I’ve made this twice. First time exactly as the recipe. It was delicious and slightly sweet. The kind I buy at the store has a tang to it so next time I made it I used sourdough. It came out exactly like commercial pumpernickel. Both versions were excellent, just depends on your preference.
This bread is an absolute joy to make. Easy to follow directions and a wonderful flavor. Add a slice of meat or your favorite cheese to a slice and it is simply heaven. Thank You Titli for this wonderful recipe! --Shawn
Titli, I just wanted to thank you for this video. I've been looking for this exact recipe. I also love that your personality shines through in your videos. You made me smile. Thank you for that!
I have been looking for a German bread recipe for a long time on the Internet. I found it. Your recipe is exactly the one I have been looking for. thanks so much for sharing it. The bread looks SO GOOD!
I’m making this tomorrow! Have to get some bulgur wheat first. Found the Treacle on Amazon and almost ready to go. I’ve been looking for this type of Pumpernickel recipe for some time and sure happy you posted it! Thank you
What a wonderful recipe! The bread looks delicious, so different than what I see labeled Pumpernickel in the store. I will have to make this in the winter, cause six hours in the over would blast me right out of here this time of year. Thanks so much for this recipe!
FANTASTIC for a person like me. Some might not like this video since it's not "authentic" but some of us (me) are grateful to learn a new recipe. It's a good start. Maybe one day I'll stab myself with 16 hours of pure pain to enjoy traditional bread... but not today!
Maybe I'll attempt this in the winter when constant heat is welcome. It's remarkable how easy this recipe looks! By the way, what does the bulgur wheat do? What if I don't add it? I ask because the item isn't easy to find where I live.
I made this bread and followed the instructions to the letter. It came out exactly as in the video:"dark and mysterious". I bake it over water at 230C for 6 hours after keeping it in the warm place overnight. After that I put it back in the oven unwrapped for 15 minutes and let it cool. It tasted great, but it was wet inside. I put it back uncovered for 2 more hours at low temperature. It is still wet in the middle. Ant thoughts?
Hello Titli! I'm from Germany and I have to say I like your recipe of my favorite bread :) Titli, is it possible for you to make Pide (Turkish Bread)? :) Greetings from Germany :)
amazing amazing amazing. the treacle does speed it up and it is cheaper to bake as well. sometimes cheating ingredients give the final product an almost identical flavour!!! excellent as always. now... did you work on the ekemek kadaif with the bread?
Can you use Cracked Bulgar wheat ? There seems to be many different kinds. I've never seen bulgar wheat before so I'm not familiar with the differences.
You said because you added treacle you can reduce the baking time. What if you use Black Strap Molasses rather than treacle, will this change the baking time.
Hello, Awesome recipe, i have always wondered how to make pumpernickel, I make half white and half fresh ground wheat Sourdough and we love it. I tried it with fresh milled rye instead of wheat, but nothing like pumpernickel bread. I can't believe its taken me so long to think to look on youtube!! One question: Would i get same result if i put a pan of water on the rack lower and next to the bread which would be on the higher rack?? Thanks in advance
Haha i'm from Germany and never ever knew that Pumpernickel is a german bread :D Maybe it's because i don't like it and never ate it (: But great recipe!
Hi, Titli. When the loaf went back in the oven for the additional 15 minutes, did you continue the usage of the pan of water and rack? Or does the loaf pan go in the oven on its own? Thank you. Looks delicious!
Hello, Thank you for posting recipe. Do you think this will go well with corned beef and cabbage? I'm not of Irish or German decent so not sure of the flavor profile with the beef dish. Any opinion? Thank You
I think you could use oats, especially steel cut, instead of the bulgur. Probably any cracked grain would work well if you gave it time to rehydrate (overnight works for me). Remember, bulgur is already cooked and rehydrates quickly, raw cracked grains will have to be respected for their own qualities, but my oh my, they will be delicious. Raisins or other fruits and/or nuts should be a delicious addition, but I have no idea if they would be authentic.
I'm from Germany (near Cologne, Northrhine-Westfalia) and the original pumpernickel recipe is without black treacle or similar. It has to bake at least 16 hours at 100°C to become dark. To put colouring/coloring stuff into the dough is a "invention" of the industry to make it cheaper and to save time. Even Germans don't understand or know it. Dammit! 2nd.: It is originally made without bain-marie or steam and don't put a tinfoil on it to cover. This isn't necessary. Excuse me, if it sounds hard but it upsets me, realy. All these additves which no one needs. It is superfluous. PS.: Oil isn't necessary, too. But a good video.
