Pumpernickel Bread

Rich, dark and flavourful – pumpernickel is an old-time favourite. We used this recipe to create our cucumber sandwich swords as well as our bread pudding. The bread pudding became so popular we had to bake the pumpernickel loaves and tear them up into pieces just to make the pudding!

• 1-1/2 cups of water
• 1 cup milk
• 2 tbsp brown sugar
• 2 tbsp cococa powder
• 2 tbsp instant coffee
• 2 tbsp molasses
• 2 tbsp honey
• 2 tbsp shortening
• 1 tsp salt
• 3 tsp yeast
• 2 cups whole wheat flour
• 2 cups white flour
• 2-1/2 cups dark rye flour
• 2 tbsp mustard seed (optional)

1. Place shortening, molasses, coca, mustard seed, honey, sugar, oats, salt and yeast in an automatic mixing bowl with a dough hook.
2. Fill a measuring cup with water and milk and heat in a microwave (2 minutes). The water should be warm but not boiling.
3. Pour into the mixing bowl and mix ingredients together for a few seconds.
4. Gradually add flour until dough forms a gooey ball (add white flour last). The dough should stick to your fingers.
5. Lightly coat a large bowl with cooking spray and place the dough in it. Lightly spray the top of the dough to keep it from drying out.
6. Cover bowl with a clean cloth and let rise at room temperature for one hour or until dough doubles in size.
7. Gently punch down the dough and divide into two equal parts with a knife.
8. Rest the dough for 5 minutes and prepare either two loaf pans or line a cookie sheet with parchment paper for Vienna or Cob shapes.
9. Turn dough onto a lightly floured surface and knead gently 6 to 8 turns. Do not over knead.
10. Form the dough into two loaves, spray tops and let rise for one hour more.
11. Bake at 350 F for 25-30 minutes or until golden brown. The longer you bake, the drier the bread will be and the thicker/harder the crust.
12. Flip bread out of pans onto cooling racks immediately after baking to ensure that the bread doesn't sweat in the pans.

Makes 2 loaves

Pumpernickel makes an excellent party bowl! Hollow out a round loaf, place the morsels around the edge and fill with your favourite dip. Mixing equal portions of sour cream, cream cheese, herb soup mix, a dollop of real mayonnaise, and baby spinach makes an excellent dip.