Ingredients (Makes 1 Loaf)
- 1 1/4 cups (300g) whole milk, warmed to ~110°F
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 tsp granulated sugar
- 2 3/4 cups (330g) bread flour
- 1 cup (120g) rye flour
- 1/2 cup (70g) cornmeal
- 1 1/4 tsp kosher salt
- 3 tbsp unsweetened cocoa powder
- 2 tsp caraway seeds (optional)
- 1 1/2 tbsp dark brown sugar
- 1 1/2 tbsp vegetable oil
- 1/4 cup molasses
Mix and Knead the Dough
In the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let it sit for ~5 minutes until it becomes bubbly.
This step confirms your yeast is active.
To the bowl, add the bread flour, rye flour, cornmeal, salt, cocoa powder, and caraway seeds (if using). Fit the mixer with the paddle attachment and mix on low speed until the ingredients start to come together into a shaggy mass.
Add the brown sugar, oil, and molasses. Continue to mix on low until all the dry flour is hydrated.
Switch to the dough hook attachment and increase the speed to medium. Knead for ~8-10 minutes, until a smooth, elastic dough forms.
The dough should be tacky but not overly sticky and should pass the windowpane test. To check, take a small piece of dough and gently stretch it. It should stretch thin enough to see light through it without tearing. The cornmeal and caraway seeds can make this tricky, but the dough should still show signs of good gluten development.
Let the Dough Rise
Scrape the dough out of the mixer bowl and place it into a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm spot for ~1-1.5 hours, or until doubled in size.
Shape the Loaf
Lightly grease a 9×5 inch loaf pan.
Turn the dough out onto a lightly floured surface and gently press it into a rectangle.
Fold the top third of the rectangle down to the middle and press to seal. Then, fold the bottom third up and over the top, creating a log.
Pinch the seam closed along the length of the loaf. Tuck the ends under to create a neat, even shape.
Place the loaf, seam-side down, in the prepared pan.
Let the Loaf Rise Again
Cover the pan with plastic wrap and let the dough rise in a warm spot for another 45-60 minutes.
The dough is ready when it has risen to about 1 inch above the rim of the pan.
Bake the Bread
Preheat your oven to 350°F.
Bake the loaf for 35-40 minutes, or until the internal temperature reaches ~190°F.
Let the bread cool in the pan for about 5 minutes before turning it out onto a wire rack to cool completely.
Allowing it to cool fully is important; this lets the crumb set properly.
Steakhouse Pumpernickel Bread
Ingredients
Ingredients (Makes 1 Loaf)
- 1 1/4 cups whole milk 300g, warmed to ~110°F
- 2 1/4 tsp active dry yeast 1 packet
- 1 1/2 tsp granulated sugar
- 2 3/4 cups bread flour 330g
- 1 cup rye flour 120g
- 1/2 cup cornmeal 70g
- 1 1/4 tsp kosher salt
- 3 tbsp unsweetened cocoa powder
- 2 tsp caraway seeds optional
- 1 1/2 tbsp dark brown sugar
- 1 1/2 tbsp vegetable oil
- 1/4 cup molasses
Instructions
- Combine warm milk, yeast, and granulated sugar in stand mixer bowl. Let stand 5 minutes until foamy.
- Add flours, cornmeal, salt, cocoa powder, and caraway seeds. Mix with paddle attachment on low until shaggy.
- Add brown sugar, oil, and molasses. Mix until combined.
- Switch to dough hook, knead on medium 8-10 minutes until smooth and elastic.
- Transfer to oiled bowl, cover, let rise 1-1.5 hours until doubled.
- Shape dough into rectangle, fold into thirds, pinch seams, place in greased 9×5 loaf pan.
- Cover, let rise 45-60 minutes until 1 inch above pan rim.
- Bake at 350°F for 35-40 minutes until internal temp reaches 190°F.
- Cool in pan 5 minutes, then remove to wire rack and cool completely.
