Pumpernickel Bread (No-Knead)

"So easy yet sooo tasty! I especially like the fact that I can make whatever size loaf I need. Original recipe from Artisan Bread in Five Minutes a Day however, I've made some minor adjustments plus cut the recipe down to 2 one pound loaves."
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by gailanng photo by gailanng
photo by encee1 photo by encee1
photo by FLUFFSTER photo by FLUFFSTER
photo by FLUFFSTER photo by FLUFFSTER
Ready In:
2hrs 5mins
Ingredients:
9
Yields:
2 1 pound loaves
Serves:
12
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ingredients

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directions

  • Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
  • In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.
  • Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.
  • If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
  • When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes. The dough will be wet and loose enough to conform to the shape of its container.
  • Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
  • You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
  • The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 8 days.
  • BAKING (One 1-pouond loaf): With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
  • Without using flour, shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Form into an oval-shaped loaf.
  • Place on a pizza peel dusted with cornmeal (or on parchment paper); allow to rest for 40 minutes - 1 1/2 hours, varies with temperature of the kitchen. (The shorter the time, the denser the crumb.).
  • Twenty minute before baking, place an empty cast-iron skillet or broiler tray on the bottom shelf and baking stone on center shelf; preheat the oven to 400 degrees F.
  • Using a pastry brush,, paint the top of the loaf with cornstarch wash, and sprinkle with caraway seeds. With a serrated bread knife, slash the top of the loaf with deep diagonal cuts. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
  • Bake for about 35 - 40 minutes or until firm (interior temperature should be 198 - 200 degrees). Note: Larger or smaller loaves will require an adjustment to the baking time. Allow to cool on a rack before cutting.

Questions & Replies

  1. Regular molasses or blackstrap?
     
  2. After preheating the oven to 400 do you turn it off? It seems like you do because of your comment "interior temperature should be 198 - 200 degrees. "
     
  3. Hi! I am so happy to have found this - it is the exact same recipe as the one found in Artisan Breads in Five Minutes a Day by Jeff Hertzberg - but it's been cut in half! I have been searching for this for a while, so I decided to google Pumpernickel with Coffee and Cocoa... and voila! I used to have the book but no longer can find my copy! Thanks for the share. Would be good to credit the original recipe authors so that others like me can find it online a little easier :) Thanks!
     
  4. Has anyone made this recipe with a higher rye flour to all-purpose flour ratio? Other recipes for pumpernickel that I've seen use a lot more rye flour than this one does, but the reviews here are really strong so I would like to try this one. I'm making the bread for my dad's birthday & he LOVE dark rye and pumpernickel, so I was picturing a darker loaf than I'm seeing in the photos here and wonder if using more rye flour will accomplish some of that. Thanks!
     
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Reviews

  1. This bread is phenomenal! Such great flavor and so easy to make! I keep making this poor girl's recipes and forgetting to rate them! Just remember when you see one of her recipes, make it, it's got to be good!!
     
  2. Delicious pumpernickel! Tons of flavor, but without that blast of bitterness that so often ruins pumpernickel and rye breads for me. Mine didn't rise up too high, but then I have never had a no-knead rise up as high as regular bread. I baked mine inside a roasting pan with a lid to create a nice, crunchy crust and chewy interior, and oh my goodness. It was superb. I'm definitely replacing my old pumpernickel recipe, which I have never been completely happy with. Thanks a lot. ***Bonus: This bread makes INCREDIBLE grilled sandwiches. I just used it for a French dip with leftover roast beef and a bit of provolone all melted together on the George Foreman grill. The bread is so flavorful on its own that it really elevates the sandwich. I'll definitely make this regularly.
     
  3. This is a complete and utter fail. Wasted three days and high quality ingredients on trash. It was EXTREMELY wet dough that did not rise again after leaving the dough in the fridge to “retard” for 48 hours. Edit- I added 1+ cups ap flour, kneaded it for awhile, let it rise for 2 hours before baking. It actually came out pretty good.
     
  4. Stop what you are doing and make this bread right now. I baked it in a preheated Dutch oven and it is fantastic. Thanks
     
  5. Scoop, sweep, level...gotcha. Let me do my work. Okay, go on... Mix, turn and knead. There's quite a long list to the plan, but off to bake... I'm back! A beauteous bread.
     
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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