Rustic Pumpernickel Bread: A Homemade Delight
Mix 2 cups rye flour, 1 cup bread flour, 1/2 cup cornmeal, 2 tbsp cocoa powder, 1 tbsp caraway seeds, 1 tbsp instant coffee granules, 2 tsp salt, and 2 tsp active dry yeast.
Heat 1 and 1/2 cups water, 1/2 cup molasses, and 2 tbsp butter until warm (120-130°F).
Gradually add wet ingredients to dry, stirring until sticky dough forms.
Knead dough on floured surface for 6-8 mins until smooth.
Place dough in greased bowl, cover, let rise in warm place for 1-1.5 hrs or until doubled.
Punch down dough, shape into loaf, place in greased pan.
Cover, let rise again for 30-45 mins.
Bake at 375°F (190°C) for 35-40 mins until golden. Cool before slicing.
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