Steakhouse Black Bread - Pumpernickel
photo by gailanng
- Ready In:
- 3hrs 35mins
- Ingredients:
- 10
- Yields:
-
1 loaf
ingredients
- 315.37 ml strong brewed coffee, room temperature
- 59.14 ml vegetable oil
- 59.14 ml dark molasses
- 29.58 ml brown sugar
- 236.59 ml whole wheat flour
- 236.59 ml rye flour
- 473.18 ml bread flour
- 29.58 ml cocoa powder, unsweetened
- 7.39 ml salt
- 12.32 ml active dry yeast
directions
- Combine molasses, cooled coffee, & yeast; set aside to proof.
- Combine vegetable oil & brown sugar.
- Combine rest of dry ingredients.
- Add proofed yeast mixture to the oil & sugar.
- Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
- Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
- (Bread making tip - patience is required - do let the bread go through its full rise each time!).
- Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
- Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
- Preheat oven to 357* F.
- Let rise until double in size, again.
- Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
- Bread is done when internal temperature reaches 195 - 200* F.
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Reviews
-
This is a really good recipe, excellent crust, fabulous flavor. We've been after a black bread for a long time and this is a huge success. We needed to use a little extra flour as it was very humid today. The recipe as written rather over-ran our breadmaker and would suggest a half recipe for that appliance. Highly recommend.
RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !