Steakhouse Pumpernickel Bread

Ingredients (Makes 1 Loaf)

• 1 1/4 cups 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 bread flour
• 1 cup rye flour
• 1/2 cup 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.

Knead Until Smooth Using the Dough Hook

Switch to the hook attachment and mix on medium speed until you get a smooth dough.

This usually takes ~8-10 minutes in a stand mixer.

Do the windowpane test: wet your fingers, grab a golf ball-sized piece and gently stretch it. If you can pull it thin enough to see light through without tearing, it’s ready.

First Rise in an Oiled Bowl

Remove the dough with a bowl scraper and place in a lightly oiled bowl.

Cover with plastic wrap and put in a warm spot.

Allow to proof for ~30-60 minutes until doubled in size – timing really depends on how warm your kitchen is (I’ve gone as long as 1.5 hrs in winter in VT).

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 ~185-190°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

This is a soft, slightly sweet pumpernickel bread, similar to what you might find at a steakhouse. It has a tight, tender crumb and a rich flavor from rye flour, cocoa powder, and molasses. This recipe makes one loaf.

prep time:20 minutes mins

cook time:40 minutes mins

Rise + Cooling Time:3 hours hrs

total time:4 hours hrs

Print Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

Ingredients (Makes 1 Loaf)

• ▢ 1 1/4 cups whole milk 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
• ▢ 1 cup rye flour
• ▢ 1/2 cup 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

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 30-60 minutes until doubled. This step really depends on how warm your kitchen is (I've gone as long as 1.5 hrs in Winter in VT).
• 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 185-190°F.
• Cool in pan 5 minutes, then remove to wire rack and cool completely (1 hr.)

Notes

Dough should be tacky but not sticky. Complete cooling is essential for proper texture.

Did you make this recipe?Let me know how you liked it below!