message from Helene
When Thermomix Baking Blogger Sophia offered to create a recipe for SuperKitchenMachine it was easy to say “Yes please!” I instantly knew what to ask of this expert baker with German background: something I’d always wanted to create for this blog, but never had the time to develop — a proud and proper pumpernickel bread recipe!
Sophia was up for the challenge. Without hesitation she turned around, clicked her heels three times, and handed over this wonderful loaf. It’s everything you’d want in a dark, moist and substantial pumpernickel. Once you find a source for whole rye kernels (try the bulk section at your local health food store), you’ll get hooked on feelings of self-gratification that come from making your own pumpernickel.
This pumpernickel bread recipe makes full use of Thermomix functionality by doing all of the following: coarse grinding, fine grinding, warming and mixing. (I just love a recipe that uses multiple Thermomix functions to show off what this super kitchen machine does best, don’t you?) Thank you Sophia!
Sophia’s Pumpernickel Bread recipe
from Thermomix Baking Blogger Sophia…
Pumpernickel or black bread is a traditional German recipe. The savoury, malty taste comes from the black treacle (molasses) that is used to give this dark bread its distinctive colour and flavour. You can have it with butter and chives or some fresh raspberry jam. It stores well for one week because it contains so much moisture.
- 375g (13.2 oz) whole rye grains
- 250g (8.8 oz) buttermilk
- 75g (2.6 oz) low fat natural yogurt
- 1 Tbsp dry active yeast
- 60g (2 oz) molasses (or black treacle)
- 1 Tbsp salt
- 100g (3.5 oz) sunflower seeds
- 125g (4.4 oz) milk
- 20g (.7 oz) porridge oats
- Pour 125g (4.4 oz) rye grains in the mixing bowl. Blend to a fine powder 1 min/speed 10. (To avoid dust building up place kitchen towel between lid and measuring cup.) Fill into a separate bowl.
- Place 250g (8.8 oz) rye grains in the mixing bowl and blend to a coarse mixture 10 sec/ speed 10. Fill into the same bowl as the flour.
- Add buttermilk, low fat natural yogurt, dry active yeast, molasses to the mixing bowl. Warm 2 min/37ºC (100 F)/speed 2.
- Add salt, the rye flours, sunflower seeds and milk to the mixing bowl. Mix 3 min/REVERSE/speed 4.
- Grease a two-pound loaf tin with butter and dust with porridge oats, leaving some oats on the bottom of the tin to coat it. Pour dough mix into the prepared tin. Cover the top tightly with foil.
- Take a large roasting pan and fill with warm water to a depth of about 5cm (2 in). Place the bread tin into the roasting pan with water and let proof for 30 minutes. Preheat oven to 150ºC (300F).
- Insert the pan with water and bread tin into the oven and bake for 3 hours. Check after 1½ hours to be sure there is still water left and refill as needed. Repeat after 2½ hours.
- After 3 hours, remove from oven and leave to cool for 10 minutes. Then, place the pumpernickel on foil and wrap tightly. Keep on a cooling rack until cool for at least 4 hours.
- Store in foil or a bread bag for up to 1 week.