Description
This no knead pumpernickel bread delivers deep, rich flavor and a beautifully crusty exterior in just 4 hours — no kneading required. With its dark rye flour, cocoa, coffee, and molasses, this easy artisan loaf rivals bakery-quality pumpernickel right from your home kitchen.
Ingredients
Scale
- 1 1/2 cups bread flour or all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup dark rye flour
- 1 1/2 tablespoons powdered cocoa
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup coffee (2 tsp instant coffee dissolved in 1 cup hot water)
- 1/2 cup water
- 2 tablespoons molasses
- 2 tablespoons extra flour for shaping
Instructions
- In a large mixing bowl, combine bread flour, whole wheat flour, dark rye flour, cocoa powder, instant yeast, and salt. Whisk thoroughly.
- In a separate bowl, mix coffee, water, and molasses. Heat to 130°F (54°C).
- Pour the warm liquid mixture into the flour mixture. Stir until no dry flour remains; dough will be shaggy and sticky.
- Cover bowl tightly with plastic wrap and let rise at room temperature for 3 hours until doubled and bubbly.
- Transfer dough to a floured surface, sprinkle extra flour, and fold 10–12 times to shape into a ball.
- Line a bowl with parchment paper, place dough seam-side down, cover with a towel, and rest for 35 minutes.
- While resting, preheat a Dutch oven (3–6 quarts) with lid to 450°F (232°C).
- Carefully lower dough with parchment into the hot Dutch oven, cover, and bake 30 minutes.
- Reduce temperature to 400°F (204°C), remove lid, and bake 8–10 minutes more until crust is deep brown and sounds hollow when tapped.
- Cool on a wire rack for at least 45–60 minutes before slicing.
Notes
Avoid overheating liquids (above 140°F) to prevent killing yeast. Don’t skip rise times — patience develops flavor and texture. Always use parchment, not wax paper, and allow bread to cool fully before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 150
- Sugar: 3g
- Sodium: 195mg
- Fat: 0.8g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4.5g
- Cholesterol: 0mg
Keywords: no knead pumpernickel bread, artisan loaf, rye bread, molasses, Dutch oven, easy bread recipe