Ingredients for Pumpernickel Bread

Pumpernickel bread is made from rye flour and is originally from Germany. It is dark brown in color and has a rich chocolate coffee flavor. The bread has been changed throughout the years as the recipe moved from Europe to America. American pumpernickel is more distinctly related to rye bread, and uses commercial yeast to avoid the long baking times of traditional German pumpernickel. Often, American pumpernickel is associated with Jewish cuisine and can be found in stores that sell Jewish rye bread and other deli foods.

In this free video series, our expert will teach you how to make a delicious pumpernickel bread recipe. You will get step-by-step instructions on how to prepare the yeast, how to mix the dry and wet ingredients and how to knead the bread dough. You will also get tips for letting your pumpernickel bread rise, adding egg whites and seeds and finally serving your bread. If you love the smell of homemade bread in your home, let our expert teach you how to make this unique and rich tasting bread.

"Hi my name is Kip and I'm here on behalf of Expert Village. Today we're going to make pumpernickel bread. Pumpernickel bread is a dense, rye, bread. It serves wonderfully with softened cheese, olives, smoked salmon, pickles, you name it, it's a very unique bread. Pumpernickel bread originates from Germany, and you don't see it very often. It has a unique flavor, and it has a host of interesting ingredients, from coffee, to dark chocolate. So let's take a look at the wet ingredients that we'll need to make our pumpernickel bread. Now the wet ingredients that we're going to use, we're going to use coffee, and this is a half cup of warm coffee. Later on we'll have a couple of more cups of coffee, but to start with we're going to use this half of cup to use when we make our yeast mixture. We're going to need a quarter cup of cider vinegar, we're going to need a quarter cup of molasses, we'll need a half an ounce of, I'm sorry, a full ounce of dark chocolate, and we'll need three ounces of butter. Now you can, if you prefer, use just warm water, instead of the coffee that I use, and then use a full tablespoon, later on when we combine our dry ingredients, of instant coffee."