Thom's Pumpernickel Bread

Pumpernickel bread its characteristically has  a deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma. It is a nice way to work that little extra coffee into your daily life without having it just served in a steaming cuppa.

Step 1 Ingrediants

These are the ingredients that you will need to make a couple of loaves of my pumpernickel bread.

1 ¼ cup of room temperature coffee
1 ½ teaspoons salt (course kosher)
1/3 cup molasses
2 tablespoons vegetable oil
1 cup rye flour
1 cup whole wheat flour
1 ½ cups bread flour
3 tablespoons gluten
3 tablespoons baking cocoa
1 tablespoon caraway seed
2 teaspoon bread machine or quick active dry yeast

I go to a local whole food type market that sells bulk items for most of my bread making ingredients. Most good quality markets should have most of the supplies.

Comments

[JRLittle]

Dear Waltman, many, if not most, Pumpernickel recipes in this country darken the bread in similar ways as this author. From the website German Food Guide (http://www.germanfoodguide.com/pnickel.cfm): "The American Version of Pumpernickel Bread. There are many differences between the American and German versions of pumpernickel bread. In America, bakers add coloring agents, such as molasses, coffee, or cocoa powder, to the dough to approximate the dark color of the German pumpernickel. Also, wheat (to provide structure) and commercial yeast (to quicken the dough's rising time) is added to American pumpernickel breads. American pumpernickel is most often baked without a bread form, resulting in a round loaf. Because of these differences, the American pumpernickel more closely resembles a dark rye bread." Thank you for the recipe sdbigguy. I'm new to pumpernickel and haven't had much luck yet. Will give this one a try!

[waltman]

Please don't call this recipe pumpernickel. Molasses, cocoa, caraway seeds? The may be delicious bread, but it sure ain't pumpernickel!

From Wikipedia: "Traditional German pumpernickel contains no colouring agents, instead relying on the Maillard reaction to produce its characteristic deep brown colour, sweet, dark chocolate, coffee flavor, and earthy aroma (however, it is not uncommon to use darkly toasted bread from a previous batch as a colouring agent). Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250°F or 120°C), steam-filled oven. "

[sdbigguy]

It fits many of the characteristics of Pumpernickel.... I never claimed it to be Traditional German Pumpernickel... hope that clear it up a bit.

[Penolopy Bulnick]

This is an awesome bread recipe. I love that you used a bread machine because I have one too and would totally want to use it. Also, thanks for the option. I don't like coffee and now I have no excuse not to make and enjoy this bread!!!

[sdbigguy]

Thanks... like it says, you can replace the coffee with Dr. Pepper ( I have had good results with that for the non-coffee drinkers.... still mighty tasty.... don't know show it would do with Pepsi or Coke as the substitute.

[jessyratfink]

This looks great. Awesome instructions. :)

[sdbigguy]

Thank you... The girls and the doctor at work are going to be very happy to see me bringing in fresh pumpernickle this morning. Have a great New Year!