Pumpernickel Bread
Pumpernickel bread is a type of rye bread made with rye and all-purpose flour. The dough easily comes together in a stand mixer and requires minimal handling. The addition of fragrant caraway seeds compliments the rye bread. The deep, dark colour of the pumpernickel bread comes from the rye flour, which caramelizes from the slow bake in the cast-iron Dutch oven combined with the earthy flavours from the cocoa powder and molasses. While Pumpernickel bread is delicious with a spinach dip, it makes a delightful sandwich option stacked with black forest ham, cheese, pickles, smoked salmon, and cream cheese with a sprinkle of fresh dill.
Ingredients:
2 1/2 cups all-purpose flour
2 cups rye flour
5 teaspoons instant dry yeast
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1 tablespoon sea salt
1 1/2 cups warm water
1/2 cup molasses
2 tablespoons olive oil
2 teaspoons caraway seeds (optional)
2 tablespoons cornmeal
Instructions:
1) Combine dry ingredients in a large bowl — flours, cocoa powder, caraway seeds and salt. Stir together and set aside.
