Pumpernickel Bread – easyrecipe1


Prep Time	25 minutes
First Rise	60–90 minutes
Second Rise	45–60 minutes
Bake Time	35–40 minutes
Cooling Time	2 hours
Total Time	~3 hours 40 minutes
Intensity / Skill Level	Intermediate (Moderate Kneading & Fermentation)
Yield	1 large round loaf (approx. 14–16 slices)

For the Bread Dough:

Active Dry Yeast: 2 1/4 tsp (1 standard 7g packet)
Warm Water (105°F–110°F): 1 1/4 cups (300 ml)
Dark Molasses (or Blackstrap): 1/4 cup (60 ml)
Dark Rye Flour (or Medium Rye): 1 1/2 cups (180 g)
Unbleached Bread Flour (plus extra for dusting): 2 to 2 1/4 cups (240–270 g)
Dutch-Process Cocoa Powder (unsweetened): 2 tbsp (15 g)
Instant Espresso Powder: 1 tsp (enhances earthy depth without tasting like coffee)
Whole Caraway Seeds: 1 1/2 tbsp (plus extra for topping)
Fine Sea Salt: 1 1/2 tsp (9 g)
Unsalted Butter (softened): 2 tbsp (28 g)

For the Cornstarch Glaze (Optional, for shine):

1. Activate the Yeast

In a measuring cup or the bowl of your stand mixer, combine 1 1/4 cups warm water (105°F–110°F) and 1/4 cup dark molasses. Whisk gently until the molasses is dissolved.
Sprinkle the active dry yeast across the surface. Let stand undisturbed for 5 to 8 minutes until the mixture becomes foamy and aromatic.

2. Combine Dry Ingredients

In a separate bowl, whisk together the dark rye flour, 2 cups of bread flour, cocoa powder, espresso powder, caraway seeds, and salt until evenly blended.

3. Form the Dough

Pour the dry mixture and the softened butter into the bowl with the activated yeast mixture.
Using a dough hook on low speed (or a sturdy wooden spoon), mix until the flour hydrates and a cohesive, shaggy ball begins to form (about 2 minutes). If the dough is overly wet and sticking to the walls, add the remaining 1/4 cup bread flour 1 tablespoon at a time.

4. Kneading (Intensity Check: Moderate)

Stand Mixer Method: Knead on medium-low speed for 6 to 8 minutes. Rye flour contains less gluten than wheat flour, so the dough will remain slightly tacky to the touch, but it should clear the sides of the bowl and hold a smooth outer surface.
Hand Kneading Method: Turn the dough onto a lightly floured work surface. Knead firmly for 9 to 11 minutes using the heel of your palms, rotating the dough 90 degrees every few folds. Resist the urge to dump excessive extra flour onto the board to prevent a dry, heavy crumb.

5. First Rise (Bulk Fermentation)

Lightly oil a large bowl. Shape the dough into a smooth ball, place it in the bowl, and roll it once to coat all sides with oil.
Cover tightly with plastic wrap or a damp linen towel. Place in a draft-free, warm spot (75°F–80°F) to rise for 60 to 90 minutes, or until doubled in bulk.

6. Shaping the Loaf

Line a heavy baking sheet with parchment paper, or dust a baker’s peel with coarse cornmeal.
Gently punch down the risen dough to degas. Turn it onto a clean countertop.
Pull the edges toward the center to create tension, rolling it against the counter under cupped hands until you achieve a tight, smooth round boule. Place the boule on the prepared parchment.

7. Second Rise (Proofing)

Cover the shaped loaf loosely with an oiled sheet of plastic wrap.
Let proof at room temperature for 45 to 60 minutes, until swollen and soft to a gentle poke (it should slowly spring back partway).

8. Prep the Glaze & Oven

Position an oven rack in the center and preheat the oven to 375°F (190°C).
Prepare the glaze: Whisk 1 tsp cornstarch into 1/2 cup cold water in a small saucepan. Bring to a gentle simmer over medium heat for 1 minute until clear and slightly thickened. Remove from heat.

9. Slash, Glaze, and Bake

Using a pastry brush, gently coat the entire surface of the proofed loaf with the warm cornstarch glaze. Sprinkle extra caraway seeds on top if desired.
Using a sharp baker’s blade (lame) or serrated knife, slash a shallow X or three parallel lines (approx. 1/4-inch deep) across the top crown.
Slide the baking sheet into the oven. Bake for 35 to 40 minutes at 375°F (190°C). The loaf is done when deeply dark brown, sounds hollow when tapped on the bottom, and reads an internal temperature of 200°F–205°F (93°C–96°C) on an instant-read probe.

10. Cooling

Transfer immediately to a wire rack. Brush with one more thin layer of cornstarch glaze for extra sheen.
Crucial Step: Allow the loaf to cool completely for at least 2 hours before slicing. Rye starches continue to set as the bread drops to room temperature; slicing prematurely causes a gummy, wet interior.

Managing Rye Stickiness: Rye flour contains high levels of pentosans (complex sugars) that absorb large amounts of water and make dough naturally tacky. Do not keep adding white flour to fix stickiness, as this dilutes the rye flavor and makes the loaf dense.
Color & Depth: Dutch-process cocoa powder provides the signature dark hue and subtle earthy undertone without introducing noticeable chocolate sweetness.
Caraway Intensity: If you prefer a milder herbal note, reduce caraway seeds to 1 tablespoon or crush them lightly in a mortar and pestle.

Room Temperature: Store cooled bread cut-side down in a paper bag or bread box for up to 4 days.
Freezing: Slice the loaf completely. Place parchment squares between slices, pack inside a heavy-duty freezer bag, and freeze for up to 3 months. Reheat individual slices straight in a toaster.

Values are calculated per slice (based on a 16-slice yield):