Print

Homemade Pumpernickel Bread

homemade pumpernickel bread on a cutting board
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pumpernickel bread is the BEST! It’s full of flavor, with just the right texture and height. It was an instant hit with my family!

Ingredients

Scale

Biga/Starter

  • 4 1/4 cups bread flour (19 ounces)
  • 2 1/2 teaspoons instant yeast
  • 1 3/4 cups water (14 ounces, room temperature)
  • 2 teaspoons salt

Remaining Dough Ingredients

  • 1 2/3 cups water (room temperature)
  • 2 tablespoons molasses
  • 3 1/2 cups bread flour
  • 1/2 cup rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 2 tablespoons cocoa powder (unsweetened, natural)
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons salt

For the Egg Wash

  • 1 large egg white
  • 2 teaspoons water

Instructions

  1. In the bowl of a stand mixer, combine the biga/starter ingredients. Mix by hand or with the dough hook attachment on medium-low speed for 10 minutes. Sprinkle the dough with 1 tablespoon of flour. Cover the bowl with plastic wrap and let the dough rest for at least 2 hours. The dough may be refrigerated overnight.
  2. Punch the dough down and add the remaining dough ingredients; knead with the stand mixer and dough hook or by hand for about 10 minutes, adding more flour, as needed to keep the dough from sticking to the bowl or surface.
  3. Grease a large bowl or Cambro container.* Scrape the dough into the container and turn it so all sides are coated with the oil or butter. Place the container in a draft-free place and let it rise for about 45 minutes to 1 hour, or until doubled in bulk.
  4. Grease baking sheets or two large loaf pans or line them with parchment paper; sprinkle with cornmeal.
  5. Punch down the dough and turn it out onto a floured surface. You will have approximately 70 ounces of dough. Divide it into two equal parts and shape them into round loaves and place them on the prepared baking sheets, or roll and shape the dough to fit into prepared loaf pans. Cover the pans with a clean kitchen tea towel and let them rise for about 45 minutes.
  6. Meanwhile, heat the oven to 425 F.
  7. Whisk the egg white with the 2 teaspoons of water and brush over the loaves. Use a sharp knife or lame to score the dough. 
  8. Bake the bread for 25 to 30 minutes, or until about 190 F to 200 F on an instant-read thermometer inserted into the center of a loaf.
  9. Turn the bread out onto racks to cool completely before slicing.

Find it online: https://classic-recipes.com/best-homemade-pumpernickel-bread/