Steakhouse-Style Pumpernickel Bread
shared by Jennifer
Details:
-
PT25M
- Prep Time: 25 Minutes PT40M
- Cook Time: 40 Minutes PT1H5M
- Total Time: 1 Hour 5 Minutes
- Difficulty: Novice
- Serves: 2 loafs
- Cuisine: German
Grease two 9 x 5-inch loaf pans. Set aside.In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.In
Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups rye flour (or whole wheat)
- 2 tablespoons cocoa
- 5 teaspoons instant dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 ½ cup warm water
- ½ cup molasses (or treacle)
- 2 tablespoons vegetable oil
Directions:
- Grease two 9 x 5-inch loaf pans. Set aside.
- In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
- In a separate bowl mix the warm water, molasses, and oil together.
- Add the wet into the dry ingredients until your dough comes together.
- Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
- Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
- After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
- Cover again and place in a warm place till doubled, roughly 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
- Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.