Unlock the secret to the most decadent, rich, and aromatic bread you'll ever taste! Imagine pulling a perfectly dark, dense pumpernickel loaf from your bread machine, filling your kitchen with an irresistible aroma that will make your mouth water instantly. This German-inspired bread isn't just a recipe—it's a culinary adventure that transforms simple ingredients into a masterpiece of flavor and texture that will elevate your bread game from ordinary to extraordinary!
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: German
Serves: 1 loaf
Ingredients
- 2 cups bread flour
- 1 cup pumpernickel flour
- 1/4 cup cocoa powder
- 1 1/2 cups water
- 2 tablespoons molasses
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
Instructions
- Gather all the ingredients: 2 cups bread flour, 1 cup pumpernickel flour, 1/4 cup cocoa powder, 1 1/2 cups water, 2 tablespoons molasses, 1 tablespoon sugar, 1 teaspoon salt, and 1 tablespoon active dry yeast.
- Ensure that your bread machine is clean and ready for use. Check the bread pan and kneading blade to make sure they are properly installed.
- In a measuring cup, warm the 1 1/2 cups of water to about 110°F (43°C). This temperature is ideal for activating the yeast without killing it.
- In the bread machine pan, add the warm water, 2 tablespoons of molasses, and 1 tablespoon of sugar. Stir gently to combine.
- Next, add the 1 teaspoon of salt, 2 cups of bread flour, 1 cup of pumpernickel flour, and 1/4 cup of cocoa powder into the pan. Make sure to layer the ingredients so that the wet ingredients are at the bottom and the dry ingredients are on top.
- Make a small well in the center of the dry ingredients and add 1 tablespoon of active dry yeast into the well. This keeps the yeast separate from the liquids until the mixing starts.
- Carefully place the bread pan into the bread machine and close the lid securely.
- Select the "Whole Wheat" or "Pumpernickel" setting on your bread machine, depending on the model. Set the crust color preference to your liking (light, medium, or dark).
- Press the start button to begin the mixing, kneading, and baking process. The machine will take approximately 3 hours to complete the cycle.
- Once the baking cycle is finished, carefully remove the bread pan from the machine using oven mitts, as it will be hot.
- Allow the bread to cool in the pan for about 10 minutes. Then, gently remove the loaf from the pan and place it on a wire rack to cool completely.
- Once the bread is completely cooled, slice it as desired and enjoy your homemade pumpernickel bread!
Tips
- • Temperature is crucial: Ensure your water is precisely 110°F to activate the yeast without killing it. • Layer ingredients carefully: Always place wet ingredients at the bottom and dry ingredients on top for optimal mixing. • Create a yeast well: By making a small depression in the dry ingredients and placing yeast there, you prevent premature activation. • Customize crust color: Most bread machines allow you to choose between light, medium, and dark crust settings. • Cooling matters: Let the bread rest in the pan for 10 minutes, then cool completely on a wire rack to maintain perfect texture. • Store properly: Keep your pumpernickel bread in an airtight container to maintain freshness for up to 3-4 days. • Pro tip: Slightly warm the bread before serving to enhance its rich, complex flavors and soft texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
