Pumpernickel with cinnamon
4 servings
60 minutes
Pumpernickel with cinnamon is a fragrant and crunchy treat where classic German bread gains gentle sweetness and warmth from spices. While traditional pumpernickel is known for its dense and deep flavor, this variation adds subtle notes of almond and cinnamon, creating a balance between richness and sophistication. In the Russian rendition, this recipe takes on a homely comfort, while its texture remains light. Baked to a golden hue, it suits both morning tea and evening dessert. Simple yet rich ingredients make it not only delicious but also an ideal complement to warm family gatherings. Each slice carries the story of cozy traditions that bring people together at the table.
1
Mix the flour with baking soda and sift.
- Wheat flour: 1 glass
- Baking soda: 0.5 teaspoon
2
Chop the almonds coarsely. Mix the butter with sugar and cinnamon in a pot with a wooden spatula for 3-4 minutes, then add 1 egg and beat for 3-4 minutes.
- Almond: 2 tablespoons
- Butter: 50 g
- Sugar: 3 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Chicken egg: 2 pieces
3
Mix all the ingredients and knead the dough. Roll it into ropes slightly thicker than a finger and the length of the baking tray, place them on a greased tray, press with your palm to flatten, and brush with egg.
- Chicken egg: 2 pieces
- Butter: 50 g
- Wheat flour: 1 glass
- Almond: 2 tablespoons
- Sugar: 3 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Chicken egg: 2 pieces
4
Bake for 10-15 minutes at 220-230 degrees. Cut the finished pumpernickel diagonally.
- Butter: 50 g
