From the Kitchen of Tammy Gibbins (and a few other people)
Dark Pumpernickel Rye Bread
2 cups bread flour
1 cup dark rye flour
1 tablespoon plus 2 teaspoons cocoa powder
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
3/4 teaspoon onion powder
1 package (2 1/4 teaspoons) Active Dry Yeast
3/4 cup, plus 2 tablespoons brewed coffee (cooled to 120-130°F)
2 tablespoons vegetable oil
2 tablespoons dark molasses
In mixing bowl combine one cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast (called DRY MIXTURE). (Reserve one cup bread flour and all of the rye four.)
Combine liquid ingredients in separate bowl.
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 hour. Turn dough onto lightly floured surface; punch down to remove air bubbles, then shape dough into a round loaf (or oval if you choose). Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes). Bake in preheated 400° F oven for 30 to 35 minutes.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]