It’s swap time! Christianna this month proposed a wild rice stuffing. Almost immediately I decided to swap wild rice for wheat or rye berries. I thought for a while and then it came to me: pumpernickel bread.
I am not talking about american pumpernickel bread, I’m talking about the original pumpernickel bread. The German version. While pumpernickel bread over here is pretty much bread whit molasses for dark coloring, the German version is much more like a pudding than it is a bread. The German version includes all sorts of berries and seeds and they are cooked slowly in a steamy oven. The end result is a sort of steamed grain pudding.
A slice of this bread with jam or marmalade is a great way to start your morning . And a slice of this with ham at lunch is going to keep you full for quite a while. Also it is great with smoked or cured salmon.
Now click on the frog to see what my fellow bloggers did!
Ingredients
- 1/2 lb rye berry
- 1/4 lb wheat berry
- 1/2 lb flour
- 1/4 lb sunflower seeds
- 1/4 lb flax seeds
- 1/4 lb pumpkin seeds
- 1/2 cup molasses
- 1/2 cup milk
- 1/2 cup water
- 2 tsp activated dry yeast
- 2 tsp salt
Directions
- Soak the rye and wheat berries overnight in water to soften them up. I once tried making the bread without presoak and it wasn't a bit too crunchy.
- When the berries have softened up, Drain them and in a bowl mix all the ingredients.
- Put in a buttered and floured sandwich bread mold and bake at 260F for 3 hours. The oven should be steamy, so put a pot with water at the bottom of the oven.
- At the end of the cooking process, cover the bread with aluminum foil and let it rest in the turned off oven for another 2 hours.
Hi! I'm PolaM, the Italian cooking in the Midwest.
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ciao!!grazie che passi sempre!!bellissima questa ricetta!!
ps: se fai qualche mia ricetta e la pubblichi fammi sapere, io poi inserisco sempre il link nel post di riferimento di quella specifica ricetta.
Federica recently posted..Focaccine e tarallini senza lievito al Kamut
Ok Se capita ti faccio sapere sicuramente!
This looks GORGEOUS! I NEVER make bread and am realizing that I need to rectify that, and this one looks too delicious to skip. Printing to adapt for my diet. Thanks for it, and congrats on Top9 partner! Sorry it took so long to comment… been a busy month and am just catching up on the delicious swappers! Happy February!
Jacqueline – The Dusty Baker recently posted..Roasted Kabocha Squash with Cassava Bread Stuffing (vegan, gluten free) – Burwell Recipe Swap
Oh my goodness…your bread looks so good! So hearty and packed with protein and flavor. I really can’t wait to try you recipe.!
Alli recently posted..Portabella Mushroom and Wild Rice Dressing
Thanks! Let me know how it goes!
I have never had a pumpernickel bread but I like the idea of a steamed grain pudding! Great take on the swap!
Shumaila recently posted..Spinach & Mushroom Omelet baked in a Bread Boule
Nothing is sexier in a loaf of bread than lots & lots of whole grains, to be covered in butter & jam!
xo
http://allykayler.blogspot.com/
Thanks for stopping by! I’m glad you like my recipe! Hope to see you around again!
Congrats on top 9 Pola! This looks so appetizing! I loved the way you made it. Awesome presentation as well! http://cosmopolitancurrymania.blogspot.com
Purabi Naha recently posted..Thai Green Curry with Roasted Duck
I am sure this bread is flavorful. What more with so much goodness. Got to go look for the ingredients and bake this bread.
Ohhh mamma quanto mi piace!!!! I used to eat this so much in Germany and Denmark… it is fantastic with smoked salmon! Amazing recipe Pola! Well done and congrats on another well deserved Top 9!!!
)))))))
Manu recently posted..Comment on TUSCAN CABBAGE SOUP by Lindsey@Lindselicious
questi tipi di pane tedeschi li adoro!
la loro consistenza mi piace tanto
Gio recently posted..Tradizione – Tortano con i cicoli
I am making this. As soon as I can get to the bulk foods section of my grocery store for all the ingredients I am soaking those grains+seeds overnight and making this bread! Yum! I love breads that are heavy on the whole grains and light on the flour but I’ve never baked them myself. Your recipe is so simply and wonderfully written (unlike many bread recipes)!
Rachel recently posted..Wild Rice, Mushroom, and Tempeh Dressing
This looks realllllly yummy. Seems like the perfect vessel for some juicy cherry preserves and maybe just a touch of cream cheese…
Laura Rees recently posted..Creation does not always enhance affection
as a german, i fully approve… the pumpernickel recipes i’ve found in american bread baking books are really just wheat bread w/ a little rye – nothing like what i’m looking for when i think pumpernickel! thanks for posting!
Sofie Dittmann @thegermanfoodie recently posted..Egg Liqueur Cake (Eierlikörkuchen)
I love your recipe. It is easier that the one I have in my bread baking book. Keeping it. Big-big thanks!
Please visit my blog there is a surprise for you!
