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.
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 9x5 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!