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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.
2) Combine warm water, sugar, yeast, molasses, and oil in a stand mixer bowl.
3) Using a hook attachment on the stand mixer, add the dry ingredients to the wet ingredients until the dough comes together — knead the dough with the hook for about 5 minutes until the dough is smooth.
4) Gently shape the dough into a round ball with your hands. Place the dough ball into a greased bowl with olive oil. Cover with plastic wrap and let it rise on your counter for 2 hours or until it has doubled.
5) Before proofing the dough, place the empty cast-iron Dutch oven into the oven and preheat the oven to 375°F.
6) After the dough has doubled, use your fist to push the dough down before shaping it into a ball. Place the dough ball on parchment paper. Sprinkle the top of the dough with cornmeal. Cover with a tea towel until the oven reaches 375°F.
7) When the oven reaches 375°F, remove the tea towel, carefully lift the parchment paper with the dough and gently place it into the hot Dutch oven. Cover the pot with the lid and bake for 40 minutes. Allow the bread to cool on a rack before slicing.
