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King Arthur Pumpernickel Bread Recipe

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Description

If you're looking for a hearty and flavorful bread, then this King Arthur Pumpernickel bread recipe is perfect for you. This bread is made with a combination of rye and wheat flour, molasses, cocoa powder, and caraway seeds. The result is a dense, slightly sweet bread that is perfect for sandwiches or toasting.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 2 cups rye flour
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup cocoa powder
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 cups lukewarm water
  • 1/4 cup molasses

Equipment

  • Stand mixer or large mixing bowl
  • Bread pan
  • Measuring cups and spoons
  • Kitchen scale (optional)

Method

  1. In a large mixing bowl or the bowl of a stand mixer, combine the rye flour, all-purpose flour, cocoa powder, caraway seeds, salt, and instant yeast.
  2. Add the lukewarm water and molasses to the bowl and mix until a rough dough forms.
  3. Knead the dough by hand or with a stand mixer until it becomes smooth and elastic, about 10-15 minutes.
  4. Place the dough in a greased bread pan and cover with a clean towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 hour or until it has doubled in size.
  5. Preheat the oven to 350°F. Bake the bread for 1 hour and 30 minutes or until the internal temperature of the bread reaches 190°F. If the bread is browning too quickly, cover it with aluminum foil.
  6. Remove the bread from the oven and let it cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

Notes

  • For a stronger molasses flavor, use blackstrap molasses instead of regular molasses.
  • If you don't have caraway seeds on hand, you can substitute with fennel seeds or leave them out altogether.
  • This recipe can also be made with a bread machine. Simply follow the manufacturer's instructions for adding the ingredients and selecting the appropriate setting.

Nutrition Info

  • Serving size: 1 slice (1/12th of the loaf)
  • Calories: 160
  • Total Fat: 1.5g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 4g

Recipe FAQ

Can I use bread flour instead of all-purpose flour?

Yes, you can use bread flour instead of all-purpose flour. However, the bread may be a bit denser and have a chewier texture.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast. However, you will need to activate the yeast in warm water before adding it to the dough.

Can I make this bread without a bread pan?

Yes, you can shape the dough into a round or oblong loaf and place it on a baking sheet lined with parchment paper. Bake for the same amount of time as directed in the recipe.

Recipe Tips

  • Make sure your water is lukewarm, not too hot or too cold. Water that is too hot can kill the yeast, and water that is too cold will not activate it properly.
  • Knead the dough until it is smooth and elastic. This will help develop the gluten in the dough and give the bread a better texture.
  • Let the bread cool completely before slicing it. This will help it hold its shape and prevent it from becoming too crumbly.

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