I am aware that this is not the original pumpernickel recipe and I did mention that in the video. This is a recipe designed to give a bread very close to original pumpernickel but without the need to bake for such a long time.
***** Thanks for this recipe, and thanks for the comments by DJKLProductions above, always great to learn the authentic methods along with the modernised version :) thanks for sharing. btw, I am a subscriber to your other channel, I didn't realise you had a separate one just for breads :D Sub'd for this also.
This is a long answere! 1 kg of average grist of rye, 50 g of coarse grist of rye, 50 g of leaven/sourdough, 900 ml of water and 20 g of salt Put the average and coarse grist of rye with leaven/sourdough, water and salt into a bowl. Now mix and knead it for 25 minutes. Than let rest the dough, covered by a towel, at room temperature for 45 - 60 minutes. Meanwhile preheat the oven at 165°C. Put another water on a baking plate with a high rim. Now fill the rested dough into a floured bread tin and put the tin on the water-filled baking plate and push the baking plate into the oven and bake the dough for 24 hours. I know it takes a long time but it's worth it! It tastes gorgeous! PS: Search for a leaven/sourdough recipe. If an instant leaven/sourdough is available in Brazil, don't buy it, because self-made is always better in this case. I have never bought an instant leaven/sourdough! PPS: I hope I could help you.
She said "German style pumpernickel," not German pumpernickel. Her version uses less oven energy at 6 hr. baking and, if you're looking for a bread without regular flour like I am, this modern version would do it.
I've been wanting to try some authentic German Pumpernickel. Have you baked it without the treacle? I'm thinking of trying to bake some myself, minus the treacle or molasses. 18 hours? Wow!
An alle deutschen selbst wenn es kein pumpernikel ist sie haz sich Mühe dafür gegeben und auch zeit genommen allein dafür ist es ein like wert seit mal nett
seancoyote I think black strap was the kind mum fed to me as a child (it was a horse product. Came in a small bucket) was horrible stuff but very good for you.
+Mazeez. Yes they fed horses molasses which contains Vitamins, minerals and iron. Then they denaatured the molasses, removed all the food value to make white sugar for human consumption...poison. Shameful, no?
I made this with corn meal instead of bulgur wheat THATS what I had. The cornmeal was from health Co-op organic but ground a little finer than regular corn meal. I four times the recipe cooked 6 hrs coulnt get it done still gummy. Cooked it three more hours on 230 degrees F still little gummy inside so I’m cooking it about 3 mor hours. The taste is amazing could you give me some tips I want to try this again. Could you give me a recipe with the long 20 hour version of cooking. I grind my own organic grains.
I tried the recipe three times. The first one was perfect while the second and third ended up with an insufficiently cooked bread with almost no holes. I just can't figure out where I am making the mistake.
The dough will go frothy overnight. When you bake it the final bread probably won't be as dense as pumpernickel. You might be interested in my sourdough rye bread and polish rye bread recipes too.
saves time how? the bread had to bake for 6 hours and still looked moist when sliced! plus, the bread tastes very sour and well- i guess unique :). no offense to anyone but it's not my cup of tea. although i have to thank titli for her ever educating videos.
+alexandra silva Rye meal and rye flour, water, sugar, salt, and barley malt -- nothing else. Bakes very slowly just at the boiling temp for water for a full day to develop all those complex roasted flavors and aromas, mostly through the development of pyrazines. Quite possibly one of the most nutritious bread-like foods you can eat.
If you use yeast or maybe buttermilk, you'd have to let it rise, right? Any other changes? Also, having the oven on for 6 hours, isn't that murder on the electricity bill?
It's better than the traditional recipe which requires baking for 18 hours! I always make sure I have other things to bake at the same time and it depends on how efficient your oven is too. It does need 6 hours to fully develop. You can let it rise if you like before baking. I'd suggest a couple of hours.
I saw that hint years ago, and was absolutely THRILLED when it worked. I used the same 1/8 cup measure, first for the oil, then the molasses. I actually ran around the house telling everyone that it worked. Everyone smiled was happy for me, because when you are willing to make homemade bread, your family and friends love you.
What do you mean by rest it overnight? This recipe doesn’t suggest proofing the loaf to develop the natural yeast however you could, it would add flavour and possibly lighten the bread slightly before baking it.
Toto Wolff's delicatessen
I’ve made this twice. First time exactly as the recipe. It was delicious and slightly sweet. The kind I buy at the store has a tang to it so next time I made it I used sourdough. It came out exactly like commercial pumpernickel. Both versions were excellent, just depends on your preference.
This bread is an absolute joy to make. Easy to follow directions and a wonderful flavor.
Add a slice of meat or your favorite cheese to a slice and it is simply heaven.
