Rye-bread lovers unite over this incredible recipe! Store-bought pumpernickel bread doesn’t even come close to the taste, texture, and crust of this bread. We fell hard for this recipe when we tasted the results. Sliced and smeared with salted butter was irresistible; we all wanted the crusty ends and fennel- and caraway-flecked top. Serve it at breakfast, layer it with smoked fish or egg salad and have it at lunch, or cut it into squares, toast it, and serve it with beer or wine as part of a cheese and charcuterie board. The loaves keep for several days, and they freeze well, too. Here’s a tip: iInvest in black baker’s steel baking pans if you can - they make a difference in achieving crusty, deeply colored loaves. Uses KitchenAid® Stand Mixer and Sifter + Scale Attachment.
- Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Sifter + Scale Attachment; 2 standard loaf pans, preferably black baker’s steel; bench scraper; instant-read thermometer
- Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® Stand Mixer fitted with the dough hook. First, weigh half of the rye flour (320 g/11 oz/2 .5 cups) in the ingredient hopper, and then turn the mixer to low speed, open the ingredient valve, and sift it into the mixing bowl. Repeat with the remaining rye flour. Turn the mixer off.
- Close the ingredient valve and weigh the all-purpose flour, cocoa, salt, sugar, and yeast, taring the scale between ingredients. Turn the mixer to low speed, open the ingredient valve and sift in the in flour mixture. Mix the flours until well combined, about 1 minute.
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|Calories100Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.