I’ve been trying to build myself a bucket list for years.
Sometimes, along with “write a book” and “go to Greece,” I think “write bucket list” should go on my bucket list!
One thing that is on my rather paltry bucket list is “bake pumpernickel bread.” Pumpernickel – light or dark – is one of my absolute favorite types of bread, and I knew that making it at home would be a real treat.
Of course, this Russian Black Bread
isn’t quite pumpernickel. The bread does taste strikingly similar to my beloved pumpernickel, and the ingredients — rye flour, molasses, cocoa powder — seem to fit the bill. But it just wasn’t quite the same. So I’m on the fence as to whether or not I’ve actually “baked pumpernickel bread.” Regardless, it was still the treat I’d hoped it would be.
I can’t say I’m disappointed in my slightly off-track endeavor — this bread renders a flavor so rich and dense that it is, dare I say it, better than pumpernickel! I only say this because I’ve eaten pumpernickel so often that this bread offers a new dynamic of flavors – a refreshing change.
I know the list of ingredients is rather intimidating, but I don’t recommend cutting corners with this bread – each ingredient significantly serves a purpose in creating that unique black bread flavor. The result is delicious on its own, with butter or with mayo and fresh, sliced tomatoes as a simple, late summer sandwich. It’s bread worthy of putting on a bucket list and crossing off as soon as possible.
More Bread Recipes by smwiseStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon