This Old-World Dark Pumpernickel Bread is a hearty, European-style loaf with a deep, complex flavor and just a hint of sweetness from raisins and molasses. The blend of rye and whole wheat flours gives the bread its dense, satisfying texture, while cocoa and coffee lend the signature dark color and earthy undertones that make pumpernickel so beloved. It’s the kind of bread you’d expect from a rustic village bakery—rich, fragrant, and perfect for cool-weather meals or a special brunch table.
INGREDIENTS:
2 packages active dry yeast (about 4½ teaspoons)
1 1/4 cups warm water (105°F–115°F)
2 teaspoons sugar
1 cup rye flour
1 cup whole wheat flour
1/4 cup dark molasses
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup (about) bread flour (plus more as needed)
1/2 cup raisins
1 tablespoon vegetable oil
2 tablespoons cornmeal
1 large egg white
1 tablespoon water
METHOD:
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir and let stand for 5–10 minutes, until the mixture is foamy and active.
Add the rye flour, whole wheat flour, molasses, cocoa, coffee, and salt to the yeast mixture. Mix on low speed until combined. Gradually add the bread flour, about ¼ cup at a time, until a soft dough forms and pulls away from the sides of the bowl.
Knead with the dough hook on medium speed for 5 minutes, or by hand for about 8 minutes, until smooth and elastic. Add the raisins and continue kneading just until evenly distributed.
Lightly oil a large bowl. Place the dough inside, turning once to coat the surface. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
Sprinkle cornmeal in the center of a 12 × 15-inch baking sheet. Punch down the dough and turn it onto a lightly floured surface. Shape into a round loaf about 6 inches across. Place it on the cornmeal-dusted sheet, cover loosely with plastic wrap, and let rise until puffy, about 30 minutes.
Preheat oven to 350°F. Whisk together the egg white and 1 tablespoon water. Brush the mixture lightly over the loaf. Use a sharp serrated knife to cut three 1/4-inch-deep slits in the top of the loaf. Bake on the lowest oven rack for about 35-40 minutes, or until the crust is a deep brown and the loaf sounds hollow when tapped on the bottom.
Transfer to a wire rack and cool completely before slicing to allow the flavor and crumb to develop.
SUGGESTED USES:
-
Slice thinly and serve with butter and honey for breakfast.
-
Pair with smoked salmon, ham, or sharp cheeses for an elegant sandwich.
-
Serve alongside soups or stews for a hearty, rustic meal.
-
Toast and top with cream cheese and sliced pears or figs for a cozy snack.
YIELD: 1 large loaf
