I struggled to find a recipe online for a bread made mostly with pumpernickel flour and no random potato or malt ingredients, so here’s one I made myself! Delicious soft out of the oven or nice and crispy toasted the next day.
We keep our apartment quite cool, so I let my dough rise in the oven (off) with a pan of very hot water under it.
Pumpernickel Bread
Servings: 1 long loaf
Ingredients
- 4 grams active dry yeast
- 220 grams warm water
- 1 tbsp cocoa powder
- 1 tbsp molasses
- 125 grams milk (can use oat milk)
- 250 grams pumpernickel flour
- 100 grams all purpose flour
- 1 tbsp caraway seeds
- 1 tsp salt
Instructions
- Let active dry yeast warm up in the water for 5-10 minutes.
- Meanwhile, warm up the milk and molasses. Add cocoa powder to warmed mixture and stir. Let cool.
- Alternate adding flour and milk mixture into yeast until all is mixed. Add caraway seeds and salt. Knead for a few minutes until dough comes together and seeds are dispersed. The dough may be sticky, but you likely don’t need more flour. Oil the bottom of your bowl and place the dough in it. Wrap the bowl with a warm dishcloth, shirt, or blanket.
- Let the dough rise for ~2 hours in a warm place.
- Flip the dough out of bowl without deflating the ball. Cut into rolls or place in a buttered loaf pan (I like a long thin loaf pan).
- Let rise about 30 more minutes while the oven pre-heats to 400˚F.
- Bake at 400˚F for about 20 minutes, then 350˚F for another 20-25 minutes until cooked through.