I have baked this bread several times and have been happy with it. I am always careful to add the flour a cup at a time because it doesn't always need it all. I toss in a couple cups of Raisins and it is a really tasty bread.
- 1 3/4 cups warm water (100° to 110°)
- 1 (1/4-ounce) packet highly active dry yeast
- 2 tablespoons sugar
- 2 tablespoons instant coffee granules
- 1/4 cup molasses
- 4 1/2 cups bread flour
- 1 cup rye flour
- 2 teaspoons salt
- Vegetable cooking spray
- 2 tablespoons butter or margarine, melted
- Preheat oven to 200°. Stir together first 3 ingredients in the mixing bowl of a heavy-duty electric stand mixer. Let stand 5 minutes.
- Add coffee and next 4 ingredients to yeast mixture. Beat at low speed with dough hook attachment for 1 minute or until soft dough comes together. Beat at medium speed 4 minutes. (Dough will be slightly sticky.)
- Turn dough out onto a lightly floured surface; shape dough into a 9- x 5-inch oval loaf. Place on a parchment paper-lined baking sheet; coat lightly with cooking spray, and cover loosely with plastic wrap. Turn oven off, and place loaf in oven. Let rise 30 minutes or until loaf is doubled in bulk. Remove loaf from oven. Remove and discard plastic wrap. Preheat oven to 375°.
- Bake bread for 30 to 35 minutes. Remove from oven, and brush with melted butter. Cool on wire rack.
- German-Style Pumpernickel Rolls: Pat dough into a 10-inch square (1/2 inch thick). Cut into 2-inch squares. Roll into 1 1/2-inch balls, and place on a parchment paper-lined baking sheet. Proceed with recipe as directed. Bake at 375° for 10 to 12 minutes or until lightly browned. (Makes 25 Rolls).
- German-Style Pumpernickel Rolls with Caraway: Follow instructions for German-Style Pumpernickel Rolls, adding 1 tablespoon caraway seeds. Proceed with recipe as directed.
- Walnut-Raisin Pumpernickel Boule: Add 3/4 cup raisins (or golden raisins) and 1 cup coarsely chopped toasted walnuts to dough before mixing. Shape dough into a ball, and gently flatten to a 7-inch circle. Cut 3 slits in dough (1/4 to 1/2 inch deep) with a sharp paring knife just before baking, if desired. Whisk together 1 egg white and 3 tablespoons water in a small bowl; brush loaf with egg mixture. Bake at 375° for 38 minutes or until a wooden pick inserted in center comes out clean. Omit brushing on melted butter. (Makes 1 Loaf).
- Sour-Rye Pumpernickel Bread: The Sour Starter gives this bold bread a subtle tangy flavor. Reduce water to 1 cup. Add 2 tablespoons browning and seasoning sauce and 1 cup Sour Starter to dough; mix with dough hook attachment at medium-high speed with heavy duty stand mixter 5 minutes. Proceed with recipe as directed.
- Note: For testing purposes only, we used Kitchen Bouquet sauce.
Only you will be able to view, print, and edit this note.Add Note