Description
A hearty and flavorful pumpernickel bread, perfect for sandwiches or served with spreads.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup bread flour
- 1 cup medium rye flour
- 2 tablespoons unsweetened cocoa powder
- 5 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 ½ cups warm water (105-115°F)
- ½ cup molasses
- 2 tablespoons vegetable oil
Instructions
- Prepare your pan by spraying a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- Combine dry ingredients in a large bowl: all-purpose flour, bread flour, rye flour, cocoa powder, instant yeast, sugar, and salt.
- Mix wet ingredients in the bowl of a stand mixer fitted with a dough hook: warm water, molasses, and vegetable oil until combined.
- Form the dough by gradually adding the dry ingredients to the wet mixture and mix on low speed until a dough forms (about 1-2 minutes).
- Knead the dough for 5-8 minutes on low speed until smooth and elastic.
- Place your dough in an oiled bowl, covering it with a damp cloth. Let it rise in a warm place until doubled in size (about 60-90 minutes).
- Roll the dough out on a floured surface into a rectangle about 1 inch thick.
- Roll tightly from the short end to create a log, pinching the seams to seal.
- Place the seam-side down in the prepared loaf pan. Cover and let it rise until doubled (about 45 minutes).
- Preheat the oven to 375°F (190°C).
- Bake for 50-55 minutes or until the bread sounds hollow when tapped.
- Cool completely on a wire rack before slicing.
Notes
Store at room temperature for up to 3 days or freeze for up to 2 months. Slice before freezing for convenience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 8g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg