Artisan No-Knead Pumpernickel Bread
Indulge in the rich, earthy flavors of our Artisan No-Knead Pumpernickel Bread, a delightful addition to your home baking repertoire. This recipe requires no kneading, making it accessible for everyone, from novice bakers to seasoned pros. The aromatic combination of rye flour, cocoa powder, and robust coffee creates a distinctively delicious loaf that pairs beautifully with cheeses, meats, or simply butter. Best of all, you can craft two one-pound loaves, perfect for sharing or freezing for later enjoyment. With the flexibility to customize the size and bake fresh bread whenever you desire, this recipe will quickly become a go-to staple in your kitchen.
N/A
Servings
183
Calories
9
Ingredients
Ingredients
Yeast
3/4 tablespoon (Active dry yeast)
Coarse Salt or Table Salt
2 1/2 teaspoons or 2 teaspoons (Coarse sea salt or fine table salt)
Molasses
2 tablespoons (Unsulfured or blackstrap molasses)
Lukewarm Coffee
1 cup (Brewing coffee cooled to lukewarm)
Lukewarm Water
1/2 cup (Tap water warmed to lukewarm temperature)
Cocoa Powder
1 1/2 tablespoons (Unsweetened cocoa powder)
Rye Flour
1/2 cup (Dark or light rye flour, sifted)
Unbleached All-Purpose Flour
2 3/4 cups (Sifted all-purpose flour)
Cornmeal
for dusting (For the pizza peel)
Instructions
1
In a large, non-reactive plastic storage container with a lid, combine the unbleached all-purpose flour, rye flour, cocoa powder, yeast, and salt. Stir until well blended.
2
In a separate bowl, mix the lukewarm coffee, water, and molasses until combined.
3
Pour the liquid mixture into the dry ingredients all at once. Use a wooden spoon to mix until a wet, loose dough forms. If necessary, use wet hands to press the mixture together, ensuring all flour is incorporated without kneading.
4
Once uniform and without dry patches, cover the container (do not seal it airtight) and allow the dough to rise at room temperature for 2 to 5 hours, or until it flattens on top.
5
For enhanced flavor, transfer the dough to the refrigerator for at least 3 hours, preferring to leave it overnight. It can be stored in the fridge for up to 8 days.
6
When ready to bake, take the cold dough and, using wet hands, pull off a piece about the size of a grapefruit (1 pound).
7
Shape this piece into a ball by stretching the surface around to the bottom, then flatten it gently into an oval shape.
8
Place the shaped dough on a pizza peel dusted with cornmeal or parchment paper. Let it rest for 40 minutes to 1.5 hours, depending on kitchen temperature.
9
Twenty minutes before baking, position an empty cast-iron skillet on the lowest oven shelf and a baking stone on the center shelf. Preheat your oven to 400°F (200°C).
10
Brush the top of the loaf with a cornstarch wash, sprinkle with caraway seeds, and use a serrated knife to make deep diagonal slashes on the top.
11
Carefully slide the loaf onto the preheated stone, then pour 1 cup of hot water into the cast-iron skillet and quickly close the oven door.
12
Bake for 35 to 40 minutes or until the bread is firm and has an internal temperature of 198°F to 200°F (92°C to 93°C). Adjust baking time for larger or smaller loaves.
13
Allow the bread to cool completely on a rack before slicing.
Nutrition Information
1g
Fat
37g
Carbs
5g
Protein
2.5g
Fiber
0.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Artisan No-Knead Pumpernickel Bread?
It is a rich, earthy, and aromatic bread featuring rye flour, cocoa, and coffee, designed to be easy for bakers of all skill levels.
Does this recipe require a mixer or kneading?
No, this is a no-knead recipe where ingredients are simply stirred together until a wet, loose dough forms.
How many loaves does this recipe yield?
The recipe yields enough dough to create two one-pound loaves.
What ingredients provide the classic pumpernickel color and flavor?
The distinct flavor and dark color come from a combination of rye flour, cocoa powder, molasses, and brewed coffee.
What flours are used in this recipe?
This recipe uses 2 3/4 cups of unbleached all-purpose flour and 1/2 cup of rye flour.
Can I use light rye flour?
Yes, you can use either dark or light rye flour depending on your preference.
Why is coffee used in the dough?
Lukewarm coffee is used to enhance the robust, earthy profile of the pumpernickel bread.
How long is the initial room temperature rise?
The dough should rise at room temperature for 2 to 5 hours, or until it flattens on the top.
Is refrigeration necessary for this dough?
While not strictly mandatory for rising, refrigeration for at least 3 hours (or overnight) is preferred for enhanced flavor development.
How long can the dough stay in the fridge?
The dough can be safely stored in the refrigerator for up to 8 days.
What temperature should the liquid ingredients be?
The coffee and water should be lukewarm to properly activate the yeast without killing it.
How much dough should I use per loaf?
Pull off a piece of cold dough about the size of a grapefruit, which is approximately 1 pound.
How do I shape the pumpernickel loaf?
Shape the dough into a ball by stretching the surface around to the bottom, then gently flatten it into an oval shape.
What prevents the dough from sticking to the pizza peel?
Dusting the pizza peel with cornmeal or using parchment paper prevents the dough from sticking.
How long does the shaped loaf need to rest before baking?
The shaped dough should rest for 40 minutes to 1.5 hours, depending on the temperature of your kitchen.
At what temperature should I bake the bread?
The oven should be preheated to 400°F (200°C).
Why is a cast-iron skillet used in the oven?
An empty cast-iron skillet is placed on the lowest shelf to hold hot water, which creates steam for a better crust.
What is the purpose of the cornstarch wash?
Brushing the top with a cornstarch wash helps the caraway seeds stick and contributes to the crust's texture.
How do I prepare the top of the loaf before baking?
Brush with cornstarch wash, sprinkle with caraway seeds, and make deep diagonal slashes using a serrated knife.
How is steam created in the oven?
Pour 1 cup of hot water into the preheated cast-iron skillet immediately after sliding the loaf onto the baking stone.
What is the recommended baking time?
Bake the bread for 35 to 40 minutes, adjusting for loaf size if necessary.
What is the target internal temperature for a finished loaf?
The bread is done when it reaches an internal temperature of 198°F to 200°F (92°C to 93°C).
Should I slice the bread immediately after baking?
No, you should allow the bread to cool completely on a wire rack before slicing to ensure the crumb sets.
How many calories are in a serving?
Each serving contains approximately 183 calories.
What is the protein content of this bread?
Each serving provides about 5g of protein.
How much fiber does a serving provide?
Each serving contains approximately 2.5g of fiber.
What kind of yeast is best for this recipe?
The recipe calls for 3/4 tablespoon of active dry yeast.
Can I use blackstrap molasses?
Yes, you can use either unsulfured or blackstrap molasses for this recipe.
What equipment is needed for the baking process?
You will need a storage container, a baking stone, a cast-iron skillet, a pizza peel, and a serrated knife.
Is this recipe suitable for beginners?
Yes, the no-knead method makes this recipe very accessible for novice bakers.