The Only Pumpernickel Bread Recipe You'll Need (2024)

For the Starter:

• 4 1/2 cups (20 ounces) plus 1 tablespoonbread flour, divided

• 2 teaspoons instant yeast

• 1 3/4 cups plus 2 tablespoons (13 ounces) room temperature water (70F to 75 F)

• 2 teaspoons salt

For the Remaining Dough:

• 1 1/2 cups (12 ounces) water, at room temperature, 70 F to 75 F)

• 2 tablespoons molasses

• 3 cups (13 1/2 ounces)bread flour, plus more as needed

• 1/2 cup (2 ounces) dark rye flour

• 1/2 cup (2 1/4 ounces)whole-wheat flour

• 1/3 cup (1 1/2 ounces) cornmeal

• 2 tablespoons unsweetened cocoa powder (nonalkalinized, such as Hershey's)

• 1/2 teaspoon instant yeast

• 2 teaspoons salt

• 1 large egg, or egg white

• 1 to 2 teaspoons water

Make the Starter

1. Gather the ingredients.

   

2. In a large mixing bowl or bowl of a stand mixer with dough hook, combine 4 1/2 cups of bread flour, 2 teaspoons ofinstant yeast, 13 ounces ofwater, and 2 teaspoons of salt. Mix by handor with stand mixer anddough hook until a dough is formed.

   

3. Knead by hand or with the dough hook, adding more flour if needed, until smooth and elastic, about 10 minutes.

   

4. Sprinkle 1 tablespoon of flour over the dough and cover the bowl with plastic wrap.

   

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5. Let stand to ferment for 4 hours. If not making bread right away, refrigerate for up to two days.

   

Make thePumpernickel Bread

1. Gather the ingredients.

   

2. To the starter dough, add the remaining ingredients except the egg and 1 to 2 teaspoons of water. Slowly blend until dough is formed.

   

3. Knead byheavy-dutystand mixer with dough hook or by hand until smooth and elastic—about 10 minutes. Add more flour, as needed, to keep the dough from sticking to hands and surfaces.

   

4. Oil a large bowl with vegetable oil.

   

5. With floured hands, gather the dough and fold over a few more times.

   

6. Form a nice smoothball and put the dough ball in the oiled bowl. Turn to grease all sides of the dough ball.

   

7. Cover the bowl with plastic wrap and let stand at room temperature for 1 1/2 to 2 hours, until the dough has doubled.

   

8. Turn the dough out onto a lightly floured surface and punch down. You'll have a little more than 4 pounds of dough, enough for two standard size loaves.

   

9. Shape into free-form loaves or rolls or shape to fit loaf pans.

   

10. Cover the pan(s) loosely with a lightweight kitchen tea towel. Let the dough rise for about 45 minutes to an hour. Or, cover and refrigerate overnight. We like to do this for the beautiful bubbly crust it produces.

    

11. When ready to bake, heat the oven to 425F.

    

12. Score the loaves (use a baker's lame or other similar razor blade tool), taking care not to deflate the bread.

    

13. If desired, brush lightly with egg wash (1 egg or egg white whisked with a few teaspoons of water). An egg wash will give you a shiny crust.

    

14. When you first put the breadin the oven tobake, mist the oven floor with a little water to create some steam. Do this several times over the first few minutes of baking time.

15. Bake the bread for 25 to 35 minutes, or until it registers 185 F to 190 F on aninstant-readthermometer inserted (through the side) into the center of a loaf. For buns or rolls check around 20 minutes. The tops of loaves will be a warm golden brown.

    

16. Another way to test for doneness is to rap on the bottom of a loaf. It should sound hollow when the bread is done.

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Yeast bread
• pumpernickel bread
• side dish
• american

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