A childhood favorite: American "Pumpernickel" Bread

I LOVE American pumpernickel bread.  LOVE.  And my husband has a love for a good Reuben sandwich.  So, on this journey to becoming a better baker, I decided to tackle the Pumpernickel loaf.

Besides knowing it was related to, or a variation on, rye... I really didn't know what went into that lovely dark brown loaf that I love so much.  So I did what any good nerdy girl would do - I researched!!

My husband likes to joke about my excellent Google skills - and he's right.  I can often find pages on the strangest topics that no one else manages to find.  It's fun.

First thing I learned: to differentiate between "real" pumpernickel (known as Westphalian) and American.  They are VERY different.  Very.  Do not be confused.  (And check out this page on Cooks Info for the details and great images of the differences.)

So then I went on the hunt for a nice recipe for American Pumpernickel.  Most of the results that sounded right to me... were written for bread machines.  Oooops. No.  I don't have one and right now I don't want one.  I like my process.  So then I had to do math (good thing this nerdy girl LOVES math and spreadsheets) to convert the recipes.

My recipe below is based on:
Red Star Yeast
Betty Crocker
Shipton Mill
and Make Your Own 

So here is my version, which I think came out pretty great!

Jenn's American Pumpernickel

Ingredients:

• 1 Cup strong brewed coffee, cooled to 110°F
• 2 Tbsp oil
• 1/2 Cup molasses
• 1 pkg dry active yeast
• 1 Cup bread flour (more later in the list)
• 1/3 Cup (or less) cocoa powder
• 1 tsp salt
• 1 Cup Rye flour
• 1 Cup bread flour (for a total of 2 Cups)
• 2 Tbsp toasted caraway seeds (optional, but highly recommended)
• up to 1 Cup (~ish) of AP flour

Instructions:

1. Mise en place!
• Get all your stuff together before you begin.  Measure, prep, chop so that when you start moving forward, you don't have to pause to do something!
   
• This is a good time to lightly toast the caraway seeds in a dry pan until warmed through and you can smell the yumminess.  You're not looking to overly brown them, just wake up the flavor.
  
2. Proof the yeast.
• Test the temperature of your coffee and when it's about right for working with yeast (around 110° Fahrenheit) add the oil and molasses and packet of yeast.
• Let proof for about 10 minutes until it's foamy and the yeast is clearly working.  If it doesn't get foamy, throw it out and try again!  It isn't going to magically "fix itself" later on in the recipe.  Not that I would be guilty of trying that myself... *ahem*
  
3. Make the dough.
• In the bowl of a stand mixer, add 1 Cup bread flour, cocoa powder, and salt.  Use the paddle attachment to mix together thoroughly.
  
• Add rye flour, remaining bread flour, and caraway seeds.  Mix for 5 minutes until well combined.
  
• Switch to a dough hook and add up to 1 cup of AP flour, as needed, to bring to the correct consistency.  Knead for 5-7 minutes until smooth and elasticy as a yeast dough generally is.
  
4. Bulk Proof (a.k.a. first rise)
• Coat a bowl lightly with cooking spray or oil.  Turn the dough into the bowl and flip once to cover completely with a light coating of oil.  Cover with plastic wrap and a tea towel and place someplace warm for at least an hour.
  
• Note: If you keep your home on the cool side (*cough* like ME *cough*), turn the oven on to the lowest temperature while you're kneading the dough.  When you're ready for the rise, turn the oven off, place the covered bowl in the warm oven and keep the door shut.  Make-shift proofing box!
  
5. Form and second rise
• Punch down the dough and form into loaves.  Put in pans, if desired, or form into a round boule or any other shape you'd like.  I used 2 8x4 loaf pans hoping to make sandwiches with it.  They came out a bit small, so I might do one loaf in 9x5 or even a free-form boule next time.
  
• Cover and let rise again for 30 minute to an hour.
  
  
6. Bake
• Bake @ 400° F for 30-35 minutes.  Tent it for a portion of the cook if your oven tends to over-brown things (like mine).
  
  
7. Cool
• Pull from the pans and let cool completely on wire racks.
  
  
8. Enjoy!
• I enjoyed this with just simple butter.
• Husband made reubens:
  

The beautiful brown color comes from cocoa powder, coffee, and molasses!  I did not know that going in.  Mine came out a bit chocolate-y, so I might reduce the cocoa next time, but it will be less brown, I'm sure.  Otherwise, we were both quite happy with this experiment in my Practice Kitchen!