Follow Us!

Dark Pumpernickel Rye Bread

Warm up a cold winter's night with this hearty, dark bread and a good bowl of hot soup.

 

3.4
Average: 3.4 (5 votes)
This recipe makes 1 loaf
Ingredients
SmallMediumLarge
Brewed coffee (room temperature)1/2 cup, plus 1 TBSP3/4 cup, plus 2 TBSP1 cup, plus 1 TBSP
Vegetable Oil1 TBSP2 TBSP3 TBSP
Dark molasses1 TBSP2 TBSP3 TBSP
Bread Flour1+1/4 cups2 cups2+2/3 cups
Medium rye flour2/3 cups1 cups1+1/3 cups
Cocoa powder4 tsp5 tsp2 TBSP
Sugar1 tsp1+1/2 tsp2 tsp
Salt1 tsp1+1/2 tsp2 tsp
Onion powder1/2 tsp3/4 tsp1 tsp
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Directions

This recipe is featured at Food Wanderings.

Bread Machine Method

Have all ingredients at room temperature. Place ingredients in a pan in the order listed. Select BASIC or White Bread cycle and MEDIUM or NORMAL crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  
 

Mixer Methods

Using ingredient amounts listed for 1½ lb. loaf, combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast. (Reserve I cup bread flour and all of the rye four.) Combine liquid ingredients and heat to 120° to 130° F.
 

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.
 

Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
 

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.


Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 hour. Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes). Bake in preheated 400° F oven for 30 to 35 minutes. Optional: Combine 1/4 cup water and 1/2 teaspoon cornstarch; heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped. Remove from pan; cool before slicing.
 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Comments

This bread is perfection!

5

This is one of those recipes that will stay with me for good. I love the complex, dark flavors that meld to become something so well rounded it tastes simple and flawless.

Post new comment

The content of this field is kept private and will not be shown publicly.
 
  • Web page addresses and e-mail addresses turn into links automatically.

More information about formatting options