This pumpernickel bread is a flavorful, dark, and dense loaf made with rye flour, molasses, and a hint of cocoa powder. Perfect for sandwiches or as a side to hearty soups.
Preparation time
1h 30min
Cooking time
35min
Ingredients
12 Servings
- 7 g active dry yeast
- 300 g bread flour
- 30 g brown sugar
- 60 ml molasses
- 250 g rye flour
- 10 g salt
- 15 g unsweetened cocoa powder
- 240 ml warm water
Directions
Step 1
In a large bowl, dissolve the brown sugar in warm water. Sprinkle the yeast over the water and let it stand until foamy, about 5 minutes.
Step 2
Stir in the molasses, rye flour, bread flour, cocoa powder, and salt until well combined.
Step 3
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
Step 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
Step 5
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise until doubled, about 30 minutes.
Step 6
Preheat the oven to 190°C (375°F).
Step 7
Bake the bread for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
Step 8
Remove from the oven and let cool on a wire rack before slicing.