Pumpernickel Bread

Pumpernickel Bread

There are few aromas I like more than freshly baked bread. I like to bake all sorts of bread. I tend to bake less during the hot summer months and look forward to cool Autumn days and fresh baked bread. Today I made Pumpernickel Bread. The dark color comes from a mixture of rye flour, strong coffee, cocoa powder and molasses. These ingredients also give this bread a richness and texture I adore. It’s hard for me to find a store bought Pumpernickel bread that comes close to this one. Many rely on caramel coloring for the color in the bread. For real flavor you need the real ingredients.

Pumpernickel Bread

2 Packages active dry yeast

½ c. warm water

2 c. lukewarm strong coffee

¼ c. each molasses and unsweetened cocoa

2 T. Caraway seeds

2 t. salt

5-6 c. flour- I use bread flour

2 c. rye flour

Cornmeal

1 egg white, slightly beaten

In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour.  Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour.  Grease large baking sheet and sprinkle with cornmeal. Set aside.   

Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves. 

Dough rising

40 minutes later

Brush with egg white and slash the loaves before baking

Fresh out of the oven