Thank You Titli for this wonderful recipe!
--Shawn
Titli, I just wanted to thank you for this video. I've been looking for this exact recipe. I also love that your personality shines through in your videos. You made me smile. Thank you for that!
I have been looking for a German bread recipe for a long time on the Internet. I found it. Your recipe is exactly the one I have been looking for. thanks so much for sharing it. The bread looks SO GOOD!
I'm only here because of Toto Wolff.
Thank God and Titli Nihaan! I've had to seek out a yeast free bread recipe - I love German Pumpernickel and here is my saviour, thank you! Xx
I'll making it ❤❤❤❤..I love that bread 😊
This looks great. I love making bread that doesn't require yeast. Saves so much time. Definitely would love to see more non-yeast bread recipes.
what a brilliant video. thankyou 10 years later
I just found her.
I’m making this tomorrow! Have to get some bulgur wheat first. Found the Treacle on Amazon and almost ready to go. I’ve been looking for this type of Pumpernickel recipe for some time and sure happy you posted it! Thank you
Of course!
What a wonderful recipe! The bread looks delicious, so different than what I see labeled Pumpernickel in the store. I will have to make this in the winter, cause six hours in the over would blast me right out of here this time of year. Thanks so much for this recipe!
FANTASTIC for a person like me. Some might not like this video since it's not "authentic" but some of us (me) are grateful to learn a new recipe. It's a good start. Maybe one day I'll stab myself with 16 hours of pure pain to enjoy traditional bread... but not today!
My favorite bread and easy recipe.
Wow very good
hello very good this recipe from Pumpernickel congratulations, writing directly from Brazil
Maybe I'll attempt this in the winter when constant heat is welcome. It's remarkable how easy this recipe looks! By the way, what does the bulgur wheat do? What if I don't add it? I ask because the item isn't easy to find where I live.
Just the recipe I'm after thanks a lot Titli. 😊
I made this bread and followed the instructions to the letter. It came out exactly as in the video:"dark and mysterious". I bake it over water at 230C for 6 hours after keeping it in the warm place overnight.
After that I put it back in the oven unwrapped for 15 minutes and let it cool. It tasted great, but it was wet inside. I put it back uncovered for 2 more hours at low temperature. It is still wet in the middle. Ant thoughts?
Thank you so much for this channel! I love it!
Hello Titli! I'm from Germany and I have to say I like your recipe of my favorite bread :)
Titli, is it possible for you to make Pide (Turkish Bread)? :) Greetings from Germany :)
If you coat the container with oil then add the treacle it will slide right out of cup.
Looks really good! I've always wanted to try this. My mother is German and she loves this bread. I can't wait to suprise her. :-)
Thank you for receiving the channel, easy to do.
Hey when did u get this channel... Love to make bread...
Hi titli can I use golden syrup instead of the treacle? Thank you :-)
This popped up in my feed. How I missed this channel and Titlinihaan’s humor.
looks good!!
I gave this a thumbs up as soon as she started talking.
Ms. Titili, do you still have Titili's Kitchen? Enjoyed them.x
amazing amazing amazing. the treacle does speed it up and it is cheaper to bake as well. sometimes cheating ingredients give the final product an almost identical flavour!!! excellent as always. now... did you work on the ekemek kadaif with the bread?
Can you use Cracked Bulgar wheat ? There seems to be many different kinds. I've never seen bulgar wheat before so I'm not familiar with the differences.
This lady is awesome!
Hello Titli, do you think you could make once a SWISS DINKEL-BREAD / DINKEL-BROT? Greetings!:)
I'm from Westphalia and I really like Pumpernickel :)
Hello, 8 years later I come here to agree. 😁
You said because you added treacle you can reduce the baking time. What if you use Black Strap Molasses rather than treacle, will this change the baking time.
Another question, would it be better to pour in boiling water instead of the cool water shown in the video?
Most health food stores have bulgur and Whole Food or Central Market. You can also order it through Amazon.
my favorite bread.
Mine too
Hello, Awesome recipe, i have always wondered how to make pumpernickel, I make half white and half fresh ground wheat Sourdough and we love it. I tried it with fresh milled rye instead of wheat, but nothing like pumpernickel bread. I can't believe its taken me so long to think to look on youtube!!
One question: Would i get same result if i put a pan of water on the rack lower and next to the bread which would be on the higher rack?? Thanks in advance
Love it!
Haha i'm from Germany and never ever knew that Pumpernickel is a german bread :D Maybe it's because i don't like it and never ate it (: But great recipe!
