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| Best Ever Pumpernickel Loaf |
"I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter."
Ingredients :
- 1 1/2 cups warm water
- 1/4 cup molasses
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons canola oil
- 1 1/2 cups bread flour, plus more for kneading
- 1 cup whole-wheat flour
- 1 cup rye flour
- 1/3 cup cornmeal
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons vital wheat gluten
- 1 teaspoon salt
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 2H40M |
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- Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
- Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
- Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
- Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
- Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.
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