Dark Pumpernickel Bread

When it comes to comforting and satisfying bread, nothing quite compares to the rich, robust flavors of Dark Pumpernickel Bread. This dense and hearty loaf, with its deep brown color and earthy taste, is perfect for a cozy afternoon snack or as a delicious accompaniment to soups and stews. In this recipe, we’ll guide you through the process of making your own Dark Pumpernickel Bread at home. Get ready to fill your kitchen with the irresistible aroma of freshly baked bread!

Dark Pumpernickel Bread

Ingredients:
– 2 cups dark rye flour
– 1 ½ cups whole wheat flour
– 1 cup all-purpose flour
– 1 ½ cups lukewarm water
– 1 packet active dry yeast
– 2 tablespoons molasses
– 2 tablespoons cocoa powder
– 2 tablespoons caraway seeds
– 1 ½ teaspoons salt
– 1 tablespoon vegetable oil
– Cornmeal, for dusting

Instructions:

1. Activate the Yeast: In a small bowl, combine the lukewarm water and yeast. Let it sit for about 5 minutes until the mixture becomes frothy.

2. Mix Dry Ingredients: In a large mixing bowl, combine the dark rye flour, whole wheat flour, all-purpose flour, cocoa powder, caraway seeds, and salt. Mix well to distribute the ingredients evenly.

3. Combine Wet Ingredients: Add the molasses and vegetable oil to the activated yeast mixture and stir to combine.

4. Form the Dough: Create a well in the center of the dry ingredients and pour in the wet mixture. Use a wooden spoon or your hands to mix until a rough dough forms.

5. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10-12 minutes until the dough becomes smooth and elastic.

6. First Proofing: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

7. Shape the Loaf: After the dough has risen, punch it down and shape it into a round loaf. Place the loaf on a baking sheet dusted with cornmeal.

8. Second Proofing: Cover the shaped loaf with a clean kitchen towel and let it rise again for about 30-45 minutes.

9. Preheat the Oven: While the loaf is proofing, preheat your oven to 375°F (190°C).

10. Bake: Once the loaf has completed its second proofing, score the top with a sharp knife and bake it in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.

11. Cool and Enjoy: Allow the Dark Pumpernickel Bread to cool on a wire rack before slicing and serving. Enjoy it warm with a smear of butter or use it to make your favorite sandwiches.

Experience the simple joy of homemade bread with this Dark Pumpernickel recipe. The combination of rye flour, cocoa, and caraway seeds creates a unique and flavorful loaf that is sure to become a staple in your kitchen. So roll up your sleeves, get your hands covered in flour, and savor every bite of this delicious homemade bread.