Black Forest Pumpernickel Recipe
Elevate your homemade bread game with this Black Forest Pumpernickel Recipe, a richly flavored loaf that combines the earthy goodness of rye and whole wheat flours with the bold taste of unsweetened cocoa powder and a hint of coffee. Sweetened with molasses and tangy apple cider vinegar, this artisan-style bread delivers a perfect balance of sweet, bitter, and savory notes. With caraway seeds as an optional addition, it pays homage to traditional pumpernickel while incorporating unique ingredients for a depth of flavor. Ideal for serving alongside hearty soups or topped with your favorite spreads, this recipe results in a beautifully crusty, aromatic loaf that’s perfect for everyday meals or special occasions. Crafted with love and just the right amount of time, this bread will make your kitchen smell heavenly while leaving you with a sense of accomplishment.
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Recipe Information
Ingredients
- 2 cups Rye flour
- 1 cup Whole wheat flour
- 1 cup Bread flour
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Instant coffee granules
- 1.5 teaspoons Salt
- 2.5 teaspoons Instant yeast
- 1.25 cups Warm water (about 110°F/43°C)
- 0.25 cup Molasses
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Vegetable oil
- 1 teaspoon Caraway seeds (optional)
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, whisk together the rye flour, whole wheat flour, bread flour, cocoa powder, instant coffee granules, salt, and instant yeast until evenly combined.
In a separate medium bowl, combine the warm water, molasses, apple cider vinegar, and vegetable oil. Stir until the molasses is fully dissolved.
Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook attachment for 5-7 minutes.
If using caraway seeds, knead them into the dough until evenly distributed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a tight round or oval loaf. Place the loaf on a baking sheet lined with parchment paper and sprinkled with cornmeal to prevent sticking.
Cover the loaf loosely with plastic wrap or a towel and let it rise again for 30-45 minutes, or until puffed.
Preheat your oven to 375°F (190°C). Place a shallow pan of water on the lower rack to create steam for a crisp crust.
Once the dough has risen, score the top with a sharp knife or razor blade to allow proper expansion during baking.
Bake in the preheated oven for 35-40 minutes, or until the bread is dark brown and sounds hollow when tapped on the bottom. For accuracy, the internal temperature should read 200°F (93°C).
Remove from the oven and let the loaf cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 62.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3302 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
