Pumpernickel Bread

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Servings: 2 Difficulty: Advanced
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A dense, dark, and moist German-style rye bread with deep molasses and coffee notes
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Pumpernickel Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 385.6

Description

This authentic Pumpernickel bread is a masterpiece of dark, complex flavors. Unlike lighter rye breads, this loaf boasts a dense, moist crumb and a deep mahogany hue derived from unsweetened chocolate and rich molasses. The addition of instant coffee enhances the earthy tones of the rye flour without making it taste like a dessert, while caraway and fennel seeds provide a subtle, aromatic bite. The long, slow bake ensures the crust is sturdy yet the interior remains tender and slightly chewy. It slices beautifully for hearty sandwiches or pairs wonderfully with strong cheeses and cured meats. Perfect for holiday tables or cozy winter evenings, this bread offers a comforting, robust flavor profile that stands up to bold toppings and remains fresh for days.

Ingredients

Directions

  1. In a saucepan, combine molasses, butter, chopped unsweetened chocolate, 1 tablespoon white vinegar, 1 1/2 teaspoons sugar, 1 1/2 teaspoons salt, and 1 1/4 cups water.
  2. Heat the mixture over medium heat, stirring constantly, until the butter and chocolate are melted and the liquid is warm but not boiling.
  3. In the bowl of an electric mixer, combine 1 1/2 cups of flour, dry yeast, instant coffee, caraway seeds, and crushed fennel seeds.
  4. With the mixer running on low speed, slowly pour the warm liquid mixture into the dry ingredients.
  5. Mix for 30 seconds to incorporate the liquid, then increase speed to high and mix for 3 minutes.
  6. Gradually add rye flour and enough of the remaining flour to form a stiff, slightly sticky dough.
  7. Turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes until smooth and elastic.
  8. Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
  9. Punch the dough down to release air, turn it out onto a floured surface, and divide it into two equal pieces.
  10. Shape each piece into a round loaf and place them on a baking sheet lined with parchment paper, leaving plenty of space between them.
  11. Cover the loaves loosely and let them rise again for 30-45 minutes, or until puffy.
  12. Preheat the oven to 375&# 194;°F (190ðC).
  13. In a small bowl, whisk together 1 egg white and 1 tablespoon of water to create an egg wash.
  14. Brush the tops of the risen loaves with the egg white mixture.
  15. Bake for 35 to 40 minutes, or until the bread is deep brown and sounds hollow when tapped on the bottom.
  16. Remove from the oven and cool completely on a wire rack before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 385.6kcal
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 6.5g33%
Cholesterol 16.1mg6%
Sodium 93.2mg4%
Total Carbohydrate 61.1g21%
Dietary Fiber 3.5g15%
Sugars 16.2g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Wrap cooled bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Thaw at room temperature or toast directly from frozen.

Ingredient Note: The recipe calls for "2 To /2 cups flour" in the ingredients list but specifies using 1 1/2 cups initially and adding more gradually during mixing. Ensure you have a total of 2 to 2.5 cups of flour available, depending on humidity and flour type.

Variations: For a richer crust, you can substitute the egg white wash with a mixture of 1 tablespoon water and 1 tablespoon molasses.

Keywords: pumpernickel, rye bread, dark bread, german bread, molasses, coffee, caraway, fennel, chocolate, yeast, baking, artisan bread, hearty, moist, traditional
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