Pumpernickel Bread recipe


  • 1+1/3 cups water (335ml)
  • 1/4 cup vegetable oil (60ml)
  • 1/2 tsp salt (3ml)
  • 2 tbsp white sugar (60 ml)
  • 1 tsp instant coffee (5ml)
  • 2 eggs
  • 1/3 cup molasses (80gm)
  • 2 tbsp cocoa powder (60ml)
  • 2 cups white flour (284gm)
  • 1 cup whole wheat flour (142gm)
  • 1 cup rye flour (142gm)
  • 2 tsp dried yeast (10ml)

Cooking Instructions

Place water in large mixing bowl and add sugar, yeast and salt.

When mixture has started to bubble, add eggs, molasses, oil and gradually add in flour, cocoa and coffee, mixing well, first with a large metal spoon and then using fingers.

Mix and knead really well.

Do not add too much flour while kneading, as the dough will bind to itself quite well once you get going.

Knead until smooth and sticky, but not sticky enough to cling to surface.

Place in warm, greased bowl and cover.

Allow to rise for two hours or until doubled in volume.

Then punch down dough and knead lightly.

Make into 2 loaves or buns and place on greased trays.

Brush with egg wash or milk, if desired and allow to rise for at least one more hour.

Bake at 375°F or 190°C for 25 minutes.

The bread should make a hollow knocking sound when tapped on the underside, when it is baked.

Brush with melted butter when removing from the oven if you did not use egg wash and allow to cool on baking rack.

11 Mar 2011     1016 views     NON-Vegetarian       Bakeries > Bread

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