Soft Pumpernickel Rye
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.
Hands-on: 30 minutesTotal: 4 hours
- 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
- 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.