Multigrain Pumpernickel Rye Bread
So what gives this fantastic Multigrain Pumpernickel Rye Bread its rich chocolatey colour and deep flavour? It’s the combination of coffee, cocoa and molasses. Not all breads labelled pumpernickel will include all three elements, they may only have the cocoa and molasses for example. I personally like the bold rich flavour and deep colour that using all three ingredients provide. I also like the addition of caraway seeds to give it more of an authentic deli rye bread taste.
Today’s modernized version of pumpernickel breads use the combination and variation of these three ingredients (coffee, cocoa, molasses) to mimic the colour and flavour of true pumpernickel bread which gets its colour and flavour from course rye flour, rye berries, sour dough starter and a very long slow baking process. Once known as a peasant bread, pumpernickel bread has now become a sought after bread for hors d’ oeuvres, appetizers and deli sandwiches. I like to enjoy mine piled high with pastrami or smothered with cream cheese and smoked salmon.
Recipe source for Multigrain Pumpernickel Rye Bread: Â Compelled To Cook
- 1/3 cup dry multigrain cereal I used Red River
- 1 1/4 cups water divided
- 2/3 cup regular brewed coffee 85-110℉
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1 cup dark rye flour I used Rogers
- 1 cup whole wheat flour
- 1/4 cup molasses
- 3 tbsp cocoa
- 2 tbsp vegetable oil
- 1 tbsp vital gluten
- 1 tbsp caraway seeds
- 1 tsp kosher salt
- 1-1 1/4 cups bread flour
- 1 large egg whisked with 1 tbsp water
- In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
- In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
- Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
- Preheat oven to 375℉
- Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.
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