Bittersweet Pumpernickel Bread recipe
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Ingredients
- 1 ½ cups warm water 2 tablespoons white vinegar 2 teaspoons apple butter 2 tablespoons molasses 3 tablespoons brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon ground coffee beans 1 ½ teaspoons salt 2 tablespoons butter, melted 1 tablespoon wheat germ ½ teaspoon fennel seed 2 ¼ teaspoons active dry yeast 1 cup whole wheat flour 4 ½ cups all-purpose flour cooking spray 3 tablespoons cornmeal, or as needed, divided
Nutrition Info
- 261.6 caloriescarbohydrate: 52.3 gcholesterol: 5.1 mgfat: 2.9 gfiber: 3.3 gprotein: 7.1 gsaturatedFat: 1.4 gservingSize: -sodium: 310 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Bittersweet Pumpernickel Bread
Directions
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Combine water, vinegar, apple butter, molasses, brown sugar, cocoa powder, coffee, salt, butter, wheat germ, fennel seed, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Add whole wheat flour, mix to combine. Add all-purpose flour, 1 cup at time, mixing on medium-high speed after each addition. Knead until fully incorporated and the dough forms a ball, about 4 minutes.
Grease a large bowl with cooking spray. Place the dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Sprinkle 1 tablespoon cornmeal onto a large baking sheet. Divide the dough into 2 portions. Tuck the edges underneath each dough ball to form tight loaves. Place loaves on the baking sheet, let rise until doubled in volume, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Place a large pizza stone in the oven.
Sprinkle 2 tablespoons cornmeal onto a bread paddle. Transfer 1 loaf carefully onto the bread paddle. Gently jiggle the loaf while sliding it onto 1 side of the hot pizza stone. Dust the bread paddle with the remaining cornmeal and repeat to transfer the second loaf.
Bake in the preheated oven for 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C). Continue baking until top is golden brown, about 30 minutes more. Slide the bread paddle underneath each loaf, 1 at a time. Transfer to a cutting board and gently tap the bottom, if it sounds hollow, the bread is done. Set loaves on their sides, let cool for at least 20 minutes.