Pumpernickel Bread
A rich, hearty loaf with a unique flavor profile, perfect for sandwiches or as a comforting side to your meals.
Ingredients
Dough Ingredients
- 2 cups warm water Should be around 105°F to activate yeast.
- 2 cups rye flour Provides depth of flavor.
- 1 cup bread flour Gives structure and chewiness.
- 1 cup whole wheat flour Adds additional fiber and nutrients.
- 1 4 unsweetened cocoa powder Enhances color and flavor profile.
- 1 tbsp instant dry yeast Leavening agent for rise.
- 2 tbsp brown sugar Adds sweetness and aids browning.
- 1 tbsp vegetable oil Contributes to dough's softness.
- 1 tbsp salt Enhances flavor and controls yeast activity.
Instructions
Preparation
- Combine warm water and dry ingredients: In a food processor or a large mixing bowl, add the warm water and incorporate rye flour, bread flour, whole wheat flour, cocoa powder, yeast, brown sugar, salt, and vegetable oil.
- Mix the dough: For a food processor, pulse and then run until a soft, sticky dough forms (about five minutes). For hand mixing, stir with a sturdy spoon until no dry flour remains, achieving a loose, sticky texture.
- Let the dough rise: Cover the dough tightly and allow it to rise at room temperature for 1 hour and 30 minutes until puffy but not doubled.
- Shape the loaf: Once risen, shape the dough into a loaf using your preferred method.
Notes
For best results, ensure water temperature is correct, take time during mixing, and allow for an adequate rise. Slices can be stored in an airtight container or frozen for long-term use.