Alida recently posted..Liebster Blog Award
I never tried a bread like this, definitely will give it a shot if I have a chance.
Raymund recently posted..Almond Jelly
I love that you went out on a limb with this recipe, and transformed it into something totally different. Great take on the swap, and the bread sounds amazing!
This is so creative! Whenever I see pumpernickel bread I think of my Aunt’s spinach dip that she serves with the round pumpernickel bread – thanks for bringing up some great memories!
Congrats on top 9!
Kim Bee recently posted..Maple Glazed Nuts for SRC
Congrats on Top 9!
You’re right about the American styled pumpernickle … dark bread! I love this grainy version better.
ping recently posted..DIY: Candied Ginger
I love this type of Rye and Pumpernickle bread. We often buy it our local CoOp. Your version looks beautiful and I’m thrilled that I now have a recipe to make this! Thanks Pola!
This makes me think I haven’t really had good pumpernickel bread. Your recipe looks wonderful–I’m thinking a couple of slices of these with some good butter and a couple of radishes would be a great light lunch.
Cucina49 recently posted..Messing with a Classic
I love German bread. I learned to appreciate it whilst living in Germany for a while. It is such a healthy, flavorful bread which is definitely a winner. Pumpernickel bread with jam is to die for. Mmm…
Alida recently posted..Chicken with herbs and olives
I love German pumpernickel bread! It’s one of my favorite treats when I visit my sister in Frankfurt:)
Now I have to go and hunt the wheat berries for this recipe! Look how gorgeous it is!
BTW, Gnocchi with Savoy Cabbage sound amazing (Savoy Cabbage is so wonderful and so underrated:)
Lana recently posted..Get Your Freekeh On
io adoro questo pane, una versione simile c’è all’Ikea, esiste il preparato e io lo compero spesso. è favoloso con burro e marmellata ma anche con il miele o con un buon gorgonzola
Ciao Ely
Being German I have to say – your rendition looks perfect!
Kiri W. recently posted..Vegetarian Chinese Beef And Broccoli
Oh wow, I’m really intrigued by your take on the recipe swap! I can imagine eating this for basically any and every meal of the day, I love all of the ingredients!
Sai che non conoscevo questa ricetta, ha letteralmente stuzzicato il mio appetito, segno subito la ricetta. Buona settimanaDaniela .
Daniela recently posted..Sandwich di gastronomico con granciporro, finocchi e ravanelli
Ciao piacere di conoscerti, come vedi ricambiamo volentieri la visita! Complimenti per il blog e per il piatto delizioso!
Un abbraccio a presto!
Pola! This is gorgeous bread! I have learned something new today about Pumpernickel’s as well, thank you. Since becoming gluten free this bread (well the Americanized pumpernickel I suppose by your description) has not been something I can enjoy but so loved the flavor of it. I’ve not seen a bread quite like this and love all the texture! Very clever girl….
Toni @ Boulder Locavore recently posted..Wild Rice-Sumac-Cayenne Wings and New Planet Gluten Free Beer
You made that Pola? That is amazing… I love this kind of bread…must be my German genes.
Nuts about food recently posted..Buttery Greek Ravani with coconut and orange syrup
That looks bursting with goodness! I’ve eaten plenty but never tried to make it myself-perhaps I should now!
Lorraine @ Not Quite Nigella recently posted..Watermelon Rind Jam (I’m totally serious here)
Now THIS is Pumpernickel. I think i would love it best with that smoked salmon on top, with a little dill and cream chesse.. ooh you are making me hungry!
Great post – this bread sounds really good, and as you describe, very versatile. Something to try over a weekend for sure. I wish I had a slice ready to go for breakfast tomorrow morning.
Camilla ~ Caffay Way recently posted..Wild Rice and Rainbow Chard Soup with Shredded Chicken
omg, I am sure this is delicious and healthy, unlike american bread which sadly is mostly pap these days. I’m gonna make this. I hope I can find the berries. thanks for posting.
I really like hearty breads and this pumpernickel is wonderful. The photo of the slice with jam would be a perfect breakfast for me tomorrow:)
Lora @cakeduchess recently posted..Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}
I love dense breads like this. I’m sure my husband of German descent would love it, as well.
Jean (Lemons and Anchovies) recently posted..Tapas: Peri Peri Pepper-Almond Dip with Marinated Anchovies
What a great recipe! I haven’t had real pumpernickel in … five years? Six years? Thanks for reminding me of what a great dish it is!
Burwell General Store recently posted..Wild Rice Oatmeal
It looks like such a wholesome delicious bread full of all that goodness! Would love a slice of this for my lunch topped with some tomato and avocado…yum!
Anna @ the shady pine recently posted..Sticky buns
I haven’t had pumpernickel in forever. This looks so hearty and inviting. Great way to mix up the original recipe. The photo with the jam is amazing.
Kim Bee recently posted..Wild Rice Pizza for Burwell Vintage Recipe Swap
Wow, what a great idea! And it looks like such an easy bread to bake… I love it!
The Cozy Herbivore recently posted..Wild Rice Horchata