Pumpernickel Bread – A Healthful, Whole Grain Vegan Recipe

Pumpernickel Bread

This is a healthful, whole grain pumpernickel bread recipe.

Pumpernickel Bread

Pumpernickel Bread

Pumpernickel Bread Ingredients:

1-1/3 cups Rye Flour
2-2/3 cups Whole Wheat or Spelt Flour
4 tsp. Instant Coffee or Substitute
4 tsp. Carob Powder
1 tbsp. Caraway Seeds, or as desired
4 tsp. Dry Yeast
4 tbsp. Molasses
4 tsp. Lecithin*
1/4 tsp. Ginger, ground*
1/4 tsp. Vitamin C, crystals*
1 cup Rolled Oats (for an outer coating)
2 cups Water, warmed to 52°C. (125° F.)
* Optional Dough Enhancer

Pumpernickel Bread Preparation:

This is a healthful, whole grain pumpernickel bread recipe. Use the  pumpernickel bread for any sandwich or just to eat with a  salad or meal. Pumpernickel bread slices are also great toasted for breakfast.

Add the ingredients, with the exception of the rolled oats, to a mixing bowl  or to the bread maker container. Once the flour has been added, hollow out the  center of the flour slightly and place the other ingredients in the depression.  (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the  water.) Start the mixing process. The total kneading time should be approximately 20 minutes.  Add a little additional water if needed to aid the kneading process.

Place a thin layer of rolled oats on a bread board or clean counter top.  Place the dough on the rolled oats and form into a cylinder about 1/3 m. (12″)  long. Cut into 2 equal size pieces and form into loaves making sure that the  entire surface of each loaf, including the ends, are coated with the rolled oats. Place  each loaf in a  terracotta or other baking pan or on a pizza stone coated with a little corn meal,  rolled oats, or flour, to keep the bread  from sticking.

Pumpernickel Bread Baking:

Set the warming drawer of your oven to low, or the oven to a warm setting  45°C (120°F maximum). Be careful that the oven does not overheat. Place the baking  pans or pizza stone in the drawer or oven to raise the dough.

When the dough is slightly over double the size, turn the heat up to  175-180°C (350-360°F). Bake for approximately 30-35 minutes. When the crust is  firm, but not crispy, the bread is done. Remove the bread from the oven and cool  the loaves on a wire rack.


See all our vegan bread recipes: http://all-creatures.org/recipes/bread.html

lambrt-60The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live

See our Recipes Table of Contents on our archival web site for all our vegan recipes.

you for visiting all-creatures.org.


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