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Homemade Pumpernickel Bread

Ingredients

  • 2 Cups Warm Milk 110 – 115 degrees F
  • 2 2/3 Teaspoons Active Dry Yeast
  • Pinch of Sugar
  • 3 1/4 Cups Bread Flour
  • 1 1/3 Cups Dark Rye Flour plus more for kneading
  • 1/2 Cup Corn Meal
  • 1 1/3 Teaspoon Salt
  • 4 Tablespoon Unsweetened Cocoa Powder
  • 1 Heaping Tablespoon Caraway Seeds
  • 2 2/3 Tablespoons Brown Sugar
  • 2 Tablespoons Vegetable Oil
  • 4 Tablespoons Molasses

Instructions

  1. In a small bowl, combine the warm milk and sugar. Stir to dissolve sugar. Add yeast and let sit for five minutes until the yeast is foamy.
  2. In the bowl of a stand mixer fitted with the hook attachment, combine the bread flour, dark rye flour, corn meal, salt, cocoa powder, caraway seeds, brown sugar, vegetable oil, and molasses. Pour in the yeast mixture. Knead the dough with the hook set on medium/low speed until the dough starts to come together. Add a heaping spoonful of rye flour at a time until the dough pulls away from the sides of the bowl.
  3. Transfer the dough to a large greased bowl. Turn the dough and flip it over to make sure it is evenly coated in oil. Cover with a kitchen towel and place in a warm place to rise for an hour until doubled in size.
  4. Transfer the dough to a greased bread/loaf pan lined with parchment paper. Cover with towel and allow dough to rise for another half an hour.
  5. Preheat the oven to 375 degrees F.
  6. Bake bread for 40 minutes until dark and hollow sounding when you tap on it. Remove from pan and transfer to a cooling rack. Slice when completely cooled.
  7. Recipe from [Take A Megabite|http://www.takeamegabite.com/pumpernickel-bread/].