Black Bread

This recipe presents a delightful and flavorful pumpernickel bread that is surprisingly easy to make. With a simple one-step mixing technique, you can enjoy the rich, dense, and almost-black Russian-style loaf in just a few hours. The combination of all-purpose and rye flour, along with cocoa powder, lends a deep and distinct flavor to the bread, making it a perfect accompaniment to hearty soups, stews, or even a cheese and pickle platter. The addition of bran cereal adds texture and a hint of nuttiness to the loaf, while molasses and vinegar contribute to its unique tanginess.

The resulting bread boasts a dark, enticing crust and a moist, dense interior. Its rich flavor profile pairs wonderfully with a variety of toppings or spreads. The versatility of this recipe allows you to customize it by adding raisins or even chunks of bittersweet chocolate, creating unique variations of pumpernickel bread. Whether you enjoy it fresh from the oven or freeze one loaf for later, this homemade bread is sure to impress with its complex flavors and seemingly intricate appearance.

MAKES: 1 large or 2 small loaves

TIME: 3 hours, largely unattended

INGREDIENTS:

• 1/2 cup 100 percent bran cereal (not flakes)
• 2 cups all-purpose or bread flour
• 1 cup medium rye flour
• 1 cup whole wheat flour
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• 1 tablespoon instant yeast
• 2 teaspoons salt
• 1/4 cup softened butter or neutral oil, like grapeseed or corn, plus more for the bowl and pan
• 1/4 cup molasses
• 2 tablespoons cider vinegar or freshly squeezed lemon juice
• 1 1/4 cups strong brewed coffee

INSTRUCTIONS:

1. Put the cereal in a food processor and process for about 10 seconds, until it’s finely ground.
2. Add the flours, cocoa, sugar, yeast, and salt to the food processor and pulse to combine.
3. Add the softened butter or oil, molasses, and vinegar to the mixture and pulse a few more times.
4. With the food processor running, pour most of the coffee through the feed tube. Process for about 30 seconds.
5. Remove the cover and check the consistency of the dough. It should be in a well-defined, barely sticky, easy-to-handle ball. Adjust the moisture level by adding coffee or flour as needed.
6. Grease a large bowl with butter or oil. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let it rise for at least 2 hours, until nearly doubled in bulk.
7. Deflate the dough and shape it once again into a ball. Let it rest on a lightly floured surface for about 15 minutes, covered.
8. If desired, divide the dough in half and shape it into two smaller round loaves. Otherwise, shape the dough into a large oval loaf.
9. Grease a baking sheet with butter or oil and place the loaf or loaves on the sheet. Cover and let them rise for 1 hour, or until the dough has plumped up considerably.
10. Preheat the oven to 325°F. Bake for 55 to 60 minutes for a large loaf or 40 to 45 minutes for smaller ones, or until the bottom sounds hollow when tapped or the internal temperature reaches about 210°F on an instant-read thermometer.
11. Carefully slide the loaf from the sheet and cool it on a wire rack before slicing.