The French and Italians seem to have a monopoly when it comes to good bread. After all, is there anything better than a crusty baguette or freshly-baked focaccia? Well, the Germans would like to have a say. Once considered peasant food, pumpernickel is now sold at delicatessens around the world and is a favorite amongst those who like their bread on the slightly sweeter and denser side.
Ingredients:
- 3 cups bread flour
- 1 1/3 cups dark rye flour
- ½ cup cornmeal
- ¼ cup whole-wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon active dry yeast
- 1½ tablespoons dark brown sugar
- ¼ cup unsulfured molasses
- 2 cups milk
- 1 tablespoon kosher salt
- 3 tablespoons unsalted butter, softened
Instructions:
- In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder, and salt.
- Warm ¾ cup of milk in the microwave on high for about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let it stand at room temperature until foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 ¼ cups of milk. Mix at low speed until just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl.
- Add the softened butter and increase the mixer speed to medium. Beat until the butter is incorporated and the dough is clinging to the hook. Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch. Transfer the dough to a buttered bowl and cover with plastic wrap. Let it stand at room temperature until it doubles in size.
- Lightly butter a 10 x 5-inch loaf pan. Roll the dough into a cylinder and pinch the seams together. Place the dough seam-side down in the prepared loaf pan and gently push it to the corners of the loaf pan. Cover with plastic wrap and let it rise in a warm place until doubles in size.
- Preheat the oven to 375°F. Discard the plastic wrap and bake the bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let it stand for 10 minutes. Carefully remove the bread from the loaf pan and allow it to cool completely.
