You are going to love this Easy Oil-free Pumpernickel bread recipe! It is simple, easy methods and is soft, moist with the perfect touch of sweetness!
Nothing satisfies quite like a beautiful homemade bread, am I right? I love homemade bread, but I really love this homemade pumpernickel bread recipe that is naturally vegan and also is oil-free. Most pumpernickel bread recipes contain oil. But it is simply not needed.
We get plenty of moisture from the water, but especially the molasses. Molasses plays two roles here: it adds sweetness that we all love in pumpernickel bread, but it also enhances the moisture of the bread. The flax also has natural fat and gives moisture.
Easy Pumpernickel Bread Recipe
Traditional pumpernickel is a German bread that is made with all rye flour is very, very dense and heavy and slow-baked for a really long time.
We are not doing all that because the pumpernickel bread most of us are familiar with in America is much different and is made with a combo of rye and regular flour and is still dense, but soft and a beautiful bread texture.
So, that is the type of version I’m sharing today. I’m all about easy recipes and this oil-free pumpernickel bread recipe is crazy easy. It’s also healthy!
Pumpernickel Boule Recipe
Once it’s chunky like this, pour out onto a clean work surface. Knead the dough for about 7 minutes or until smooth and elastic.
Place the dough into the bowl and cover with a towel. Let it rest for 90 minutes. It will not double in size, but will get puffy.
Reshape into a ball, place on parchment paper lined pan and rest another 90 minutes. It will puff up just a bit more.
Sourdough Rye Bread (with 100% Rye Flour) ⋆ My German Recipes
Score the bread if you wish and bake at 400°F for 30 minutes until hard and crusty on the outside and it sounds heavy and hollow when tapped.
Note: I baked this bread scoring it and also a version not scoring it (picture above). Both turned out fabulous, so it’s up to you. It does look more pretty and rustic with the slices on top, so I slightly preferred the look. If you score, just do 3 lines about 1/2 inch deep across the top of the bread.
Check out that beauty. This healthy pumpernickel is delicious on its own, but pumpernickel also tastes amazing, of course, with a dab of butter.
Steakhouse Style Pumpernickel Bread
MOLASSES: Regular molasses is sweeter than blackstrap, which is extremely bitter. The pumpernickel bread won't really have any sweetness if you use blackstrap and may taste bitter, so I advise against it. You can find regular Grandma's brand molasses at most stores like many groceries and Target, Walmart, Kroger, etc.
CLIMATE: As we know, baking is scientific and different climates and atmospheres will affect moisture in doughs and baking times can vary. I can only vouch for how this bread turned out in my climate, Houston, Texas. I've made this bread 3 times and this exact recipe and baking time worked perfectly each time. Follow the directions as written and if after kneading the dough for several minutes it still seems too dry, add just a teaspoon of water at a time just until it comes together. It should be slightly tacky but easy to work with, not sticky. If it's too sticky or wet, then your bread will be too doughy when baked. I also did not need any extra flour on my surface to knead the dough, as the ratios were perfect.
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.Naturally leavened with sourdough starter, this hearty sourdough pumpernickel bread is made using dark rye flour (or pumpernickel flour) and molasses. It's robust aroma, deep color and intense flavor will have you making this many times over.
German Dark Rye Bread Recipe • The Good Hearted Woman
A traditionally German bread, sourdough pumpernickel can be a difficult dough to work with due to the lack of gluten in dark rye flour. For this reason, I have balanced out this dough with bread flour so that it is a recipe accessible to sourdough beginners.
This sourdough pumpernickel bread recipe will give you a denser bread than you may be used to. The crumb is more moist and tighter than sourdough bread made with white flour because rye flour has less gluten-forming protein. It has a unique flavor - it's intense and has a distinct sweetness that sits well alongside the familiar tangy sourness that comes from using sourdough starter to leaven the bread.
If you love using rye flour for sourdough baking, you might also enjoy thisrustic sourdough rye bread, sourdough rye bagelsor thiseasy whole wheat rye sourdough bread.
Pumpernickel Bread (raw, Vegan, Gluten Free)
There are so many reasons to love this sourdough pumpernickel rye bread! It's a little different to making a simple white sourdough loaf, which is why I love baking this for something a little different.
Here are the main ingredients of this sourdough Pumpernickel with links so you can purchase them easily. Some of them may not be available at your local grocery store so you might need to go to a specialist bread making store or purchase them online. I've also added some variations and substitutions further down the post.
This is dark rye flour or coarse rye meal. It is darker than light rye and feels more coarse when you run it through your fingers.
Pumpernickel Bread Recipe (light And Lofty)
Sourdough pumpernickel is a dark rye bread leavened with sourdough starter or wild yeast. It is German in origin and known for its rich, dark color and flavor.
Traditionally, Pumpernickel is made using whole rye berries that have been coarsely ground. It's baked at very low temperatures for up to 24 hours. This unique slow baking process gives the bread its intense color and thick crust.
In more modern times, Pumpernickel has been made using molasses, black coffee and even cocoa to achieve the intense richness and color. Caraway seeds are often added for flavor and texture.
Easy Rye Bread Recipe
Pumpernickel sourdough bread is a beloved option for those who enjoy robust, hearty bread with a distinctive taste. It pairs well with a variety of toppings and spreads, such as cream cheese, smoked salmon, pickles, or cured meats, making it a versatile and satisfying choice for sandwiches or as a side to complement hearty soups and stews.
Both sourdough pumpernickel and sourdough rye bread are leavened using an active sourdough starter. Rye bread is made using light rye flour, which has been processed so that the bran and germ has been removed, leaving only the starchy endosperm.
Pumpernickel bread is made using dark rye flour or coarse rye meal, where both the bran and germ are milled (a bit like whole wheat flour). This results in a heavier, more nutritious flour.
Whole Grain Pumpernickel, And A Look At Our New Faqs Page
Rye bread is typically cooked for a shorter amount of time, whereas traditionally pumpernickel is baked for a very long time, albeit at lower temperatures. This allows the natural sugars in the flour to caramelise - resulting in a darker, deeper color and flavor profile than rye bread.
Making this sourdough pumpernickel bread recipe may present a few challenges if you aren't familiar with working with rye flour - and particular dark rye flour. Rye flour is difficult to work with because it has less gluten-forming protein than all purpose flour or bread flour. But stick with it, it's definitely worth the pain! And once you've made it a few times, you'll get better at handling the sticky dough.
I like to create a levain using my sourdough starter and dark rye flour, however this is definitely not essential and you can use your regular sourdough starter (fed with all purpose flour or bread flour) to make this bread.
Gluten Free Pumpernickel Bread (dairy Free)
To make my rye levain I feed 20g of my regular sourdough starter with 50g of dark rye flour and 50g of water and leave it to double. You could also use lighter rye if you prefer.
Then add your dark rye flour, bread flour, dark malt powder and salt and mix altogether with the end of a wooden spoon.The dough will be fairly shaggy and only just brought together. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.
After the dough has been through autolyse you need to bring it together into a ball. You'll notice that the dough is fully hydrated after soaking all the water up.
Pumpernickel Bread Ii Recipe
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a rough ball is formed. You shouldn't need more than about 20-25 folds to form the ball (and remember that rye flour will make the dough stickier than you're used to so don't worry if it still looks like a big ol' mess).
Once the dough has formed into a rough, sticky ball, pop the plastic wrap back on and let it rest for 30 minutes.
Aim to do around 4-6
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