What To Do With Fresh Milled Rye – Make Pumpernickel

What To Do With Fresh Milled Rye – Make Pumpernickel Bread of course! Well, even if you don’t like the taste of a strong hearty Rye bread, you will still LOVE this Pumpernickel Bread Recipe! However, don’t fret, because if you do in fact love the taste of a strong Rye bread, this recipe can be altered for that as well.

What Actually Gives Rye & Pumpernickel That Iconic Strong “Rye” Taste?

What Actually Gives Rye & Pumpernickel That Iconic Strong “Rye” Taste? However, it is not the Rye Flour, it is actually the Caraway seeds that gives the bread recipe that punch you recognize. So, most people either love it or hate it. We have 2 on each side of this argument in our family. I am on the side of a lighter non “Rye” taste. So, I was a little reluctant to try to make a Pumpernickel Bread Recipe. But, my two family members that love Rye, have been asking for it. So, after some research on Rye and Pumpernickel Breads, I cam up with a compromise. I am glad I did, because this has become a very popular bread option for our family!

I like to brew tea to make my Pumpernickel, mix the tea, water, and flour and let sit for 1-2 hours to help the gluten to develop before kneading.

What Does The Word “Pumpernickel” Mean Anyways?

Pumpernickel Means A coarse, dark, sour bread made of unsifted rye flour. So, that means Fresh Milled Rye Flour is the way to go! Also known as black bread, brown bread, or even “break wind bread.” Maybe because of all that good fiber in it! Pumpernickel seems to be of German Origin. So, while my recipe for Pumpernickel may not be a traditional or original recipe, it is a delicious recipe that everyone in my family will devour!

Is Pumpernickel Good For You?

Yes, Pumpernickel is very goof for you! So, for it to be considered true pumpernickel, it needs have whole-grain rye flour. Commercial Flours have the bran and germ sifted out. And, it is these very parts of the rye berry that give pumpernickel its rich chocolate color and wonderful nutrition. Also, this tasty bread is high in fiber and loaded with vitamins and minerals. Lastly, in general, Pumpernickel is known to be cholesterol free and low in fat.

What Is Whole Rye?

Well, at one time Whole Rye was considered to be a weed that invaded the wheat fields. But, because of it’s hardiness, it worked it’s way into the fields, and on to our tables. Often eaten by those who are looking for an improved wheat bread, with a little more robust flavor. Whole Rye can be ground into a flour just like wheat, but it does not contain a lot of gluten, so often times, to make a yeast risen bread, a wheat variety that has a higher gluten is added to make a lighter airier bread.

Ingredients For This Fresh Milled Rye Pumpernickel Recipe

• 1 cup Brewed Warm Black Tea (235g)
• 3/4 cup water (175g)
• 4 TBSP melted butter
• 1/8 cup Molasses
• 2 TBSP sugar
• 1 TBSP heated milk
• 1 tsp salt
• 1 egg
• 2 TBSP cocoa powder
• 2 cups Fresh milled Rye flour (Mill 1 cup Rye Berries- 210g)
• 2 & 3/4 cup Fresh milled Hard white flour (Mill 1&1/2 cup hard white wheat berries – 325g)
• 2&1/4 tsp instant yeast
• *optional if you like a strong Rye flavor – 1 TBSP Caraway Seeds

Instructions For Making This Fresh Milled Rye Pumpernickel Bread

1. Brew 1 cup of Black tea. Combine water to make a total of 1&3/4 cup liquid.
2. Mill Your Fresh Milled Rye & Hard Wheat Berries to get flour.
3. Next, combine Fresh milled flour, tea, and water until no dry flour is left. Let sit for 1-2 hours for the gluten to start to develop and let fresh milled flour absorb all the liquid. (You can skip this step, you may just need to knead longer)
4. While that mixture is sitting, heat up molasses, milk, sugar, salt, and butter in a heat safe dish. Pour this mixture into the flour/tea mixture.
5. Next, add cocoa powder and mix, it will look separated, just keep slowly mixing, it will come together.
6. Scrape down the sides as needed.
7. Add egg and mix to combine. *optional if you like a strong Rye flavor – add Caraway Seeds (I omit these for my family)

