April 13, 2024

Pumpernickel Bread

With warm coffee and chocolate notes and a hint of caraway this bread is rich, dark, and satisfying, and with a base of caraway for flavor (you won’t even notice the rye flour is missing).

Pumpernickel Bread

 Pumpernickel Bread

 Serves: 16 | Prep Time: 150 min | Cook Time: 55 min


  • 2 c (473ml) warm water, warmed to 110 degrees F
  • 1 Tbsp (6.7g) caraway seed
  • 1 Tbsp (12g) vegetable oil
  • 1/4 c (59ml) molasses



  • 4 c Better Batter Flour (choose one):
    • 560c Bread Flour OR
    • 540g Artisan Blend OR
    • 640g Original Blend)
  • 2 tsp (12g) salt
  • 3 Tbsp (23g) dry milk powder OR DF sub
  • 1 1/2 tsp (5g) rapid rise active dry yeast
  • 1 Tbsp (1g) instant coffee powder
  • 1/4 c (31g) unsweetened cocoa powder


Preheat and Prepare. Preheat oven to 350F. Grease and flour a 9x5x4 inch loaf pan.


Combine the Wet Ingredients.  In a small saucepan, combine water and caraway seed. Bring to a simmer, then turn the heat to very low. Simmer for 5-10 minutes.  Strain out seed, if desired. Check the volume of the total liquid, and add enough water to come to a 2 cup measure. Add the oil and molasses and stir to combine. Set aside, allowing to cool to lukewarm (110 F or less), about 20 minutes.


Combine the dry ingredients. In the bowl of your electric mixer, blend Better Batter Flour, yeast, salt, milk powder or DF substitute, coffee powder and cocoa powder, until evenly combined.


Mix wet and dry ingredients together.  Add the wet ingredients to the dry ingredients. Combine on low speed, using the paddle attachment, until evenly mixed, then raise the speed to high speed and beat for 4 minutes. Dough will be wet but will thicken as it proves.


1st Prove.  Set the dough in a warm place and allow to prove for 30-45 minutes or until doubled.


Shape. Punch dough down. Turn onto a lightly floured surface and press out into a rectangle, about 6x10. Roll dough up into a loaf form and tick the ends under. Place dough in pan. Dampen/wet/spritz the loaf thoroughly to allow for maximum rise.


2nd Prove. Allow loaf to proof (ideally at 90 degrees and 70 percent humidity) for 45 to 55 minutes or until doubled.


Bake.  Place dough in preheated oven and bake for 45-60 minutes, or until loaf is fully baked (about 210 degrees inside). Allow to cool on a rack completely before slicing.


This recipe was originally published by Naomi Poe in October 2013. Original photo of food by Naomi Poe.