Pumpernickel bread is a heavy type of slightly sweet rye bread traditionally made with sourdough and coarsely ground rye. Originally from Germany, the word pumpernickel comes from the German word pumpern meaning “flatulent,” and Nickel, a form of Nicholas, a name associated with goblins or devilish characters. The name comes from the bread’s reputation for being hard to digest. Today’s American recipes for pumpernickel bread use ingredients such as molasses, coffee, and cocoa powder to imitate the dark brown color of German pumpernickel. Also the traditionally used sourdough has been replaced by wheat flour and yeast in order to increase the speed and height of the bread’s rising.
Recipe Servings: 8
+ 1 hour 30 minutes resting
Ingredients
Directions
- Whisk together 1 cup bread flour, baking cocoa, sugar, salt, onion powder, and yeast in a large bowl.
- Combine the brewed coffee, vegetable oil, and molasses in a small bowl.
- Add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed and then increasing to medium speed for 2–3 minutes.
- Stir in the rye flour and enough of the remaining bread flour to make a firm dough.
- Transfer the dough to a floured surface and knead it for 5–7 minutes or until smooth and elastic.
- Place the dough in a lightly oiled bowl and rub oil over the dough. Cover the bowl and let it rest for about 60 minutes or until it has doubled in size.
- Place the dough onto a lightly floured surface and punch it down to remove any air bubbles. Shape the dough into a round loaf.
- Place the dough on a lightly greased baking sheet, cover it, and set it in a warm, draft-free place to rise for about 30 minutes or until an indentation remains after poking it.
- Preheat the oven to 400°F.
- Bake the dough in the oven for 30–35 minutes or until the loaf sounds hollow when tapped.
- Remove the bread from the oven and transfer it to a wire rack. Let it cool before slicing.
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