Red River Pumpernickel Bread
Discover the rustic charm of Red River Pumpernickel Bread, a hearty homemade loaf bursting with wholesome goodness and complex flavors. This recipe combines nutty whole wheat flour, the deep richness of unsweetened cocoa, and the crunch of Red River cereal for a unique twist on classic pumpernickel. Hints of molasses and optional caraway seeds add a subtly sweet and earthy depth, while a touch of vinegar enhances the dough's texture and rise. Perfectly soft yet sturdy, this bread creates a stunning base for sandwiches or a delightful companion to soups and stews. With just 20 minutes of prep and the satisfying art of kneading, you’ll master a bakery-quality loaf in your own kitchen. Whether enjoyed warm from the oven or toasted the next day, this homemade pumpernickel bread promises to elevate every meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 teaspoons active dry yeast
- 1.5 cups warm water (about 100°F/38°C)
- 0.25 cup molasses
- 2 tablespoons vegetable oil
- 1.5 teaspoons salt
- 0.5 cup Red River cereal
- 2 tablespoons unsweetened cocoa powder
- 2 cups whole wheat flour
- 2 cups bread flour
- 1 teaspoon caraway seeds (optional, for flavor)
- 1 teaspoon white vinegar
- 1 tablespoon cornmeal (for dusting)
Instructions
In a large mixing bowl, combine warm water and active dry yeast, allowing it to sit for 5-10 minutes until it becomes frothy.
Stir in molasses, vegetable oil, salt, white vinegar, and Red River cereal. Allow the mixture to sit for another 5 minutes to let the cereal soften slightly.
Add cocoa powder, caraway seeds (if using), whole wheat flour, and 1 cup of bread flour. Mix until a sticky dough starts to form.
Gradually add the remaining bread flour, a little at a time, until the dough becomes soft and pliable but not sticky. Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round or oblong loaf. Place the loaf on a parchment-lined baking sheet that has been dusted with cornmeal. Cover loosely with a towel and let it rise again for about 30-45 minutes, or until slightly puffed.
Preheat your oven to 375°F (190°C). If desired, score the top of the loaf with a sharp knife or razor blade to create decorative slashes.
Bake the bread in the preheated oven for 35-40 minutes, or until the loaf is dark brown and sounds hollow when tapped on the bottom.
Remove from the oven and transfer the loaf to a wire rack to cool completely before slicing.
Serve plain, or enjoy with butter, cream cheese, or your favorite spread.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 500.6 g | 182% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 61.9 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3044 mg | 65% | |
*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.
