bread machine to make this bread?
A5. This recipe is specifically designed for a no-knead method, so a bread machine is not necessary.
Q6. How should I store the bread?
A6. Once completely cooled, store the bread in a plastic bag or airtight container at room temperature for up to 3 days.
Q7. Can I freeze the bread?
A7. Yes, you can freeze the bread for up to 3 months. Slice it before freezing for easier individual servings.
Q8. Can I double the recipe?
A8. Yes, you can double or even triple the recipe if you want to make more loaves. Adjust the fermentation time accordingly.
Q9. Can I make this bread without a Dutch oven?
A9. While a Dutch oven helps create a crisp crust, you can use a regular baking sheet or loaf pan. Just make sure to preheat it in the oven before adding the shaped dough.
Enjoy this easy no-knead pumpernickel bread recipe and savor the rich flavors of this classic German bread right in your own kitchen!