Yeast Breads: Pumpernickel Bread

Pumpernickel bread is hearty and delicious, especially with spinach dip. This version is a batter bread, so there will be no kneading or anything finicky. Just mix and ignore.


Ingredients


1¼ cup quick rise or bread machine yeast
1¼ cup warm water
1 tbsp sugar
1 tsp salt
¾ tsp onion powder
½ tsp instant coffee granules
2 tbsp oil
2 tbsp molasses
⅛ cup unsweetened chocolate, melted
1½ cups all purpose flour
1 cup rye flour
1 tsp caraway seed


Preparation


We're once again using a more instant yeast, so you don't have to dissolve it. Place all ingredients in a large, nonmetal bowl. Using a dough hook attachment, blend until you have a wet batter. Cover loosely and set aside to rise. It needs to double in size, which will take about an hour.


Spray a loaf pan with cooking spray to prevent sticking. Stir down the dough to remove air bubbles. Scrap dough into prepared loaf pan. Cover and allow to rise once again. It will take about 45 minutes for the dough to double in size, but keep an eye on it. You don't want it to over rise.


Heat oven to 375°F. Uncover dough and bake for 35 minutes, until the dough is darkened in color and sounds hollow when tapped. Remove from pan and cool on a wire rack.


This loaf can be store for up to a week if kept in an airtight container.