Pumpernickel Bread Recipe

Pumpernickel is a dense, dark, rye bread, great for sandwiches or toasted with cream cheese and smoked salmon or gravlax. Here is my recipe. Enjoy.

1 1/2 cups bread flour
1 cup rye flour
1/2 cup whole wheat flour
1 1/2 tsp vital wheat gluten
3 tbsp cocoa powder
2 tbsp instant coffee granules
1 cup warm water
2 tsp yeast
1/4 cup dough starter( optional, adds more depth of flavor)
1 tbsp browning sauce (optional, just makes it darker)
1/3 cup molasses
1/4 cup sugar
1 1/2 tsp salt
1/4 cup oil
1 1/2 tsp caraway seed
2 tsp cider vinegar

This is probably the longest list of ingredients I've had so far, but pumpernickel has a complex flavor that comes from the sum total of all these ingredients.

Mix the flours, wheat gluten, the caraway seed, and cocoa together and set aside. In the bowl of a stand mixer mix all the other ingredients together. Add the flour mixture, and using the dough hook attachment knead to form a smooth elastic dough. It should not be sticky so add extra flour as needed. Let rise in a greased bowl until fully doubled (2 or more hours). Shape into a round free-form loaf, and let rise again on a baking sheet until doubled. Score the top with a knife in any pattern you choose, and bake at 375 degrees about 40 min. Let cool and enjoy.