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Dark Pumpernickel Rye Bread

Dark Pumpernickel Rye Bread
Warm up a cold winter's night with this hearty, dark rye bread and a good bowl of hot soup.
Yield 1 loaf
22

Reviews

Ingredients

  • 2 cups bread flour, divided
  • 5 teaspoons cocoa powder
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon onion powder
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3/4 cup plus 2 tablespoons brewed coffee (cooled to 120-130°F, warm but not too hot to touch)
  • 2 tablespoons vegetable oil
  • 2 tablespoons dark molasses
  • 1 cup medium rye flour

Instructions

  • Add 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast to stand mixer bowl; whisk to combine. Add coffee, oil and molasses to flour mixture. Mix with paddle attachment for 4 minutes on medium speed.
  • Switch to dough hook attachment. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes).
  • Preheat oven to 400°F.
  • Bake for 30 to 35 minutes. Remove from pan; cool before slicing.
    (Optional: Combine 1/4 cup water and 1/2 teaspoon cornstarch; heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped.)

Notes

Get Bread Machine Method here.

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Review & Comments

Leila Aylor | Reply

5 stars
Can. We use sourdough starter for this recipe, I am not sure if this has been asked. Thank you.

Red Star Yeast | Reply

Hi Leila,

Unfortunately I wouldn’t recommend as it hasn’t been tested before. I am sure this is a level to do it, it would just need some testing on your part.

Happy Baking!

Tina | Reply

Can I bake this in a Dutch oven?

Red Star Yeast | Reply

Hi Tina,

Yes I think it would work well in a Dutch Oven.

Happy Baking!

patriciamaemosher@gmail.com | Reply

Would this recipe work if i divided it up into mini loaves?

Red Star Yeast |

Hi Patricia,

Yes you can certainly divide it. Just keep an eye on your bake time as it will be reduced.

Happy Baking!

Patty |

Can you use dark rye flour

Red Star Yeast |

Hi Patty,

Yes I think you can substitute it with the medium and it will be just fine.

Happy Baking!

Tina | Reply

5 stars
This was absolutely amazing. I’m a beginner on making bread and it was perfect. Slightly smaller than I expected but that might be user error lol

Liz | Reply

4 stars
The loaf is very small. I was hoping for something bigger to put my dip in. Double the recipe if you want something like the store sells.

Lou | Reply

5 stars
This came out perfect! Soft with a nice crumb and crust. Just like the boules you find in the grocery stores for spinach dip.

I made the “bread machine” 1 lb recipe, used the dough cycle to mix it, shaped into a boule and baked on a preheated cast iron frypan. I added a 1/2 tsp of caraway seed and 1/2 tsp fennell seed which I ground smaller. I had to add extra water to get it to the right consistency (tacky).

The only thing that would be better is if the recipe was in grams instead of cups.

Dave | Reply

• 250g Bread Flour, Divided (100%)
• 110g Rye Flour (darker or light rye is fine) (44%)
• 200g Warm Brewed Coffee (80%)
• 13g Cocoa Powder (5.2%)
• 6.3g Granulated Sugar (2.5%)
• 10g Salt (4%)
• 3.8g Onion Powder (1.5%)
• 7g Active Dry Yeast (2.8)
• 26g Vegetable Oil (10.4%)
• 40g Dark Molasses (16%)
• 15g Caraway Seeds (optional, can grind and put in dough) (6%)

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