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A classic dark rye bread with a rich, slightly sweet flavor from molasses and cocoa. This dense, hearty loaf has a chewy crust and a soft interior, perfect for deli sandwiches or toasted with butter.
For 8 servings
Activate the Yeast: In a small bowl, combine the warm water, molasses, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together the bread flour, dark rye flour, cocoa powder, salt, and caraway seeds (if using).
Form the Dough: Pour the foamy yeast mixture and the vegetable oil into the dry ingredients. Using a dough hook on low speed (or a wooden spoon), mix until a shaggy, sticky dough forms.
Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth and elastic but will remain slightly tacky.
First Rise: Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 90 minutes, or until it has doubled in size.
Shape and Second Rise: Gently punch down the risen dough. On a clean surface, shape it into a round boule or an oval loaf. Place the loaf on a baking sheet dusted with cornmeal. Cover loosely and let it rise for another 45-60 minutes, until puffy.
Preheat Oven: About 20 minutes before baking, preheat your oven to 375°F (190°C). Place a shallow pan filled with hot water on the bottom rack to create steam.
A classic dark rye bread with a rich, slightly sweet flavor from molasses and cocoa. This dense, hearty loaf has a chewy crust and a soft interior, perfect for deli sandwiches or toasted with butter.
This jewish_american recipe takes 225 minutes to prepare and yields 8 servings. At 291.98 calories per serving with 10.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or side.
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Bake the Bread: Bake for 35-40 minutes. The bread is done when the crust is dark and firm, and it sounds hollow when tapped on the bottom. For perfect results, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
Cool Completely: Transfer the loaf to a wire rack and let it cool completely, for at least 2 hours, before slicing. This step is crucial for the crumb to set properly and prevent a gummy texture.
Add 1 tablespoon of instant espresso powder with the dry ingredients for a deeper, darker color and more complex flavor.
Instead of a free-form boule, shape the dough to fit a standard 9x5 inch loaf pan for sandwich-style slices.
Before the second rise, brush the loaf with a beaten egg white and sprinkle with additional caraway seeds or coarse sea salt for a decorative and flavorful crust.
Rye flour is an excellent source of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This bread provides essential minerals such as manganese, which is important for bone health and metabolism, and selenium, a powerful antioxidant.
As a whole-grain bread, pumpernickel has a lower glycemic index than white bread, providing a slower, more sustained release of energy without sharp spikes in blood sugar.
Yes, pumpernickel bread can be a healthy choice. It's made with rye flour, which is typically higher in fiber, vitamins, and minerals like manganese and selenium compared to breads made solely with refined white flour. The high fiber content aids in digestion and promotes a feeling of fullness.
A serving of two slices (approximately 105g) of this homemade pumpernickel bread contains around 275 calories. This can vary slightly based on the exact ingredients used.
Rye flour contains less gluten and more pentosans than wheat flour. Pentosans absorb a lot of water, which makes the dough inherently sticky. It's normal for this dough to be tacky. Use a bench scraper and a light dusting of flour to manage it, but avoid adding too much extra flour, which can make the bread dry.
You can, but the texture will be slightly different. Bread flour has a higher protein content, which develops more gluten, resulting in a chewier crumb and better structure. All-purpose flour will produce a slightly softer, less chewy loaf.
The most reliable method is to use an instant-read thermometer. The internal temperature should be between 190-200°F (88-93°C). You can also tap the bottom of the loaf; if it sounds hollow, it's a good indication that it's done.
Store the completely cooled bread at room temperature. For a crusty exterior, use a paper bag. For a softer crust, store it in a plastic bag or bread box. It will stay fresh for about 3-4 days.
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