This pumpernickel bread made with fresh milled flour has a deep, rich flavor and color thanks to the cocoa powder, molasses, and coffee. It is great with sweet or savory toppings and a favorite for a homemade reuben sandwich.
Pumpernickel bread is my husband’s favorite bread! Don’t ask why it has taken me 3 years into milling my own flour to try to make it for him. This was a fun variety of ingredients to combine and create a deep, rich flavor. To get that deep, rich color and flavor you use molasses, unsweetened cocoa powder, and a combination of water and coffee.
What You’ll Need To Make Pumpernickel Bread Made With Fresh Milled Flour
Fresh Milled Hard White Wheat Flour
Fresh Milled Rye Flour
Unsweetened Cocoa Powder
Coffee
Water
Molasses
Olive/Avocado Oil
Ground Caraway Seeds– I like the ground caraway seeds for the flavor profile they bring. If you prefer whole seeds or no seeds at all you can leave this out and it won’t affect the overall outcome of your bread.
Instant Yeast
Salt
What Is The Autolyse Method?
The autolyse method is resting your dough mixture for 20-60 minutes BEFORE adding the yeast and salt. This will help ensure that your flour is fully hydrated and make your dough more stretchy, resulting in a softer loaf of bread. If you want to read more on the Autolyse Method read this article.
Do I Have To Use Coffee?
I found the best flavor was a 1:1 ratio of water and coffee for the liquid. Water will give a lighter flavor and coffee will give a deeper, stronger flavor to the bread. I found using all coffee for the liquid drowned out the other flavors from the molasses and cocoa. If you don’t want to use coffee at all that will work, too and will give you a lighter flavor. Your bread will still be dark in color from the molasses and cocoa powder.
Toppings That Pair Well With Pumpernickel Bread
Reuben: The classic Reuben sandwich features corned beef, Swiss cheese, and sauerkraut on pumpernickel bread.
Grilled Cheese
Smoked Salmon
Egg Salad
Butter and Jelly
Roasted Turkey or Chicken
Shop This Post
Coffee Grinder for Grinding Caraway Seeds or Ground Caraway Seeds
Basic Kitchen Scale or Baker’s Math Kitchen Scale
Digital Instant Read Thermometer
LOCK & LOCK Easy Essentials Food Storage Bread Box
My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
IF YOU TRY THIS RECIPE AND LOVE IT, I WOULD LOVE IF YOU GAVE IT 5 STARS AND LEAVE A REVIEW BELOW!
YOU CAN ALSO TAG ME ON INSTAGRAM OR FACEBOOK @FRESHMILLEDMAMA AND SHARE A PHOTO IN MY FACEBOOK GROUP.
Pumpernickel Bread Made With Fresh Milled Flour
Ingredients
- 545 grams fresh milled hard white wheat flour (approx. 4 1/2 cups flour)
- 200 grams fresh milled rye flour (approx. (2 1/3 cups flour)
- 2 tbsp unsweetened cocoa powder
- 240 grams water (1 cup) See note below
- 240 grams coffee (1 cup) See note below
- 165 grams molasses (1/2 cups)
- 28 grams olive or avocado oil (2 tbsp.)
- 1 tbsp ground caraway seeds See note below
- 14 grams instant yeast (1 1/2 Tbsp)(I use SAF brand)
- 1 tbsp salt
Instructions
- Add all of your ingredients, EXCEPT Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.
- Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.
- Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.
- Punch your dough down, divide, and shape loaves. One batch will give you approximately 3-1lb. loaves. Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.
- Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.
- Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!
Notes
See More Fresh Milled Flour Recipes
Leave a Reply