Pumpernickel Bread No Knead
Embrace the rich, earthy flavors of *Pumpernickel Bread No Knead*, a foolproof recipe that brings artisan baking into your kitchen with minimal effort. Crafted with a blend of dark rye flour, bread flour, and a touch of unsweetened cocoa powder, this rustic loaf achieves its signature depth from molasses, caraway seeds, and strong black coffee. The no-knead method simplifies the process, letting time do the work to create a beautifully airy, bubbly dough with a robust, chewy texture. Baked to perfection in a Dutch oven, the result is a golden, crackly crust surrounding the soft, flavorful interior. Ideal for slathering with butter, serving alongside soups, or elevating your favorite sandwich, this homemade pumpernickel bread is an easy yet impressive way to celebrate the art of breadmaking. Perfect for beginners and seasoned bakers alike!
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Ingredients
- 1.5 cups Dark rye flour
- 2 cups Bread flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoons Instant dry yeast
- 1 teaspoons Caraway seeds
- 1.5 teaspoons Salt
- 2 tablespoons Brown sugar
- 2 tablespoons Molasses
- 1 cup Strong black coffee, room temperature
- 0.5 cups Water, room temperature
Directions
Step 1
In a large mixing bowl, combine the dark rye flour, bread flour, cocoa powder, instant dry yeast, caraway seeds, salt, and brown sugar. Mix well to evenly distribute the dry ingredients.
Step 2
Add the molasses, black coffee, and water to the dry mixture. Stir with a wooden spoon or sturdy spatula until the ingredients are fully combined into a sticky, shaggy dough.
Step 3
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rest at room temperature for 12 to 18 hours, or until it has doubled in size and has a bubbly, aerated surface.
Step 4
After the resting period, lightly flour a clean surface and gently tip the dough out of the bowl. Using a spatula or bench scraper, fold the dough over itself a few times to form a rough ball, taking care not to deflate the air bubbles too much.
Step 5
Prepare a sheet of parchment paper and generously dust it with flour. Transfer the dough ball onto the parchment paper, seam side down, and loosely cover it with a kitchen towel. Allow it to rise at room temperature for another 1 to 2 hours, or until it has almost doubled in size again.
Step 6
Meanwhile, preheat your oven to 450°F (230°C) and place a heavy Dutch oven (with its lid) inside to heat up for at least 30 minutes.
Step 7
Carefully remove the hot Dutch oven from the oven and lift the dough (using the parchment paper as a sling) into the pot. Cover with the lid and return to the oven.
Step 8
Bake the bread, covered, for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until the crust is dark brown and crisp.
Step 9
Remove the Dutch oven from the oven and use the parchment paper to lift the bread onto a cooling rack. Allow it to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (873.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1725.3 |
| Total Fat 8.7g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3575.5mg | 0% |
| Total Carbohydrate 373.8g | 0% |
| Dietary Fiber 39.4g | 0% |
| Total Sugars 51.0g | |
| Protein 49.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 211.8mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 2121.9mg | 0% |
Source of Calories