Pumpernickel Bread for the Bread Machine
Pumpernickel Bread is a German sourdough bread made with a combination of rye flour and rye meal, originated in Westphalia in the 15th century. The German recipe does not contain coloring agents but Maillard to produces the dough’s reaction that gives to this bread its characteristic deep brown color and sweet dark chocolate coffee flavor that requires from 16 to 24 hours of baking.
America has adopted and adapted this recipe adding cocoa powder, coffee, molasses, or other darkening agents, which can be easily baked using your own bread machine in this way:
PUMPERNICKEL BREAD RECIPE
1 1/2 cups bread flour
1 cup plus 1 tablespoon rye flour
1 cup plus 2 tablespoons wheat flour
1 cup plus 2 tablespoons water
1/3 cup molasses
1 1/2 teaspoons salt
2 tablespoons vegetable oil
3 tablespoons baking cocoa
1 tablespoon caraway seed
1 1/2 teaspoons dry instant coffee
1 teaspoon quick active dry yeast
- Place all ingredients in your bread machine as recommended.
- Select Whole Wheat or Basic / White cycle.
- Select Medium or Light crust color.
- Remove bread and cool on wire rack.
- Optional: Add 1 teaspoon instant Espresso powder for flavor and earthy aroma of the original German bread.
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