Recipe by Kaarin
I got this recipe from a friend of my mom's-it's a recipe passed down for many generations. If you like dark bread, you will love this! It's addictive!
Top Review by ~Nimz~
This made two beautiful loaves of bread. This was a different experience for us since neither of us have ever had Pumpernickel bread and didn't really know what to expect. Found it to have a very bold taste with the rye and caraway seeds dominating the flavors. I could not find the dark rye flour so my bread didn't turn out as dark as it probably should have. Made pumpernickel croutons for recipe #97936 Thanks Kaarin for sharing. :)
- 2 cups boiling water
- 1 ounce unsweetened chocolate
- 1⁄2 cup cider vinegar
- 1⁄2 cup dark molasses
- 2 tablespoons caraway seeds
- 2 teaspoons instant coffee granules
- 2 tablespoons active dry yeast
- 1⁄2 cup warm water (105-110 degrees)
- 1 tablespoon sugar
- 1 tablespoon salt
- 4 cups dark rye flour
- 1 cup wheat bran, unprocessed
- 3 -3 1⁄2 cups all-purpose flour
- 1 egg white, slightly beaten
- 2 teaspoons coarse salt
Directions See How It's Made
- Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
- Dissolve yeast in the warm water; let stand 10 minutes.
- Add to chocolate mixture and add sugar and salt.
- Mix in rye flour and bran, kneading well.
- Knead in white flour (I use a kitchenaid).
- Grease the bread, cover and let rise until doubled.
- Form into 2 round loaves; let rise again till double.
- Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
- Bake another 20 minutes until loaves sound hollow.