Super Good Pumpernickel Bread
Indulge in the rich, hearty flavors of homemade **Super Good Pumpernickel Bread**, a delightfully dense loaf infused with a blend of bold and earthy ingredients. This recipe features a unique combination of molasses, unsweetened cocoa powder, and instant coffee granules, creating a deep, complex flavor profile that pairs beautifully with rye and whole wheat flours. A touch of caraway seeds adds a signature nutty aroma, while vinegar ensures a tender crumb. Perfect for beginners and experienced bakers alike, this recipe walks you through easy-to-follow steps for kneading, shaping, and baking the perfect artisan loaf. Whether served with butter, topped with creamy cheese, or used as the base for a hearty sandwich, this pumpernickel bread is sure to impress with its rustic charm and homemade authenticity. Prepare to fill your kitchen with the comforting aroma of freshly baked bread and elevate your baking game today!
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Ingredients
- 1.5 cups Warm water
- 0.25 cup Molasses
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Instant coffee granules
- 2.5 cups Bread flour
- 1.5 cups Rye flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Salt
- 2.25 teaspoons Dry yeast
- 1.5 teaspoons Caraway seeds
- 1 tablespoon Vinegar
- 2 tablespoons Vegetable oil
- 2 tablespoons Cornmeal (for dusting)
Directions
Step 1
In a large mixing bowl, combine the warm water, molasses, cocoa powder, and instant coffee granules. Stir until the molasses dissolves completely.
Step 2
Add the rye flour, whole wheat flour, bread flour, salt, dry yeast, and caraway seeds to the bowl. Mix until the ingredients form a shaggy dough.
Step 3
Add the vinegar and vegetable oil to the dough mixture, and knead it by hand on a floured surface for 8-10 minutes, or use a stand mixer with a dough hook for 5-6 minutes. The dough should become smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 5
Once the dough has risen, punch it down to release the air. Shape it into a round or oval loaf, depending on your preference.
Step 6
Sprinkle a baking sheet with the cornmeal, and place the formed loaf on top of it. Cover the loaf with a kitchen towel and let it rise again for about 45 minutes, or until it has puffed up noticeably.
Step 7
Preheat your oven to 375°F (190°C). Before placing the loaf in the oven, you can score the top with a sharp knife or razor blade to create decorative slashes.
Step 8
Bake the bread for 30-35 minutes, or until the crust is firm and the loaf sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) can also indicate doneness.
Step 9
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Step 10
Serve with butter, jam, or as the base for your favorite sandwich.
Nutrition Facts
| Serving size | (1012.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2224.6 |
| Total Fat 10.6g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47.4mg | 0% |
| Total Carbohydrate 489.0g | 0% |
| Dietary Fiber 48.2g | 0% |
| Total Sugars 62.8g | |
| Protein 69.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 293.1mg | 0% |
| Iron 26.5mg | 0% |
| Potassium 3050.6mg | 0% |
Source of Calories