8. Lastly, add the yeast and combine.

9. Knead dough until it passes the window pane test. HERE is an example of the window pane test

10. Let dough rise, covered for 1-2 hours or until doubled in size.

Shaping The Fresh Milled Rye Pumpernickel Bread

11. Next, After dough has doubled, shape dough, cover and let rise a second time for 30-40 minutes.

12. *optional for shine & topping – Brush loaf or rolls with an egg wash, then sprinkle with rolled oats.

13. During the second rise, preheat oven to 400*F

14. Then, Once doubled after the second rise, bake for 25-30 mins.

15. Lastly, Remove from pan and let cool before slicing.

Vegan Sandwich Bread Recipe

Here is my simple recipe for Vegan Sandwich Bread. No, we are not vegan, but sometimes you need a bread without a lot of ingredients. There are many reasons for this including, but not limited to:

• Making bread for someone with allergies
• Grocery Budget
• Ingredients may be out of stock or hard to find
• Ingredients may be priced higher than expected
• Don’t have an ingredient on hand
• Vegan diet
• And other dietary needs

So, here is that recipe:

How To Make Sandwich Bread With No Eggs, Milk, or Butter

If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I recommend Starting There!

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Fresh Milled Rye Pumpernickel Recipe

Pumpernickel From Fresh Milled Rye Flour

What To Do With Fresh Milled Rye – Make Pumpernickel Bread of course! Even if you don't like the taste of a strong hearty Rye bread, you will still LOVE this Pumpernickel Bread Recipe! However, don't fret, because if you do in fact love the taste of a strong Rye bread, this recipe can be altered for that as well. If you like a strong Rye flavor add Caraway seeds

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

rise time 2 hours hrs

Total Time 4 hours hrs

Servings 2 loaves

Ingredients

  

• 1 cup Brewed Warm Black Tea 235g
• 3/4 cup water 175g
• 4 TBSP melted butter
• 1/8 cup Molasses
• 2 TBSP sugar
• 1 TBSP heated milk
• 1 tsp salt
• 1 egg (2 eggs if you want to egg wash)
• 2 TBSP cocoa powder
• 2 cups Fresh milled Rye flour Mill 1 cup Rye Berries- 210g
• 2& 3/4 cup Fresh milled Hard white flour Mill 1&1/2 cup hard white wheat berries – 325g
• 2&1/4 tsp Instant yeast

*optional if you like a strong Rye flavor – 1 TBSP Caraway Seeds

Instructions

 

• Brew 1 cup of Black tea. Combine water to make a total of 1&3/4 cup liquid.
• Mill Your Wheat Berries to get flour
• Combine Fresh milled flour, tea, and water until no dry flour is left. Let sit for 1-2 hours for the gluten to start to develop and let fresh milled flour absorb all the liquid. (You can skip this step, you may just need to knead longer)
• While that mixture is sitting, heat up molasses, milk, sugar, salt, and butter in a heat safe dish. Pour this mixture into the flour/tea mixture.
• Next add cocoa powder and mix, it will look separated, just keep slowly mixing, it will come together.
• Scrape down the sides as needed.
• Add egg and mix to combine.
• *optional if you like a strong Rye flavor – add Caraway Seeds
• Lastly, add the yeast and combine.
• Knead dough until it passes the window pane test. HERE is an example of the window pane test
• Let dough rise, covered for 1-2 hours or until doubled in size.
• After dough has doubled, shape dough, cover and let rise a second time for 30-40 minutes.
• *optional for shine & topping – Brush loaf or rolls with an egg wash, then sprinkle with rolled oats.
• During the second rise, preheat oven to 400*F
• Once doubled after the second rise, bake for 25-30 mins.
• Remove from pan and let cool before slicing.

Keyword black tea, fresh ground flour, fresh milled flour, pumpernickel, rye

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