Serbian Pumpernickel Bread

"I got this recipe from a friend of my mom's-it's a recipe passed down for many generations. If you like dark bread, you will love this! It's addictive!"
 
Download
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
2hrs 45mins
Ingredients:
15
Yields:
2 loaves
Advertisement

ingredients

Advertisement

directions

  • Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
  • Dissolve yeast in the warm water; let stand 10 minutes.
  • Add to chocolate mixture and add sugar and salt.
  • Mix in rye flour and bran, kneading well.
  • Knead in white flour (I use a kitchenaid).
  • Grease the bread, cover and let rise until doubled.
  • Form into 2 round loaves; let rise again till double.
  • Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
  • Bake another 20 minutes until loaves sound hollow.

Questions & Replies

default avatar
  1. Matthew
    Please disregard my previous post. I was studying recipe hoping to identify a misstep. Sure enough...there it was...I was only putting in 1 T yeast, not 2 as called for! Anxious to have another go at it!
     
  2. Matthew
    Quite new to bread baking! In the past several days I have made two, two loaf batches. Very diligent regarding directions with particular attention paid to the liquid temperatures. Neither attempt seemed to rise to double its volume resulting in absolutely delicious bread yet rather flat. Would appreciate any advice or tips. *Proofed in oven, once with pan of hot water, again for close to 2 hrs.
     
Advertisement

Reviews

  1. Nimz_
    This made two beautiful loaves of bread. This was a different experience for us since neither of us have ever had Pumpernickel bread and didn't really know what to expect. Found it to have a very bold taste with the rye and caraway seeds dominating the flavors. I could not find the dark rye flour so my bread didn't turn out as dark as it probably should have. Made pumpernickel croutons for recipe #97936 Thanks Kaarin for sharing. :)
     
  2. linda s.
    My daughter was looking for a pumpernickel bread recipe to taste as great as the one she craved from her bakery. When we tried this one she knew we had found it! All her friends and family from kids on up raved and became addicted to it just like its author had bragged ! A true find!
     
  3. SweetsLady
    This is loaded with flavor! Great dark bread! I did put in loaf pans instead of making round loaves. I also couldn't find wheat bran (still looking), so I crushed up some wheat bran flakes in blender. It worked great!
     
  4. Glori-B
    Fantastic! Wonderfully flavorful bread! I made this bread for my brand new DIL who was born and raised in Serbia. She said it was the best she had ever had! I made it exactly as written, except for the bran; I substituted oat bran for the wheat because that is what I had on hand. Thank you Kaarin for a wonderful recipe!
     
  5. Chef Kate
    What wonderful bread! At first I thought the dough was too heavy--but I followed instructions, let it rise twice and baked. We had two wonderful loaves, each with a great crust and a wonderful dense crumb, very rich flavor. My only departure from the recipe was to use fennel seeds instead of caraway. Everyone LOVED this bread. Thanks, Kaarin!
     
Advertisement

Tweaks

  1. Glori-B
    Fantastic! Wonderfully flavorful bread! I made this bread for my brand new DIL who was born and raised in Serbia. She said it was the best she had ever had! I made it exactly as written, except for the bran; I substituted oat bran for the wheat because that is what I had on hand. Thank you Kaarin for a wonderful recipe!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes