This delicious pumpernickel bread is hearty and crusty, and it's a recipe you'll use again and again. The bread is prepared in two steps, and that's what gives it such great flavor. Though it takes extra rising time, it takes no more hands-on time than a typical yeast bread.
This bread got rave reviews from my family. My 30-something son said it was the best he'd ever tasted!
This recipe will make a little more than 4 pounds of dough, enough for two large standard loaves or free-form boule loaves. Or, make one loaf and several sandwich rolls.
- 4 1/2 cups bread flour (20 ounces)
- 2 teaspoons instant yeast
- 1 3/4 cups plus 2 tablespoons water (room temperature (70 ° F to 75° F), 13 ounces)
- 2 teaspoons salt
- 1 tablespoon bread flour (to sprinkle over the starter)
- Remaining Dough:
- 1 1/2 cups water (room temperature (70 ° F to 75° F), 12 ounces)
- 2 tablespoons molasses
- 3 cups bread flour (13 1/2 ounces, plus more, as needed, for kneading)
- 1/2 cup dark rye flour (2 ounces)
- 1/2 cup whole wheat flour (2 1/4 ounces)
- 1/3 cup cornmeal (1 1/2 ounces)
- 2 tablespoons unsweetened cocoa powder (not alkalinized, such as Hershey's)
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- Egg Wash:
- Optional: 1 egg (or egg white)
- In a large mixing bowl or bowl of a stand mixer (with dough hook), combine 4 1/2 cups of bread flour, 2 teaspoons of instant yeast, 13 ounces of water, and 2 teaspoons of salt. Mix by hand or with stand mixer and dough hook until a dough is formed. Knead by hand or with the dough hook, adding more flour if needed, until smooth and elastic, about 10 minutes. Sprinkle 1 tablespoon of flour over the dough and cover the bowl with plastic wrap. Let stand to ferment for 4 hours. If not making bread right away, refrigerate for up to 2 days.
- To the first dough add the remaining ingredients except the egg wash. Slowly blend with the first fermentation until dough is formed. Knead by heavy-duty stand mixer with dough hook or by hand until smooth and elastic, about 10 minutes. Add more flour, as needed, to keep the dough from sticking to hands and surfaces.
- Oil a large bowl with vegetable oil.
- With floured hands, gather the dough and fold over a few more times. Form a nice smooth ball. Put the dough ball in the oiled bowl. Turn to grease all sides of the dough ball. Cover the bowl with plastic wrap and let stand at room temperature for 1 1/2 to 2 hours, until the dough has doubled.
- Turn the dough out onto a lightly floured surface and punch down. You'll have a little more than 4 pounds of dough, enough for two standard size loaves. Shape into free form loaves or rolls or shape to fit loaf pans.
- Cover the pan(s) loosely with a lightweight kitchen tea towel. Let the dough rise for about 45 minutes to an hour. Or, cover and refrigerate overnight. I like to do this for the beautiful bubbly crust it produces (see the photo).
- Heat the oven to 425° F.
- Score the loaves (use a baker's lame or other similar razor blade tool), taking care not to deflate the bread.
- If desired, brush lightly with egg wash (1 egg or egg white whisked with a few teaspoons of water). An egg wash will give you a shiny crust.
- When you first put the bread in the oven to bake, mist the oven floor with a little water to create some steam. Do this several times over the first few minutes of baking time.
- Bake the bread for 25 to 35 minutes, or until it registers 185° F to 190° F on an instant-read thermometer inserted (through the side) into the center of a loaf. For buns or rolls check around 20 minutes. The tops of loaves will be a warm golden brown.
- Another way to test for doneness is to rap on the bottom of a loaf. It should sound hollow when the bread is done.
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