Crock Pot Pumpernickel Bread
Elevate your bread-baking game with this rich and flavorful Crock Pot Pumpernickel Bread recipe! Crafted with a blend of rye, whole wheat, and bread flours, and infused with the deep, earthy flavors of molasses, cocoa powder, and instant coffee, this hearty loaf delivers a bakery-quality experience right from your slow cooker. Caraway seeds add a classic anise-like note, while softened butter ensures a tender crumb. The magic of this no-oven recipe lies in its simplicity: knead, shape, and let the crock pot do the rest, yielding a perfectly risen, moist loaf with minimal effort. Perfect for dipping into soups or elevating your sandwiches, this versatile bread will quickly become a staple in your kitchen. Don’t forget the optional broil for a crisp, golden crust!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.25 cups Molasses
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant coffee granules
- 2.5 cups Bread flour
- 0.75 cups Rye flour
- 0.5 cups Whole wheat flour
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Caraway seeds
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Unsalted butter, softened
- 1 as needed Vegetable oil or non-stick spray
Instructions
In a large mixing bowl, combine warm water, molasses, cocoa powder, and instant coffee granules. Stir well to dissolve the ingredients.
Add bread flour, rye flour, whole wheat flour, brown sugar, salt, and caraway seeds to the liquid mixture. Mix until a sticky dough begins to form.
Sprinkle the yeast evenly over the dough and mix it in. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook on medium speed for this step.
Work the softened butter into the dough during the kneading process, ensuring it is fully incorporated.
Lightly oil the inside of your crock pot with vegetable oil or non-stick spray.
Shape the dough into a round boule (ball) and place it in the center of the crock pot on a piece of parchment paper to prevent sticking.
Cover the crock pot with its lid and set it to 'High'. Let the bread cook for about 2 to 2.5 hours, or until the internal temperature reads 190°F (88°C) when measured with a food thermometer.
Check the bread after the first hour of cooking to ensure it is rising and cooking evenly. Avoid lifting the lid too often to maintain the heat.
Optionally, if you'd like a crispier crust, you can remove the bread from the crock pot when done, place it on a baking sheet, and broil it in the oven for 2-3 minutes.
Remove the bread from the crock pot and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 431.9 g | 157% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 79.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
