Bulgarian-Style Pumpernickel Bread

Ingredients

In this Bulgarian adaptation of Pumpernickel Bread, we incorporate traditional Bulgarian ingredients and flavors to create a unique culinary experience. The original German recipe is modified by using Bulgarian rye flour, which has a slightly different flavor profile compared to German rye flour. Additionally, we add a hint of Bulgarian honey to enhance the sweetness and depth of the bread. We alse have the original recipe for Pumpernickel, so you can check it out.

• 2 cups (250g) Bulgarian rye flour 2 cups (250g) Bulgarian rye flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1/4 cup (60ml) Bulgarian honey 1/4 cup (60ml) Bulgarian honey
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1 1/2 teaspoons salt 1 1/2 teaspoons salt
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon anise seeds 1 teaspoon anise seeds
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 4g
• Fiber: 5g
• Salt: 0.9g

Preparation

1. 1.
   In a large mixing bowl, combine the Bulgarian rye flour, whole wheat flour, salt, caraway seeds, fennel seeds, and anise seeds.
2. 2.
   In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the honey and molasses to the yeast mixture and stir until well combined.
4. 4.
   Pour the yeast mixture into the dry ingredients and mix until a sticky dough forms.
5. 5.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the risen dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper.
9. 9.
   Bake the bread for 50-60 minutes or until the crust is dark brown and the bread sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Treat your ingredients with care...

• Bulgarian rye flour — Bulgarian rye flour has a slightly stronger flavor compared to German rye flour, which adds depth to the bread. If you can't find Bulgarian rye flour, you can use regular rye flour as a substitute.
• Bulgarian honey — Bulgarian honey lends a unique sweetness to the bread. If Bulgarian honey is not available, you can use any other high-quality honey as a substitute.

Tips & Tricks

• For a stronger anise flavor, lightly crush the anise seeds before adding them to the dough.
• To achieve a darker crust, brush the loaf with water before baking.
• Allow the bread to cool completely before slicing to ensure a clean cut.

Serving advice

Serve Bulgarian-style Pumpernickel Bread sliced and spread with Bulgarian feta cheese or a traditional Bulgarian yogurt dip. It also pairs well with hearty Bulgarian soups and stews.

Presentation advice

Present the Bulgarian-style Pumpernickel Bread on a wooden cutting board or rustic bread basket. Sprinkle some caraway seeds on top for an extra touch of authenticity.