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Steakhouse-style pumpernickel Bread

Rye bread
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
proofing 2 hours 30 minutes
Course Bread
Cuisine east Europen
Servings 2 Loves

Equipment

  • 1 Stand Mixer
  • 2 9x5 loaf pans greased

Ingredients
  

  • 356 g AP flour
  • 286 g rye flour or whole wheat flour
  • 2 tbsp cocoa
  • 5 tsp instant yeast
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 1/2 cups warm water
  • 142 g molasses
  • 2 tbsp veg oil

Instructions
 

  • Grease two 9 x 5-inch loaf pans. Set aside.
    In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.In a separate bowl mix the warm water, molasses, and oil together.Add the wet into the dry ingredients until your dough comes together.Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.Cover again and place in a warm place till doubled, roughly 45 minutes.Preheat oven to 375°F (190°C).Bake for about 40 minutes. The dough should sound hollow once tapped on the base.Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.
    Test the the bread with instant read thermometer, should read 190 - 200*