Best Pumpernickel Bread
Pumpernickel Bread recipe
Yield
24 servingsPrep
40 minCook
40 minReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
plus up to 1/2 cup if needed |
|
| ¼ | ounce |
yeast, active dry
dry |
|
| 1 | tablespoon |
instant coffee
|
|
| 1 | tablespoon |
caraway seeds
|
|
| ½ | teaspoon |
fennel seeds
crushed |
|
| 3 | tablespoons |
molasses
|
|
| 2 | tablespoons |
butter
|
|
| ½ | ounce |
unsweetened chocolate
unsweetened, chopped |
|
| 1 | tablespoon |
white vinegar
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | cups |
rye flour
|
|
| 1 | large |
egg whites
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
plus up to 1/2 cup if needed |
|
| 7.2 | ml/g |
yeast, active dry
dry |
|
| 15 | ml |
instant coffee
|
|
| 15 | ml |
caraway seeds
|
|
| 2.5 | ml |
fennel seeds
crushed |
|
| 45 | ml |
molasses
|
|
| 3E+1 | ml |
butter
|
|
| 14.5 | ml/g |
unsweetened chocolate
unsweetened, chopped |
|
| 15 | ml |
white vinegar
|
|
| 7.5 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 473 | ml |
rye flour
|
|
| 1 | each |
egg whites
lightly beaten |
|
Directions
In bowl or an electric mixer combine 1½ cups of flour, yeast, coffee, caraway and fennel seeds.
In a saucepan combine molasses, butter, chocolate, vinegar, sugar, salt and 1¼ cups of water.
Heat, stirring, until warm but not boiling.
With motor on low, pour it into flour mixture, and mix for 30 seconds.
Increase speed to high and mix 3 minutes more.
Using a spoon add rye flour and as much of remaining flour as possible.
Dough will be slightly sticky.
Turn dough out onto a floured surface and knead until smooth and elastic.
Shape into a ball, place in a greased bowl, cover and let double in size.
Punch dough down, turn it out onto a floured surface and divide it into two pieces.
Shape into rounds, place them on a baking sheet (leaving them enough room to double).
Cover and let rise.
Preheat oven to 375℉ (190℃).
Whisk egg white and 1 tablespoon water.
Brush tops of rounds with egg white glaze and bake for 35 to 40 minutes, until brown and hollow-sounding when bottoms are tapped.
