1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Dark Pumpernickel Bread with Caraway and Carrot
De

Preparations

  1. Step 1

    Ingredients! Molasses can be replaced with honey, but it will turn out lighter.

    Ingredients! Molasses can be replaced with honey, but it will turn out lighter.

  2. Step 2

    Combine flours in a bowl and mix.

    Combine flours in a bowl and mix.

  3. Step 3

    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 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!)

  4. Step 4

    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.

    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.

  5. Step 5

    Heat on LOW heat until just melted. Remove and let cool until not longer hot, but a little warm.

    Heat on LOW heat until just melted. Remove and let cool until not longer hot, but a little warm.

  6. Step 6

    Peel and grate the carrot.

    Peel and grate the carrot.

  7. Step 7

    In a large mixing bowl, combine warm yeast water, melted butter & molasses mixture, and grated carrot.

    In a large mixing bowl, combine warm yeast water, melted butter & molasses mixture, and grated carrot.

  8. Step 8

    Add the flours to mixing bowl and mix into the liquid with a spatula, large spoon, etc.

    Add the flours to mixing bowl and mix into the liquid with a spatula, large spoon, etc.

  9. Step 9

    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.

    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.

  10. Step 10

    Dust a cutting board or other surface with plenty of flour.

    Dust a cutting board or other surface with plenty of flour.

  11. Step 11

    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.

    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.

  12. Step 12

    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 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.

  13. Step 13

    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.

    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.

  14. Step 14

    When finished, grease the mixing bowl and top of dough with just a little olive oil. Put dough in bowl.

    When finished, grease the mixing bowl and top of dough with just a little olive oil. Put dough in bowl.

  15. Step 15

    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.

    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.

  16. Step 16

    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).

    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).

  17. Step 17

    Release the air by pressing down on the center with your fist.

    Release the air by pressing down on the center with your fist.

  18. Step 18

    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.

    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.

  19. Step 19

    It should look nice and round like this :)

    It should look nice and round like this :)

  20. Step 20

    Lightly grease your baking pan with oil. Place the ball of dough on the pan and lightly cover with plastic.

    Lightly grease your baking pan with oil. Place the ball of dough on the pan and lightly cover with plastic.

  21. Step 21

    Let rise until about double for 30-60 minutes.

    Let rise until about double for 30-60 minutes.

  22. Step 22

    Last preparation before baking! Preheat oven to 220°C/425°F. Brush the top of the dough with milk or water.

    Last preparation before baking! Preheat oven to 220°C/425°F. Brush the top of the dough with milk or water.

  23. Step 23

    Sprinkle with extra caraway seed and sprinkle over with some regular flour. (dab with a little more liquid if it's not sticking)

    Sprinkle with extra caraway seed and sprinkle over with some regular flour. (dab with a little more liquid if it's not sticking)

  24. Step 24

    With a serrated knife, carefully cut an "X" into the dough.

    With a serrated knife, carefully cut an "X" into the dough.

  25. Step 25

    Bake at 220°C/425°F for 10-12 minutes. (baking at high temperature first helps make the outside crust crispy)

    Bake at 220°C/425°F for 10-12 minutes. (baking at high temperature first helps make the outside crust crispy)

  26. Step 26

    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.

    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.

  27. Step 27

    Remove from oven when done and place on rack to cool.

    Remove from oven when done and place on rack to cool.

  28. Step 28

    Dig in! Great with butter, jams or as your new favorite sandwich bread ;)

    Dig in! Great with butter, jams or as your new favorite sandwich bread ;)

  29. Step 29

    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.

    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.

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