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Pumpernickel Bread Recipe

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★★★★★

4.9 from 93 reviews

This rich and hearty Pumpernickel Bread combines a blend of all-purpose, bread, and rye flours with unsweetened cocoa powder and molasses for a deep, complex flavor. It features a two-rise method and is baked to perfection in a loaf pan, delivering a moist, slightly sweet bread that pairs wonderfully with savory or sweet toppings.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups (312.5 g) all-purpose flour
  • 1 cup (127 g) bread flour
  • 1 cup (102 g) medium rye flour
  • 2 tablespoons unsweetened cocoa powder
  • 5 teaspoons instant yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt

Wet Ingredients

  • 1 ½ cups warm water (105°F-115°F)
  • ½ cup (168.5 g) molasses
  • 2 tablespoons vegetable oil

Instructions

  1. Prepare Loaf Pan: Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside to ensure the bread doesn’t stick during baking.
  2. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, bread flour, rye flour, cocoa powder, instant yeast, sugar, and kosher salt. Whisk thoroughly to evenly distribute all ingredients.
  3. Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook attachment, combine warm water, molasses, and vegetable oil, mixing gently to blend.
  4. Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients in the mixer bowl. Mix on low speed until a dough begins to form, about 1-2 minutes.
  5. Knead the Dough: Continue kneading the dough in the mixer for 5-8 minutes until it becomes smooth and elastic. Alternatively, transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes.
  6. First Rise: Place the kneaded dough into a large, clean, oiled bowl and cover it. Let it rise in a warm spot until doubled in size, approximately 60-90 minutes.
  7. Shape Dough: After the first rise, place the dough on a lightly floured surface and roll it out into a rectangular shape about the width of your loaf pan.
  8. Roll Dough: Starting at the short end of the rectangle, tightly roll the dough into a log shape, pinching the seams to seal the dough into a tight surface.
  9. Second Rise: Place the rolled dough seam-side down into the prepared loaf pan. Cover and let it rise again in a warm place until doubled in size, about 45 minutes.
  10. Preheat Oven: As the dough completes its second rise, preheat your oven to 375°F (190°C).
  11. Bake: Bake the loaf for 50-55 minutes, or until the bread sounds hollow when tapped, indicating it is fully baked.
  12. Cool Bread: Remove the bread from the oven and let it cool completely on a wire rack before slicing to set the crumb and enhance flavor.
  13. Storage: Store the bread at room temperature for up to 3 days in an airtight container, or freeze it for up to 8 weeks to maintain freshness.

Notes

  • Warm water should be between 105°F and 115°F to activate the yeast without killing it.
  • For a richer flavor, molasses adds moisture and a slight sweetness characteristic of traditional pumpernickel bread.
  • Ensure the dough has doubled in size during both rises to achieve a light and airy texture.
  • Letting the bread cool completely before slicing prevents it from becoming gummy.
  • You can substitute vegetable oil with another neutral oil like canola or light olive oil if desired.

Keywords: Pumpernickel bread, rye bread, homemade bread, molasses bread, cocoa powder bread, hearty bread, artisan bread

Find it online: https://yumwithmia.com/pumpernickel-bread-recipe/