Black Forest Pumpernickel

Black Forest Pumpernickel

Reference: Black Forest Pumpernickel
Romertopf Recipes


1 1/8 cup strong coffee
1/3 cup molasses

1 pkg active dry yeast (2 1/4 tsp)
1 1/2 TBL. oil
1 cup rye flour
1 cup whole­ wheat flour
3 TBL. baking cocoa
1 1/2 tsp. salt
1 TBL. caraway seeds

1 1/2 cups bread flour


Heat coffee to 110º F in measuring cup or bowl. Add yeast and molasses. Mix well and let sit for 10 minutes or until yeast mixture is foamy.

Combine wheat flour, rye flour, cocoa, salt, and caraway seeds in stand mixer bowl. Add yeast mixture and oil. Fit mixer with paddle hook. 
Mix on medium speed for 2 minutes, scraping down sides of bowl as necessary.  Turn mixer off and fit with dough hook.

With mixer running on low, add 1 cup of bread flour and continue mixing until flour is incorporated.  Add additional bread flour 2 tablespoons at a time until dough is soft and pliable and pulls away from sides of bowl.  Knead dough in mixer on low for 5 minutes.  Remove dough
and knead by hand on lightly floured surface until dough is soft and elastic. Spray large bowl with
cooking spray. Place dough in bowl and spray top with cooking spray (to avoid a crust forming).  Cut 1 or 2 slashes in top of bread with very sharp knife.
Cover with plastic wrap and tea towel. Let rise in warm place for about 90 minutes or until doubled
in size. Soak your clay baker of choice (soak both top and bottom for unglazed bakers, soak only lids, if using, for glazed bakers).  After 1st rise
is complete, punch down dough and knead lightly. Wipe out excess water from baker and grease baker with butter or oil (you can omit this step and line your baker with parchment paper instead), add dough to baker and cover loosely with lightly greased plastic wrap. Place bottom of baker (with dough) in oven and let rise until nearly doubled in size (about 90 minutes). Soak clay baker lid (if using) for 15 minutes.  Remove plastic wrap and place soaked lid on baker.  Set oven temperature to 425º F and bake for about 45-­50 minutes or until internal temperature reads 195° F. (If using lid, remove lid around 40 minutes and continue baking 5-10 minutes to brown crust).

NOTE:  If not using a lid and top of bread is browning too quickly, simply tent with foil. 

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