Pumpernickel Bread
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Pumpernickel Bread
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This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won't believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.
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Ingredients
- 1 cup milk, warm
- 2 tablespoons brown sugar
- 1 package active dry yeast, or 2 ¼ teaspoons
- ¼ cup molasses
- ¼ cup Butter, softened
- 1 ½ cup bread flour
- 1 cup dark rye flour
- ¼ cup whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon salt
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Instructions
- To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
- Once the yeast is ready, add the molasses, butter, bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
- Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.
- Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and pinch the seams together.
- Place the loaf, seam side down in the prepared loaf pan and preheat your oven to 375 degrees fahrenheit. Cover your loaf and let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
- Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees fahrenheit. Once the loaf has finished baking, remove it from the pan to let it cool to room temperature.
Notes
- You can store this bread in a sealed bag once it has cooled to room temperature. Keep it at room temperature for up to a week or in the fridge for 2 weeks.
- You can store this bread in a sealed bag once it has cooled to room temperature. Keep it at room temperature for up to a week or in the fridge for 2 weeks.
- The elevation you are making the bread in can affect how the dough turns out. If the dough is too stiff add additional milk, or water 1 tablespoon at a time until it is a slightly sticky but firm dough.
- The elevation you are making the bread in can affect how the dough turns out. If the dough is too stiff add additional milk, or water 1 tablespoon at a time until it is a slightly sticky but firm dough.
- In step 3 you can either mix the dough on high to develop the gluten or dump the dough out onto a lightly floured surface and knead it by hand for a few minutes to develop the gluten.
- In step 3 you can either mix the dough on high to develop the gluten or dump the dough out onto a lightly floured surface and knead it by hand for a few minutes to develop the gluten.
Nutrition Information
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Calories
2092kcal
(105%)
Carbohydrates
349g
(116%)
Protein
52g
(104%)
Fat
63g
(97%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
151mg
(50%)
Sodium
2834mg
(118%)
Potassium
2765mg
(79%)
Fiber
31g
(124%)
Sugar
100g
(200%)
Vitamin A
1820IU
(36%)
Calcium
608mg
(61%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2092 kcal
% Daily Value*
| Calories | 2092kcal | 105% |
| Carbohydrates | 349g | 116% |
| Protein | 52g | 104% |
| Fat | 63g | 97% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 151mg | 50% |
| Sodium | 2834mg | 118% |
| Potassium | 2765mg | 59% |
| Fiber | 31g | 124% |
| Sugar | 100g | 200% |
| Vitamin A | 1820IU | 36% |
| Calcium | 608mg | 61% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
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