This is my first yeast bread recipe post and it is about time. I absolutely love baking yeast bread and really enjoy the whole process. This was my first go with pumpernickel bread and it was pretty darn awesome! I don't know about you but I have always loved Outback Steakhouse's pumpernickel bread with honey butter. I haven't been to an Outback in years but I think about that bread quite often. This bread is pretty dense and super filling which makes for a great breakfast bread. You can serve it with peanut butter or good ol' honey butter.
Makes 2 Small Loaves
1 1/2 cups dark rye flour
1 1/2 cups wheat flour
1 cup bread flour (plus more for kneading)
1 1/4 tsp salt
2 tbs cocoa powder
Mix the above ingredients into a large mixing bowl and make a well in the middle.
2 1/2 tsp yeast
1 tbs sugar
1/4 cup warm water
Place yeast and sugar into the warm water and let it sit until it bubbles.
1/2 cup dark molasses
1 cup hot water
Mix the molasses into the hot water and mix well.
1 cup walnuts
1/4 cup rolled oats
Once the yeast has bubbled add the yeast and molasses mixture into the flour. Use a mixer with dough hooks to mix the ingredients until a ball starts to form. Remove the dough from the bowl onto a floured surface or silpat and knead for 5-7 minutes until you have a ball of dough that isn't sticky. Place the ball of dough in a large bowl and toss it with 1/2 tbs olive oil. Cover tightly with plastic wrap and a dish towel and set in a warm place.
Your rising times depend on warmth and altitude. The first and final rise should be 35-50 minutes or until doubled in size. When the dough has doubled in size remove the dough, knead in the walnuts, place on your baking sheet or bread pan, cover with plastic and let the dough rise again until doubled in size. Preheat the oven to 425 while your dough is rising.
Reduce the oven to 400 and bake the bread for 10 minutes. Reduce the heat again to 350 and continue to bake for another 15 minutes.