Dark Pumpernickel Bread with Caraway and Carrot
This hybrid of Black Russian Bread and Pumpernickel Bread is one of my favorite loaves. Ever. The carrot adds an extra touch of color and moisture, while coffee, cocoa and ark molasses give this bread it's dark color and more complex flavor. Adapted from the 101 Cookbooks blog which makes a HUGE loaf, but I wanted a more manageable size. Awesome for eating just about any way you can think of!
- All-purpose or bread flour (200 g)
- Rye flour (100 g)
- Active dry yeast (1 heaping teaspoon)
- Sugar (1/2 teaspoon )
- Warm water (180-200 ml)
- Butter (1.5 Tbsp or 20 g)
- Dark molasses or honey (honey will make bread lighter) (2 Tbsp)
- Cocoa powder (1 Tbsp)
- Ground espresso or coffee (1 Tbsp)
- Salt (1 teaspoon)
- Caraway seeds (1.5 Tbsp + extra for topping)
- Carrot, grated (1 medium)
Ingredients! Molasses can be replaced with honey, but it will turn out lighter.
Combine flours in a bowl and mix.
In a small bowl, whisk together 1/2 teaspoon sugar, 1 heaping teaspoon of yeast and 180-200 ml WARM (but not hot) water. Let sit for 5-10 minutes until the yeast activates and starts to foam. If it doesn't foam then try again. (If it refuses to foam, time for new yeast!)
In a small pot, combine 1.5 Tablespoons/20 g of butter, 2 Tablespoons molasses, 1 Tablespoon cocoa, 1 Tablespoon espresso/coffee, 1 teaspoon salt, and 1.5 Tablespoons caraway seeds.
Heat on LOW heat until just melted. Remove and let cool until not longer hot, but a little warm.
Peel and grate the carrot.
In a large mixing bowl, combine warm yeast water, melted butter & molasses mixture, and grated carrot.
Add the flours to mixing bowl and mix into the liquid with a spatula, large spoon, etc.
Combine until you get a ball of somewhat sticky, but not runny dough. If it's too dry and powdery, mix in just a little more water. If it's way too sticky to handle, mix in a bit more flour.
Dust a cutting board or other surface with plenty of flour.
Dust your hands and the ball of dough with flour so it doesn't stick all over the place when you pick it up. Move dough ball to floured surface for kneading.
Knead by folding in outside edges of dough into the center and pressing down with palm of hand. Repeat this folding-in and pressing while rotating dough.
Knead for 5-10 minutes until the dough is a fairly smooth ball. If it sticks to hands or surface during kneading, dust with more flour.
When finished, grease the mixing bowl and top of dough with just a little olive oil. Put dough in bowl.
Cover with plastic wrap or a most towel, and let sit (in a warm place if possible) for about one hour. One trick is to put the bowl in a slightly warm oven (not more than 40°C/100°F) or in a sunny spot.
The dough should rise to at least half as big or up to double. (if it's cool in your house it could take up to 2 hours).
Release the air by pressing down on the center with your fist.
Remove from bowl and move back to a flour-dusted cutting board or surface. Knead briefly and re-shape into a nice, round loaf shape.
It should look nice and round like this :)
Lightly grease your baking pan with oil. Place the ball of dough on the pan and lightly cover with plastic.
Let rise until about double for 30-60 minutes.
Last preparation before baking! Preheat oven to 220°C/425°F. Brush the top of the dough with milk or water.
Sprinkle with extra caraway seed and sprinkle over with some regular flour. (dab with a little more liquid if it's not sticking)
With a serrated knife, carefully cut an "X" into the dough.
Bake at 220°C/425°F for 10-12 minutes. (baking at high temperature first helps make the outside crust crispy)
Lower oven temperature to to 180°F/350°F and bake for another 15-20 minutes. After time is up, you can check doneness by tapping the bottom of the bread and it should make a hollow sound. If not, bake for another 3-5 minutes.
Remove from oven when done and place on rack to cool.
Dig in! Great with butter, jams or as your new favorite sandwich bread ;)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.