Soft Pumpernickel Rye

Save to My Recipes

This dough is sometimes baked in loaf pans that are short in height and long in length. This creates what is often called “cocktail loaves.” Slices of these mini loaves make the perfect base for canapés and hors d’oeuvres.

Difficulty: Medium

Hands-on: 30 minutesTotal: 4 hours

Serves: 8

Ingredients

  • ⅔ cup warm water
  • 1¾ tsp. active dry yeast (1 package)
  • 3 Tbsp. molasses
  • 2 tsp. canola oil
  • 1 cup medium rye flour
  • 1 tsp. kosher salt
  • 1 Tbsp. caraway seeds, toasted and ground
  • 3 cups bread flour
  • 1 Tbsp. honey
  • 1 Tbsp. strong coffee

Directions

  • In a large bowl, combine water, yeast, and 1 tablespoon molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5–8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Coat a 9" × 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
  • Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

Recipe Information

Serves: 8

Ingredients

  • ⅔ cup warm water
  • 1¾ tsp. active dry yeast (1 package)
  • 3 Tbsp. molasses
  • 2 tsp. canola oil
  • 1 cup medium rye flour
  • 1 tsp. kosher salt
  • 1 Tbsp. caraway seeds, toasted and ground
  • 3 cups bread flour
  • 1 Tbsp. honey
  • 1 Tbsp. strong coffee

Directions

  • In a large bowl, combine water, yeast, and 1 tablespoon molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5–8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Coat a 9" × 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
  • Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium250mg
Total Carbohydrate55g
Dietary Fiber3g
Sugars8g
Protein8g