Hearty Pumpernickel Loaves
Description
This dense, moist pumpernickel loaf draws its deep flavor from a combination of rye flour, molasses, and melted chocolate, creating a uniquely rich taste profile. The addition of mashed potatoes ensures a soft, tender crumb that holds up perfectly to hearty spreads or savory sandwiches. With earthy caraway seeds and a slight sweetness from the molasses, this bread offers a comforting, rustic appeal. It is an excellent choice for holiday tables, charcuterie boards, or as a unique twist on traditional German-style rye. Bake it fresh for the best aroma and texture.Ingredients
Directions
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In a large bowl, combine 1/2 cup of the unbleached flour, 1/2 cup rye flour, cornmeal, and undissolved yeast.
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In a saucepan, heat water, molasses, vegetable oil, salt, and baking chocolate over low heat until very warm (120 to 130&# 194;°F).
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Pour the warm liquid mixture into the flour-yeast mixture.
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Beat with an electric mixer on high speed until smooth, about 3 minutes.
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Add the remaining 1 cup of rye flour and the cold mashed potatoes; beat for an additional 2 minutes.
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Stir in the caraway seeds and enough of the remaining flour to form a soft, sticky dough.
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Turn the dough out onto a lightly floured surface and knead until smooth and satiny, about 5 minutes.
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Cover the dough with a bowl and let it rest for 20 minutes.
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Divide the dough in half and let it rest for another 10 minutes.
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Form each half into a large ball and place on a large greased baking sheet.
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Flatten each loaf slightly with the palm of your hand and brush the tops with vegetable oil.
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Let the loaves rise in a warm place until doubled in size, about 30 minutes.
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Bake in a preheated 375ðF (191ðC) oven for 30 to 35 minutes, or until the loaves sound hollow when tapped on the bottom.
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Remove from the baking sheet and cool completely on wire racks before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1092.0kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 228.0g76%
- Dietary Fiber 8.1g33%
- Sugars 0.9g
- Protein 30.0g60%
* 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
Ensure the water mixture reaches 120-130ðF to activate the yeast without killing it. If the mixture is too hot, the yeast will die; if too cool, it won't activate properly.
For best results, use freshly mashed potatoes that have been cooled completely before adding to the dough. This helps maintain the proper dough temperature.
The dough will be sticky due to the rye flour and potatoes. Do not add excessive extra flour, as this will result in a dense, dry loaf. A soft, tacky dough is correct.
Store cooled loaves in a plastic bag or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months.
Caraway seeds can be omitted if you prefer a milder flavor, though they are traditional for pumpernickel bread.
