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Pumpernickel made with fresh milled flour
Fresh Milled Mama

Pumpernickel Bread Made With Fresh Milled Flour

4.60 from 5 votes
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.
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Prep Time 40 minutes
Cook Time 30 minutes
Rising Time (1st & 2nd) 2 hours
Total Time 3 hours 10 minutes
Servings: 3 1lb. loaves
Course: bread
Cuisine: American, German
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.
  3. 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.
  4. 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.
  5. Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.
  6. Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!

Notes

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 give you a lighter flavor. Your bread will still be dark in color from the molasses and cocoa powder. I found the best flavor was a 1:1 ratio of water and coffee for the liquid.
If you don't enjoy the flavor from Caraway seeds or don't have ground caraway you can just leave them out of the recipe. They really do bring out the flavor you'd expect in Pumpernickel. If you want to use whole caraway seeds in place of the ground seeds that's okay, too. I just like how the flavor really shines with them ground.