Traditional German Pumpernickel Bread Recipe

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.