Dark Pumpernickel Bread Recipe

Cooking Directions

• STEP 1.In a large bowl, combine rye flour, whole wheat flour, cornmeal, cocoa powder, caraway seeds, and salt.
• STEP 2.In a separate bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.
• STEP 3.Add the yeast mixture and molasses to the dry ingredients and mix until a sticky dough forms.
• STEP 4.Transfer the dough to a greased loaf pan and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour.
• STEP 5.Preheat the oven to 350°F (175°C). Bake the bread for 40-45 minutes until it sounds hollow when tapped on the bottom.
• STEP 6.Remove the bread from the pan and let it cool completely on a wire rack before slicing.
• STEP 7.Store the bread in an airtight container at room temperature for up to 5 days.
• STEP 8.Serve the Dark Pumpernickel Bread sliced and enjoy it with your favorite spreads or as a base for sandwiches.

Cooking Tips

• For a stronger flavor, you can add a tablespoon of instant coffee granules to the dry ingredients.
• Make sure to use warm water (around 110°F/43°C) to activate the yeast properly.
• To achieve a darker color, you can brush the top of the bread with a mixture of water and molasses before baking.

Storage and Serving

• Store the Dark Pumpernickel Bread in an airtight container at room temperature.
• To keep it fresh for longer, you can slice the bread and freeze individual portions.
• Thaw the frozen bread slices at room temperature or toast them before serving.