Dark Pumpernickel Bread Recipe

Dark Pumpernickel Bread Recipe

Ingredients:

4 pkgs of yeast (active dry)
3/4 c of molasses (blackstrap)
1-1/2 Tbsps of coffee powder (dry)
1-1/2 Tbsps of cocoa powder (dry)
3 Tbsps of sugar (granulated)
5 Tbsps of sugar (brown)
3/4 c of milk powder (dry)
2 c of water (hot)
1/2 c of canola oil (or peanut oil)
1-1/2 c of dark flour (rye)
1-1/2 c of flour (whole wheat)
1-1/2 c of flour (cracked wheat)
1 c of wheat germ
1-1/4 c of flour (buckwheat)
1-1/4 c of flour (gluten)
2-1/2 Tbsps of caraway seed

For the Glaze:
1 pc of egg white
2 tsps of water
1/2 tsp of instant coffee

Instructions:

Mix yeast, molasses, coffee powder, cocoa powder, sugars, milk powder, hot water, and canola oil inside large bowl. Mix them thoroughly then add flours and wheat germ. Mix them thoroughly till dough start to form a ball.

Transfer dough onto a kneading surface with one cup of white (unbleached) flour. Knead thoroughly for 12-15 mins, add enough amount of flour when needed. Roll onto a buttered bowl; drape with moist cloth. Allow to rise for 1.5 – 2 hrs.

Once doubled, punch dough and divide into 3-6 loaves. Place onto buttered cooking sheet that has been sprinkled of cornmeal. Arrange loaves, making them far from the other loaves, allowing space for them to expand.

To make the glaze: mix egg white, water, and coffee powder. Gently brush on the prepared loaves then sprinkle over with seeds and (coarse) salt. Set aside; allow to rise till size doubles, at about 45 mins to an hour.

Bake for 50 mins to an hour (350 degrees F). If loaves are almost scorched after fifty mins, but not yet done, switch the oven off then leave the door close during ten mins before done. Let it cool before serving.

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