Hi, Titli. When the loaf went back in the oven for the additional 15 minutes, did you continue the usage of the pan of water and rack? Or does the loaf pan go in the oven on its own? Thank you. Looks delicious!
The first thing you said :-)
Thank you 🎈
I love that bread
Hey titli! Would you ever consider making safiha?
Hello,
Thank you for posting recipe. Do you think this will go well with corned beef and cabbage? I'm not of Irish or German decent so not sure of the flavor profile with the beef dish. Any opinion? Thank You
Yes it will.
Can you cook it in a slow cooker ??
Would the recipe change too much to make it a Raisin Pumpernickel loaf? And would oats be an acceptable substitution for the bulgur wheat?
I think you could use oats, especially steel cut, instead of the bulgur. Probably any cracked grain would work well if you gave it time to rehydrate (overnight works for me). Remember, bulgur is already cooked and rehydrates quickly, raw cracked grains will have to be respected for their own qualities, but my oh my, they will be delicious. Raisins or other fruits and/or nuts should be a delicious addition, but I have no idea if they would be authentic.
I just discovered your channel, I plan to try your recipes out. btw your presentation is delightful.
I'm from Germany (near Cologne, Northrhine-Westfalia) and the original pumpernickel recipe is without black treacle or similar. It has to bake at least 16 hours at 100°C to become dark. To put colouring/coloring stuff into the dough is a "invention" of the industry to make it cheaper and to save time. Even Germans don't understand or know it. Dammit!
2nd.: It is originally made without bain-marie or steam and don't put a tinfoil on it to cover. This isn't necessary.
Excuse me, if it sounds hard but it upsets me, realy. All these additves which no one needs. It is superfluous.
PS.: Oil isn't necessary, too. But a good video.
I am aware that this is not the original pumpernickel recipe and I did mention that in the video. This is a recipe designed to give a bread very close to original pumpernickel but without the need to bake for such a long time.
***** Thanks for this recipe, and thanks for the comments by DJKLProductions above, always great to learn the authentic methods along with the modernised version :) thanks for sharing. btw, I am a subscriber to your other channel, I didn't realise you had a separate one just for breads :D Sub'd for this also.
This is a long answere!
1 kg of average grist of rye,
50 g of coarse grist of rye,
50 g of leaven/sourdough,
900 ml of water and
20 g of salt
Put the average and coarse grist of rye with leaven/sourdough, water and salt into a bowl. Now mix and knead it for 25 minutes. Than let rest the dough, covered by a towel, at room temperature for 45 - 60 minutes.
Meanwhile preheat the oven at 165°C. Put another water on a baking plate with a high rim. Now fill the rested dough into a floured bread tin and put the tin on the water-filled baking plate and push the baking plate into the oven and bake the dough for 24 hours.
I know it takes a long time but it's worth it! It tastes gorgeous!
PS: Search for a leaven/sourdough recipe. If an instant leaven/sourdough is available in Brazil, don't buy it, because self-made is always better in this case. I have never bought an instant leaven/sourdough!
PPS: I hope I could help you.
Thanks for the recipe, will give it a go :D
She said "German style pumpernickel," not German pumpernickel. Her version uses less oven energy at 6 hr. baking and, if you're looking for a bread without regular flour like I am, this modern version would do it.
Hi titli can I use golden syru
Ooooh I love Pumpernickel...and although the real German Pumpernickel shouldn't have treacle in it your version looks quite authntic and delicious.
I've been wanting to try some authentic German Pumpernickel. Have you baked it without the treacle? I'm thinking of trying to bake some myself, minus the treacle or molasses. 18 hours? Wow!
Without the treacle you'll need to bake it for longer to get the sweetness. Happy baking! :-)
An alle deutschen selbst wenn es kein pumpernikel ist sie haz sich Mühe dafür gegeben und auch zeit genommen allein dafür ist es ein like wert seit mal nett
can i add caraway seed to this ??
Love pumpernickel rye bread !
Titli, you're marvelous. Question: Will molasses work like treacle to reduce baking time? Thank you for having motivated me to bake bread.
Molasses is black treacle. Don't use black strap molasses, use the regular kind, black strap is quite bitter.
+seancoyote Thanks.
seancoyote thanks, I didn't know the distinction. 🐸
seancoyote I think black strap was the kind mum fed to me as a child (it was a horse product. Came in a small bucket) was horrible stuff but very good for you.
+Mazeez. Yes they fed horses molasses which contains Vitamins, minerals and iron. Then they denaatured the molasses, removed all the food value to make white sugar for human consumption...poison. Shameful, no?
This bread is great toasted!
Cute apron !
Sieht lecker aus! :)
can i add caraway seeds?
