Pumpernickel Bread

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Servings: 2 Difficulty: Advanced
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A dense, dark rye loaf infused with the deep aroma of coffee and chocolate, accented by earthy caraway and fennel seeds.
Pumpernickel Bread (Ee recipe image
Pumpernickel Bread (Ee recipe image
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Pumpernickel Bread

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

Description

This authentic-style pumpernickel bread is a masterclass in deep, savory flavors. Unlike lighter sandwich breads, this loaf is dense, moist, and intensely flavored by a combination of molasses, unsweetened chocolate, and instant coffee. The addition of caraway and crushed fennel seeds provides a classic, aromatic bite that pairs beautifully with robust cheeses, cured meats, or as a side to rich soups. The crust is sturdy and dark, while the interior remains tender and chewy. It is an excellent choice for holiday tables or a hearty weekend brunch. While it requires a bit of patience to rise and bake, the result is a sophisticated homemade bread that outshines store-bought versions. It keeps well for several days, making it perfect for slow enjoyment or gifting to fellow bread lovers.

Ingredients

Directions

  1. In the bowl of an electric mixer, combine 1 1/2 cups of the flour, dry yeast, instant coffee, caraway seeds, and crushed fennel seeds.
  2. In a saucepan, combine molasses, butter, chocolate, white vinegar, sugar, salt, and 1 1/4 cups of water. Heat over medium heat, stirring constantly, until warm (about 110F) but not boiling, ensuring the chocolate and butter are fully melted.
  3. With the mixer running on low speed, slowly pour the warm liquid mixture into the flour mixture. Mix for 30 seconds to incorporate.
  4. Increase the mixer speed to high and beat for 3 minutes to develop the gluten.
  5. Add the rye flour and enough of the remaining flour to form a soft, slightly sticky dough. Do not add too much flour, or the bread will be dense.
  6. Turn the dough out onto a lightly floured surface and knead by hand for 5-8 minutes until smooth and elastic.
  7. Shape the dough into a ball, place it in a greased bowl, and cover with a damp cloth or plastic wrap. Let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  8. Punch the dough down to release air bubbles. Turn it out onto a floured surface and divide it into two equal pieces.
  9. Shape each piece into a round loaf. Place them on a baking sheet lined with parchment paper, leaving enough space between them to expand.
  10. Cover the loaves and let them rise again for 30-45 minutes, or until nearly doubled.
  11. Preheat the oven to 375F (190C).
  12. Whisk together the egg white and 1 tablespoon of water. Brush the tops of the loaves generously with the egg white glaze.
  13. Bake for 35 to 40 minutes, or until the loaves are deep brown and sound hollow when tapped on the bottom.
  14. Remove from the oven and transfer to a wire rack to cool completely 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.

Keywords: pumpernickel, rye bread, coffee bread, caraway seeds, fennel seeds, molasses, chocolate bread, dark bread, homemade bread, german bread, yeast dough, hearty loaf, spiced bread, artisan bread, comfort food, breakfast bread, vegetarian baking, rustic loaf, whole grain
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