Whole Grain Pumpernickel Bread

This pumpernickel bread, based on a recipe from Breaking Bread with Father Dominic 2 (page 23-24), has a strange assortment of ingredients including cider vinegar, cocoa powder, and instant coffee. If for no other reason, that alone should make you want to try this one!


Whole Grain Pumpernickel Bread

Whole Grain Pumpernickel Bread

½ cup herb seasoned stuffing (toasted bread crumbs will do as well)
½ cup corn meal
2 cups hot water

¼ cup warm water
1 tsp brown sugar
1 tsp active dry yeast

¼ cup molasses
¼ cup canola oil
2 Tbl cider vinegar
1 egg, beaten
1 Tbl salt

¼ cup gluten
2 Tbl instant coffee granules
1 Tbl unsweetened cocoa powder

3 ½ cups rye flour, divided
1 cup whole wheat flour
¾ cup white whole wheat flour
¾ cup soy protein flour

Cornmeal for baking sheet

Combine stuffing, cornmeal and hot water in bowl; mix thoroughly; let cool to lukewarm.
Combine warm water, brown sugar, and yeast in small bowl, gently stir to dissolve. Let stand 10 minutes or until foamy.
Add molasses, oil, vinegar, egg, & salt to cornmeal mixture; stir until well blended.
Mix in 2 cups of rye flour. Let dough rest 5 minutes.
Add remaining 1 ½ cups rye flour; stir until ingredients are thoroughly incorporated.
Add 1 cup of whole wheat flour, mixing well. The dough will be very sticky.
Turn dough out onto a well-floured surface, quickly add the white whole wheat flour and soy flour in small amounts as you knead the dough for 15 minutes.
Form the dough into a ball and spread a thin layer of oil over its surface. Place in a greased bowl covered with a greased piece of saran wrap and a towel. Let rise in a warm spot for 90 minutes or until double in size.
Punch the sough down and knead for about 1 minutes. Divide into 2 equal parts; form each part into an oblong loaf.
Put a piece of parchment paper on a cookie sheet and sprinkle cornmeal over the parchment paper. Place the loaves on the sheet, cover as before, and let rise for another 40 minutes in a warm spot.
Bake for 40 minutes in a preheated 375 degree oven. Cover the loaves with tin foil for the last 5 minutes to prevent over-browning.
Let cool completely before slicing thinly.

I used stuffing because I had it on hand and didn’t have any bread I wanted to use for making bread crumbs. The stuffing worked quite well – no problems.

Do not skimp on the amount of time you knead the dough. If 15 minutes seems too long, listen to your favorite radio program, music, even TV program while kneading. This part is well worth your effort.

RESULTS: This is a full-flavored, dense, dark bread. I tried it first with my St. Louis Gooey Butter Cream, but it wasn’t that tasty. However, it was perfect paired with sliced cheese. I enjoyed it with an herbed brie. The bread would also go well with sliced sausages, such as summer sausage.

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1 Response to Whole Grain Pumpernickel Bread

  1. I adore pumpernickel! I have a black bread recipe that includes coffee and cocoa powder that I plan on making this month sometime…sounds similar to this. Now I just need to go get some brie ♥ to accompany it. Thanks again for sending it over to BYOB this month.

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