The Best Pumpernickel Rye Bread-So Delicious!!

Описание: This pumpernickel rye bread recipe is different from “traditional Pumpernickel Bread”, which takes a long time to bake and uses 100 % rye flour. This is my take on pumpernickel rye bread with two types of flours- light Rye and bread flours with so many flavors of cocoa, molasses, coffee, and caraway seeds, and lighter texture.


This recipe needs a stand-mixer or hand kneading. If you want to know the no-knead version of this bread recipe, let me know! I will be happy to share with you. I look forward to hearing from you all about how yours turns out. If you like my video, please subscribe and give me a thumbs up.

Thank you very much for watching. Happy Baking and Cooking!

Blog Recipe https://daeeunskitchen.blogspot.com/2...

Ingredients

· 4 tablespoons salted butter, soften, plus more for brushing

· 1/2 teaspoon sugar

· 1 envelope (2 1/4 teaspoons) instant yeast

· 1 3/4 cup warm water

· 1 teaspoon instant espresso powder

· 2-3 tablespoons unsweetened cocoa powder

· 2 tablespoons molasses

· 1 1/2 (200 grams) cups rye flour

· 3 cups( 400 grams) bread flour, plus more for dusting

· 2 tablespoons whole caraway seeds, lightly crushed

· 1 tablespoon coarse salt



Instructions

· Grease a large bowl with butter and set aside.

· Prepare wet ingredients by combining 1 3/4 cup warm water with Instant espresso powder, unsweetened cocoa powder, and molasses. Stir well until well-combined.

· Prepare dry ingredients. In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, salt, sugar, and instant yeast. Make sure the yeast would not touch salt directly. Mix all dry ingredients until well-combined.

· Add the wet dry ingredients to the bowel with dry ingredients. Mix by a spoon or spatula.

· Turn the mixer on medium to medium low( 2-4 setting of your stand mixer) and mix until dough comes together in a smooth, springy ball around the hook, 10 to 12 minutes.

· Add softened butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball.

· Transfer to a buttered bowl and cover it with the lid. Let sit at room temperature until doubled in size, about 1 hour to 1 1/2 hours.

· When dough has doubled, turn out onto a well floured work surface. Gently pat the dough out. Fold the dough - left, right, bottom, and top ( check the video to see how I fold). Form into a ball and return to a buttered bowl with the lid closed. Let sit at room temperature until doubled in size again, about 30 minutes.

· Remove from the bowl, work into a ball shape. Place a clean towel in a medium bowl and generously dust with flour. Place the dough, seam-side up, in a bowl. Loosely fold floured towel ends over dough to cover. Let sit at room temperature until doubled, 30 minutes. Preheat the oven to 450 degrees and place a Dutch oven pot in the oven with the lid to preheat.

· When dough is ready, carefully remove the lid, pull back corners of the towel, and flip the towel upside down to transfer bread to the heated pot, seam-side down.

· Score the dough on the top with a sharp knife and using an oven mitt, cover with lid.

· Return the pot to the oven and bake for 20 minutes with the lid on.

· Remove the lid and continue to bake for 20 to 30 minutes more.

· Take the baked bread out of the oven and leave it on a cooling rack. Let cool completely before cutting.

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