Authentic pumpernickel bread from The Bread Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for malt powder substitutions and denser pumpernickel recipe using whole wheat flour.

  • anya_sf on April 06, 2021

    I omitted the caramel powder (didn't have), but there was plenty of color from the cocoa, malt syrup, and molasses. The dough was quite stiff, but the finished bread had a fine, soft texture with a sturdy crust, great for sandwiches. I would absolutely make this again, next time trying the denser version with whole wheat.

  • ashallen on March 17, 2020

    From the author's website: In the Authentic Pumpernickel Bread recipe on page 329, under Oven Temperature: If using La Cloche, preheat the oven to 425°F, then [reduce heat to] 400°F. In the recipe on page 333, the oven is preheated at 400°F but then should be lowered to 375°F [if not using La Cloche].

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