Dark Delight: Pumpernickel Bread
Description
Dive into the deep, rich flavors of our pumpernickel bread! Baked to perfection with a blend of dark rye flour, molasses, and a hint of cocoa, each slice offers a hearty, slightly sweet taste with a robust texture. Perfect for pairing with savory spreads, cheeses, or as a standout ingredient in sandwiches, our pumpernickel bread brings a unique and satisfying depth to every meal. Embrace the allure of its dark, velvety crust and discover why this bread has been a cherished favorite for generations.
Ingredients
- 2 cups • rye flour (240g)
- 2 cups • bread flour (240g)
- 1 1/2 cups • warm water (360ml)
- 1/4 cup • molasses (60ml)
- 2 tablespoons • vegetable oil (30ml)
- 2 teaspoons • salt (10g)
- 2 teaspoons • active dry yeast (7g)
- 2 tablespoons • cocoa powder (15g)
- • Cornmeal or semolina flour, for dusting
Instructions
- 1. In a large bowl, combine the warm water and molasses. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until foamy.
- 2. Stir in the vegetable oil, salt, and cocoa powder until well combined.
- 3. Gradually add the rye flour and bread flour, mixing until a shaggy dough forms.
- 4. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- 6. Punch down the dough and shape it into a loaf. Place the loaf on a baking sheet dusted with cornmeal or semolina flour.
- 7. Preheat the oven to 350°F (175°C). Let the loaf rise for another 30-45 minutes.
- 8. Bake the bread for 35-40 minutes until it sounds hollow when tapped on the bottom.
- 9. Allow the bread to cool completely on a wire rack before slicing.
Pumpernickel Bread, Dark, Rye, Molasses, Robust, Hearty
Read it online:
https://www.beveragetraining.com/recipe/dark-delight-pumpernickel-bread/