Homemade Pumpernickel Bread
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
For the Sponge
- 4 ¼ cups bread flour
- 2 ½ tsp instant yeast
- 1 ¾ cups water
- 2 tsp salt
For the Remaining Dough Ingredients
- 1 ⅔ cups water, room temperature
- 2 tbsp molasses
- 3 ½ cups bread flour, or as needed, plus more for dusting
- ½ cup rye flour
- ½ cup whole wheat flour
- ¼ cup cornmeal
- 2 tbsp cocoa powder, unsweetened, natural
- ½ tsp instant yeast
- 1 ½ tsp salt
- Oil or butter for greasing the bowl
- Oil or butter and cornmeal for the pans
For the Egg Wash
- 1 large egg white
- 2 tsp water
Recommended Equipment
- Loaf pans
Instructions
- In a large mixing bowl or 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.4 1/4 cups bread flour | 2 1/2 tsp instant yeast | 1 3/4 cups water | 2 tsp salt
- 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.1 2/3 cups water | 2 tbsp molasses | 3 1/2 cups bread flour | 1/2 cup rye flour | 1/2 cup whole wheat flour | 1/4 cup cornmeal | 2 tbsp cocoa powder | 1/2 tsp instant yeast | 1 1/2 tsp salt
- Grease a large bowl or a large container with oil or butter. 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.Oil or butter for greasing the bowl
- Grease baking sheets or two large loaf pans; sprinkle with cornmeal.Oil or butter and cornmeal for the pans
- Punch down the dough and turn it out onto a floured surface. You will have approximately 70 ounces of dough. Divide the dough in half and shape into 2 round or oval loaves for baking on sheets, or shape into 2 loaves and place in greased loaf pans. Cover the pans with a clean kitchen tea towel and let them rise for about 45 minutes.
- About 15 minutes before the dough is finished rising, heat the oven to 425°F.
- 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.1 large egg white | 2 tsp water
- Bake the bread for 25 to 30 minutes, or until the center of the loaf registers 190°F to 200°F on an instant-read thermometer.
- Turn the bread out onto racks to cool completely before slicing.
Nutrition
Calories: 135kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 259mgPotassium: 83mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.003mgCalcium: 10mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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