Pumpernickel Bread
Earthy, hearty, and deeply flavorful, this classic pumpernickel bread is a must-try recipe for bread-making enthusiasts. Made with a blend of rye flour, whole wheat flour, and bread flour, this rustic loaf boasts an irresistibly dense texture and a subtle sweetness from molasses. The addition of cocoa powder adds depth to its signature dark color, while optional caraway seeds lend a licorice-like note for a traditional touch. With a splash of apple cider vinegar and a perfect balance of savory and sweet ingredients, this homemade pumpernickel has layers of rich complexity. Perfect for sandwiches, cheese boards, or simply toasted with a smear of butter, this bread is as versatile as it is delicious. Easy to master with step-by-step instructions, it’s an impressive addition to any baker's repertoire.
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Recipe Information
Ingredients
- 2 cups Rye flour
- 1.5 cups Whole wheat flour
- 1 cup Bread flour
- 2 tablespoons Cocoa powder
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 tablespoon Caraway seeds (optional)
- 0.25 cup Molasses
- 1 tablespoon Apple cider vinegar
- 1.25 cups Warm water
- 2 tablespoons Vegetable oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the rye flour, whole wheat flour, bread flour, cocoa powder, salt, instant yeast, and caraway seeds (if using). Stir together to evenly distribute the dry ingredients.
In a separate bowl or measuring cup, mix the warm water, molasses, apple cider vinegar, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step, mixing on medium speed for about 6-7 minutes.
Place the kneaded dough in a lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place the loaf on a baking sheet lined with parchment paper and lightly dusted with cornmeal.
Cover the loaf with a towel and let it rise again for 30-40 minutes, or until it has puffed up and is nearly doubled in size.
Preheat your oven to 375°F (190°C) about 20 minutes before baking. If desired, make a few shallow slashes on the top of the loaf with a sharp knife or razor blade for decoration.
Bake the bread in the preheated oven for 35 minutes, or until the crust is firm and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 494.5 g | 180% | |
| Dietary Fiber | 71.1 g | 254% | |
| Total Sugars | 63.5 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3601 mg | 77% | |
*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.
