Pumpernickel or rye breads take to take a little longer than most conventional breads since they require a starter. Here, I’ve streamlined the process to avoid that step but the results are no less wonderful and satisfying.
1 tbsp granulated sugar
2-1/2 cups water
2 tbsp active dry yeast (or 2 packages)
1/3 cup fancy molasses
1/4 cup cider vinegar
1/4 cup canola oil
1 oz unsweetened chocolate
1 tbsp instant coffee granules
3-1/2 cups bread flour
2 cups pumpernickel or rye flour
1 tbsp salt
2 cups all bran cereal (not flakes)
2 tbsp crushed caraway seeds
1 tbsp onion powder
1 tsp crushed fennel seeds
Topping:
1 egg, lightly beaten
1 tsp caraway seeds
In bowl, stir sugar into 1cup of the water; sprinkle yeast over. Let stand for 10 minutes or until frothy.
Meanwhile, in small pot, combine remaining 1-1/2 cups of water, molasses, vinegar, oil, chocolate and coffee granules. Place over low heat and heat just until chocolate is softened.
Stir warm coffee chocolate mixture into yeast mixture along with 1 cup of bread flour, pumpernickel flour, salt, all bran, caraway seeds, onion powder and fennel seeds. Stir until well mixed and no streaks remain. Let stand for 5 minutes at room temperature.
Gradually add remaining bread flour, ½ cup at a time, until soft, slightly sticky dough is formed.
Transfer dough to lightly floured work surface. Sprinkling surface with extra floured as needed to prevent dough from sticking, knead dough for 8 to 10 minutes or until soft and supple and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm, draft free area until doubled in size, about 1 hour.
Punch down dough. Divide in half; shape into rectangles and fit into two lightly greased 8-1/2 – x 5-1/2 – inch loaf pans. Conversely, shape into 1 large ball and place in a greased 8-1/2 or 9-inch springform pan. Cover loosely with plastic wrap and let rise in warm draft free area until doubled in size, about 45 minutes.
Preheat oven to 350F.
Brush tops with lightly beaten egg; sprinkle with caraway seeds.
Bake in centre of preheated oven for 45 to 50 minutes or until breads are golden brown and sound hollow when tapped.
Makes 2 rectangular loaves or 1 large round loaf
