Pumpernickel bread is a dense, dark rye bread that is intensely flavorful. This do it yourself mix recipe can be prepared ahead of time and tossed into the pantry until it’s needed.
Pumpernickel Bread:
2 cups bread flour
1 ½ cups rye flour
1 ½ cups wheat flour
2 tsp salt
¼ cup cocoa powder
2 tsp instant coffee
2 ¼ tsp yeast
Measure all into large Vacuum Seal Bag or ziploc bag
Place Seeds in Separate baggie:
2 tbsp caraway seeds
Makes 1 mix
To Use:
1 pkg mix
1 ½ cups Very Warm water
½ cup molasses
2 tbsp salad oil
Add yeast to 1/2 of Dry mix, be sure to stir well. Add water, molasses and salad oil and blend completely. Let sit 5-7 minutes. Continue adding remaining mix until a stiff dough forms.
Knead well, place in greased bowl, covered on a warm surface until doubled. (About 2 hours).
Using wet hands (don’t use flour), quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Then form an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
Using a pastry brush, paint the top crust with cornstarch wash and sprinkle with the caraway seeds, if using. Slash the loaf with deep parallel cuts, using a serrated bread knife.
Bake @ 375 oven for 45-50 minutes (Crust will be deep brown)
© Can Stock Photo Inc. / kozzi
