Best Ever Pumpernickel Loaf recipe

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Ingredients

1 ½ cups warm water
¼ cup molasses
1 (.25 ounce) package active dry yeast
2 tablespoons canola oil
1 ½ cups bread flour, plus more for kneading
1 cup whole-wheat flour
1 cup rye flour
⅓ cup cornmeal
¼ cup unsweetened cocoa powder
2 tablespoons vital wheat gluten
1 teaspoon salt

Nutrition Info

157 calories
carbohydrate: 28.7 g
cholesterol: : -
fat: 3.6 g
fiber: 4 g
protein: 4.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 238.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.

  2. Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment, turn to medium speed and let dough mix for 15 minutes.

  3. Turn dough onto a floured surface, knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.

  4. Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl, let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.

  5. Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.

  6. Preheat oven to 350 degrees F (175 degrees C).

  7. Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.

Recipe Yield

1 loaf

Recipe Note

I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.

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