Steakhouse Black Bread Pumpernickel
Capture the hearty essence of a classic steakhouse with this recipe for Steakhouse Black Bread Pumpernickel—an irresistibly rich, dark loaf packed with bold flavors and rustic charm. Made with a perfect blend of rye, whole wheat, and bread flours, this homemade bread gets its deep, earthy hue from unsweetened cocoa powder and optional espresso powder, while molasses and honey lend a touch of sweetness. Caraway seeds add a traditional European flair, and a dusting of cornmeal gives the crust a delightful texture. Whether you're serving it alongside a juicy steak, as the base for your favorite sandwich, or simply toasted with butter, this bread brings the iconic taste of steakhouse comfort straight to your kitchen. Perfect for special dinners or weekend baking projects, this artisanal bread pairs gourmet quality with homemade warmth.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Molasses
- 2 tablespoons Honey
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant espresso powder (optional)
- 1.5 teaspoons Salt
- 1 teaspoon Caraway seeds (optional)
- 2 cups Bread flour
- 1.5 cups Whole wheat flour
- 0.5 cups Rye flour
- 0.25 cup Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine warm water (110°F or 43°C) and active dry yeast. Let it sit for 5 minutes until frothy, to activate the yeast.
Stir molasses, honey, and vegetable oil into the yeast mixture until well blended.
Add cocoa powder, instant espresso powder (if using), salt, and caraway seeds (if using) to the mixture. Stir until the ingredients are incorporated.
Gradually add rye flour and whole wheat flour, mixing until a thick paste forms.
Continue adding the bread flour a little at a time, stirring until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky.
Place the dough into a lightly oiled bowl, turning to coat it with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a round or oval loaf.
Dust a baking sheet with cornmeal and place the loaves on it, leaving space between them. Cover loosely with a kitchen towel and let them rise for another 30-40 minutes.
Preheat your oven to 375°F (190°C).
Bake the loaves for 30-35 minutes, or until they sound hollow when tapped on the bottom and have a deep, rich color.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 231 mg | 5% | |
*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.
