Sure! Here’s a classic recipe for Pumpernickel Bread, a rich, dense, and slightly sweet bread made with rye flour and molasses.
Ingredients:
1 ½ cups warm water (about 110°F)
2 tablespoons sugar
1 packet active dry yeast (or 2 ¼ teaspoons)
2 tablespoons unsweetened cocoa powder
1 tablespoon molasses (or dark brown sugar)
1 tablespoon vegetable oil (or melted butter)
1 ½ cups whole wheat flour
1 ½ cups rye flour
1 teaspoon salt
1 teaspoon caraway seeds (optional, but traditional)
Instructions:
Activate the Yeast:
In a bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy.
Mix the Wet Ingredients:
To the yeast mixture, add the cocoa powder, molasses, and vegetable oil. Stir to combine.
Mix the Dry Ingredients:
In a separate large bowl, whisk together the whole wheat flour, rye flour, salt, and caraway seeds (if using).
Combine the Wet and Dry Mixtures:
Gradually add the wet ingredients to the dry ingredients. Stir until the dough comes together. You might need to knead it a bit to form a smooth dough. If it’s too sticky, add a little extra flour, but try to keep it as moist as possible for a dense texture.
Knead the Dough:
Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours, or until it doubles in size.
Shape the Dough:
Punch down the dough to release the air. Shape it into a loaf by folding the edges toward the center and rolling it up tightly. Pinch the seam closed.
Second Rise:
Place the dough in a greased 9×5-inch loaf pan. Cover with a towel or plastic wrap, and let it rise again for 30-60 minutes, or until it has puffed up.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake:
Place the loaf in the preheated oven and bake for 30-40 minutes, or until the bread has a hollow sound when tapped on the bottom.
Cool:
Let the bread cool on a wire rack before slicing.
