Perfect Pumpernickel Recipe

A rich, dense pumpernickel bread featuring a unique blend of rye flour and dark molasses. This classic German bread is ideal for sandwiches or as a hearty accompaniment to soup, offering a complex, slightly sweet flavor.

Ingredients

• 1 ½ cups warm water (105-115°F)
• 1 tbsp active dry yeast
• 1/4 cup dark molasses
• 1 tbsp vegetable oil
• 1 tbsp cocoa powder (unsweetened, for color)
• 2 tsp caraway seeds
• 1 tsp salt
• 2 cups whole wheat flour
• 2 cups rye flour

Directions

1. In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes, or until foamy.
2. Stir in the molasses, vegetable oil, cocoa powder, caraway seeds, and salt. Gradually add the whole wheat flour and rye flour, mixing until a sticky dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Gently punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan, cover, and let rise again for 30-45 minutes.
5. Preheat your oven to 350°F (175°C).
6. Bake for 45-55 minutes, or until the loaf is dark brown and sounds hollow when tapped.
7. Let the bread cool completely on a wire rack before slicing. Serve with butter or cream cheese.