📝 About This Recipe
This deep, mahogany-hued loaf is a masterclass in complexity, blending the earthy robustness of whole rye with the bitter sweetness of cocoa and molasses. Originating from the Westphalia region of Germany, traditional pumpernickel is known for its dense crumb and incredible shelf life. Our version uses a touch of coffee and caraway to elevate those classic aromas, resulting in a bread that is as fragrant as it is flavorful.
🥗 Ingredients
The Liquid Base
- 1 1/4 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/4 cup Unsulfured Molasses (dark molasses provides the best color)
- 2 tablespoons Vegetable Oil (or melted butter for extra richness)
The Flour Blend
- 1 1/2 cups Dark Rye Flour (ensure it is 'dark' rye for the authentic texture)
- 2 to 2 1/2 cups Bread Flour (plus more for dusting the work surface)
- 1/2 cup Whole Wheat Flour (adds to the rustic grain profile)
Flavor & Color Enhancers
- 1/4 cup Unsweetened Cocoa Powder (Dutch-processed for a darker color)
- 1 tablespoon Instant Espresso Powder (deepens the earthy notes without tasting like coffee)
- 1 tablespoon Caraway Seeds (whole seeds for classic aroma)
- 1 1/2 teaspoons Fine Sea Salt
- 1 tablespoon Cornmeal (for dusting the baking sheet)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and a teaspoon of the molasses. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and 'bloomed'.
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2
Whisk in the remaining molasses, vegetable oil, cocoa powder, espresso powder, and caraway seeds until the liquids are dark and well-blended.
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3
Add the dark rye flour, whole wheat flour, and sea salt to the wet ingredients. Mix with a wooden spoon or a dough hook on low speed until a thick paste forms.
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4
Gradually add the bread flour, 1/2 cup at a time, mixing continuously. The dough will be quite sticky due to the rye content; stop adding flour once the dough clears the sides of the bowl but still feels tacky.
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5
Turn the dough onto a lightly floured surface. Knead by hand for 6-8 minutes (or 5 minutes in the mixer) until the dough feels elastic and smooth. It will remain darker and denser than standard white bread dough.
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6
Lightly grease a large bowl with oil. Place the dough inside, turning once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Turn it out onto a surface and shape it into a tight oval loaf or a round boule.
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8
Sprinkle a baking sheet with cornmeal. Place the shaped loaf on the sheet, cover loosely with plastic wrap, and let rise again for 45-60 minutes until puffy.
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9
Preheat your oven to 375°F (190°C). While the oven heats, use a sharp serrated knife or a baker's lame to make three shallow diagonal slashes across the top of the loaf.
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10
Bake for 40-45 minutes. The loaf should sound hollow when tapped on the bottom. The internal temperature should reach approximately 190°F-200°F.
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11
Remove the bread from the oven and transfer immediately to a wire rack. This prevents the bottom from becoming soggy.
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12
Crucial Step: Let the bread cool completely (at least 2 hours) before slicing. Rye bread continues to set its structure while cooling; cutting it too early can result in a gummy texture.
💡 Chef's Tips
If the dough is too sticky to handle, grease your hands with a little oil rather than adding excessive flour, which can make the bread tough. For a glossier, darker crust, brush the top of the loaf with an egg wash (1 egg beaten with 1 tbsp water) just before baking. Ensure your rye flour is fresh; rye contains oils that can go rancid over time, affecting the delicate earthy flavor. To create a professional steam effect, place a shallow pan of water on the bottom rack of the oven during the first 15 minutes of baking. If you prefer a softer crust, wrap the warm loaf in a clean kitchen towel while it cools.
🍽️ Serving Suggestions
Serve thick slices toasted with high-quality salted butter and a drizzle of honey. Pair with smoked salmon, cream cheese, capers, and red onion for a classic Nordic-style brunch. Use as the foundation for a robust Reuben sandwich with corned beef, sauerkraut, and Swiss cheese. Accompany a bowl of hot, creamy potato or split pea soup for a comforting winter meal. Slice thinly and serve with sharp cheddar cheese and crisp green apples as a snack.