Homemade Pumpernickel Rye Bread Recipe: An Easy and Delicious Way to Enjoy Dark, Hearty Bread

This homemade pumpernickel rye bread recipe will teach you how to bake a dark, hearty loaf with a rich, nutty flavor. With a combination of rye flour, pumpernickel flour, and a few other key ingredients, you'll be able to recreate the taste of traditional German pumpernickel bread in your own kitchen. This bread is perfect for sandwiches, toast, or enjoying with a hearty soup. Try this recipe and impress your friends and family with your baking skills!

Ingredients

• 2 cups rye flour
• 1 cup pumpernickel flour
• 2 tablespoons cocoa powder
• 1 tablespoon caraway seeds
• 1 tablespoon active dry yeast
• 1 tablespoon molasses
• 1 tablespoon olive oil
• 1 cup warm water
• 1 teaspoon salt
• 1/4 teaspoon sugar

Directions

1. In a mixing bowl, combine the rye flour, pumpernickel flour, cocoa powder, caraway seeds, yeast, salt, and sugar.
2. Add the molasses, olive oil, and warm water to the dry ingredients. Mix well until a dough forms.
3. Transfer the dough to a floured surface and knead for 5 minutes, until the dough becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough to release any air bubbles and shape it into a round loaf or desired shape.
7. Place the shaped dough on a baking sheet lined with parchment paper.
8. Cover the dough with a clean towel and let it rise for another 30 minutes.
9. Bake the bread in the preheated oven for 30-35 minutes, or until the crust is deep brown and the bread sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

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