You said that we could cook it for less than 18 hours because we added treakle. What if we used molasses instead?
No sourdough? But molasses? Molasses is sometimes added to compensate the strong sour flavor. I don't think this can work.
yum it look good i wish i could eat it but i,m gluten free
I baked it in two double long bread pans so it was like 4 loaf pans.
I made this with corn meal instead of bulgur wheat THATS what I had. The cornmeal was from health Co-op organic but ground a little finer than regular corn meal. I four times the recipe cooked 6 hrs coulnt get it done still gummy. Cooked it three more hours on 230 degrees F still little gummy inside so I’m cooking it about 3 mor hours. The taste is amazing could you give me some tips I want to try this again. Could you give me a recipe with the long 20 hour version of cooking. I grind my own organic grains.
I hate Pumpernickel, but I'm gonna make it anyway, since my grandparents love that stuff. Thanks for the recipe.
Can you do this in a slow cooker then pop it in the oven for 15 min? Tks
It would depend on the temperature of the slow cooker, worth a try though.
what is trekle, never heard of it,
very Nice. ..!! ;-)
Wao
I tried the recipe three times. The first one was perfect while the second and third ended up with an insufficiently cooked bread with almost no holes. I just can't figure out where I am making the mistake.
can you use natural raw honey instead of treacle?
Yes, but you wont get the same depth of flavour.
Toto Wolff brought me here
A cappucino pumpernickel
Ok, I just got one from Marshalls 3.99 and it doesnt taste like I was waiting for. How should I eat it ? By itself is kind of heavy =)
Thin slices (about 3-4mm) with cheese, smoked meats or smoked salmon
Thanks, I will try it right away !
Well this is the best video to explain pumpernickel baking the easyest way. Thanks a lot
I bought some dinkel today :-)
Sehr gut! :)
Titli, deine Videos sind wunderbar :)
Liebe Grüße aus dem Schwarzwald! :)
also what happens if i add yeast to this recipe?
The dough will go frothy overnight. When you bake it the final bread probably won't be as dense as pumpernickel. You might be interested in my sourdough rye bread and polish rye bread recipes too.
I was just about to say that I will make this one day, until you mentioned 6hrs of baking :x
::nothing to do here:: =))
saves time how? the bread had to bake for 6 hours and still looked moist when sliced! plus, the bread tastes very sour and well- i guess unique :). no offense to anyone but it's not my cup of tea. although i have to thank titli for her ever educating videos.
I´m looking for the original recipe for pumpernickel, with the 16 hours of cooking... can you help me?
alexandra silva Have you tried Google?
+alexandra silva Rye meal and rye flour, water, sugar, salt, and barley malt -- nothing else. Bakes very slowly just at the boiling temp for water for a full day to develop all those complex roasted flavors and aromas, mostly through the development of pyrazines. Quite possibly one of the most nutritious bread-like foods you can eat.
If you use yeast or maybe buttermilk, you'd have to let it rise, right? Any other changes?
Also, having the oven on for 6 hours, isn't that murder on the electricity bill?
It's better than the traditional recipe which requires baking for 18 hours! I always make sure I have other things to bake at the same time and it depends on how efficient your oven is too. It does need 6 hours to fully develop.
You can let it rise if you like before baking. I'd suggest a couple of hours.
私は、Germany 🥖
Coat your dish of molasses with some of the oil, comes out way easy.
I saw that hint years ago, and was absolutely THRILLED when it worked. I used the same 1/8 cup measure, first for the oil, then the molasses. I actually ran around the house telling everyone that it worked.
Everyone smiled was happy for me, because when you are willing to make homemade bread, your family and friends love you.
May I put raisins in mine, Miss Titli?
Schhhprechen
Zi Deutch?
Moyn Leebkhen ?
why didnt you wear your Leiderhosen? :(
Because Westphalia isn't part of Bavaria. Westphalians don't wear lederhosen.
I sure miss Titli. 😥
2024. Who can afford to pay hydro for a 6 hour loaf?
Mmm, deutch brot!
lecker ich möchte ein Stück ;-)😂
I am making this for the first time. But I wont have the ability to let it rest overnight. I hope it turns out okay...
What do you mean by rest it overnight? This recipe doesn’t suggest proofing the loaf to develop the natural yeast however you could, it would add flavour and possibly lighten the bread slightly before baking it.
Try substituting 1/4 cup of the whole wheat flour for 1/4 cup of dark cocoa to develop a more complex flavor profile.
18 hours?!
Add the blood of debauched french nobles.
I hope you come in my home
But how do you make... "The Scarlet Pumpernickel!"? (Anyone who gets this, good on you) :D