Welcome back to the Simple Recipe Box podcast, where we turn your kitchen into a haven of delicious, homemade delights. I’m your host, Ben Harper, and today we’re diving into a classic that’s sure to impress: Perfect Pumpernickel Bread.

Now, pumpernickel bread has this rich, deep flavor and a dense texture that makes it a favorite for many. Plus, making it at home adds that extra touch of love to every slice. So, let’s get started!

First up, the ingredients. You’ll need both rye and all-purpose flour to strike the right balance between density and structure. Then, caraway seeds for that signature pumpernickel taste, a bit of brown sugar and molasses for sweetness and color, and just a half teaspoon of yeast. Remember, the slow rise is what develops those flavors beautifully.

Moving on to the equipment, nothing fancy here, folks. A large mixing bowl, a smaller one for the yeast, measuring cups and spoons, and a baking sheet should do the trick. Oh, and don’t forget the parchment paper to keep things neat.

Now, let’s talk process. Start by activating your yeast in warm water. It should get frothy, telling you it’s ready to go. In your large bowl, mix the dry ingredients – that’s your flours, caraway seeds, sugar, and salt. Then stir in the molasses and activated yeast. You’ll get a shaggy dough at first, but that’s just fine.

Here comes the workout – kneading! Dust a surface with a bit of flour and get to kneading. About 10-15 minutes should do it, or until your dough is smooth and elastic. Then, let it rise in a warm spot until it doubles – this could take about 1-2 hours.

After the rise, punch the dough down to release air bubbles and shape it into your preferred loaf style on a parchment-lined baking sheet. Let it proof again for about 30-45 minutes, then it's ready for the oven. Bake at 375°F for about 35-40 minutes. You’ll know it’s done when it’s dark brown and sounds hollow if you tap the bottom.

Patience is key, so let your bread cool on a rack for at least an hour before slicing. This wait helps everything set perfectly, making your slicing much easier.

And there you have it, a gorgeous loaf of homemade pumpernickel bread! Serve it up with some butter or use it for a robust sandwich base. Either way, you’re in for a treat.

Before I sign off, remember, the key to great pumpernickel is in the details – quality ingredients, proper proofing, and that slow, loving process. Thanks for tuning in, and happy baking! Until next time, keep those ovens warm and your hearts warmer.

For the full recipe, visit Perfect Pumpernickel Bread.