Pumpernickel Bread
A rich and hearty Pumpernickel Bread recipe that combines medium rye flour and molasses for a deeply flavorful loaf perfect for any meal.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour White Lily is preferred for its texture
- 1 cup bread flour King Arthur Flour is excellent for chewiness
- 1 cup medium rye flour Bob's Red Mill offers great quality
- 2 tablespoons unsweetened cocoa powder Ghirardelli is recommended for depth of flavor
- 5 teaspoons instant yeast Rapid-rise yeast works well for quicker rise
- 1 tablespoon granulated sugar Any granulated sugar will do
- 1 tablespoon kosher salt Maldon salt adds a touch of luxury
Wet Ingredients
- 1.5 cups warm water 105-115°F for proofing yeast
- 0.5 cups molasses Choose a robust brand like Grandma's
- 2 tablespoons vegetable oil Canola oil preferred for neutral flavor
Instructions
Preparation
- Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together all-purpose flour, bread flour, rye flour, cocoa powder, instant yeast, granulated sugar, and kosher salt.
- In a stand mixer bowl, mix warm water, molasses, and vegetable oil together until well-blended.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until a dough forms, about 1-2 minutes.
- Turn the mixer to medium speed and knead the dough for 5-8 minutes until smooth and elastic.
Rising
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 60-90 minutes.
- Roll out the risen dough into a rectangle, then roll tightly into a log, pinching seams to seal.
- Place seam-side down in the prepared loaf pan and let rise until doubled, approximately 45 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Bake for 50-55 minutes until the bread sounds hollow when tapped.
- Cool completely on a wire rack before slicing.
Notes
Make sure ingredients are at room temperature, especially molasses and vegetable oil. Check yeast freshness for the best rise. Store wrapped in foil at room temperature for up to 3 days or freeze for 3 months.