Traditional German Pumpernickel Bread Recipe

How to make it

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• Lightly grease two loaf pans and set aside.
• Combine the rye flour, whole-wheat flour, bulgur wheat and salt in a large bowl.
• Mix molasses with the warm water and vegetable oil.
• Add liquids to the flour mixture and combine to form a dense dough. Kneading isn't necessary!
• Divide dough between the two prepared pans, pressing it into the corners and leveling the top. Cover with greased plastic wrap and let sit in a warm place for 24 - 48 hours.
• Preheat the oven to 225 F.
• Remove the plastic wrap from the pans, then cover them tightly with aluminum foil.
• Fill a deep pan 3/4 full with boiling water and place on lower rack of your oven.
• Place covered loaf pans on the top rack, and bake 4 hours.
• Raise the oven temperature to 325 F.
• Uncover the loaves and add more water to the pan below them if needed.
• Bake for another 40 minutes or until the loaves are firm crusty.
• Let cool in the pans for a few minutes before turning out onto a rack to cool completely.
• Wrap tightly in plastic and let “cure” at room temperature for 24 hours.