Description
This no-knead pumpernickel bread delivers the same rich, chocolatey depth and hearty texture as traditional German versions — but in just 4 hours. A simplified, modern approach to an old-world classic.
Ingredients
Scale
- 1½ cups bread flour or all-purpose flour
- 1 cup whole wheat flour
- ½ cup dark rye flour
- 1½ tablespoons powdered cocoa
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup strong coffee (or 2 tsp instant coffee with 1 cup hot water)
- ½ cup water
- 2 tablespoons molasses
- About 2 tablespoons extra flour for shaping
Instructions
- Mix all dry ingredients — flours, cocoa powder, yeast, and salt — in a large bowl.
- Combine coffee, water, and molasses; heat to 130°F.
- Pour the liquid mixture into the dry mix and stir until combined. Dough will be shaggy and wet.
- Cover bowl with plastic wrap and let rise at room temperature for 3 hours.
- Transfer dough to a floured surface, sprinkle with more flour, and fold 10–12 times to shape into a ball.
- Place seam-side down in a parchment-lined bowl, cover, and let rest 35 minutes while preheating the Dutch oven to 450°F.
- Carefully place dough (with parchment) into the hot Dutch oven. Cover and bake 30 minutes.
- Reduce oven to 400°F, remove lid, and bake 8–10 minutes more until deeply golden.
Notes
For best results, ensure liquid temperature is accurate (around 130°F). Overheating can kill yeast. Bread should sound hollow when tapped and reach an internal temperature of 200–205°F.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (26g)
- Calories: 65
- Sugar: 2g
- Sodium: 155mg
- Fat: 0.8g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 12.35g
- Fiber: 1.69g
- Protein: 2.3g
- Cholesterol: 0mg
Keywords: pumpernickel bread, no knead, homemade, rye, molasses, Dutch oven