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Dutch Oven Pumpernickel Bread

A dark, crusty loaf of dutch oven pumpernickel bread, partially sliced on a bright countertop.
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Bake a dense, dark, and flavorful pumpernickel loaf using your Dutch oven for a thick, crusty exterior and moist interior. This recipe uses molasses for color and traditional rye flavor.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup dark molasses
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon cocoa powder (unsweetened)
  • 1 teaspoon salt
  • 1 cup rye flour
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1/4 cup boiling water (for steaming)

Instructions

  1. In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until foamy.
  2. Stir in the molasses, melted butter, cocoa powder, and salt into the yeast mixture.
  3. Add the rye flour, bread flour, and whole wheat flour to the wet ingredients. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  4. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
  5. Place your Dutch oven, with the lid on, into your oven. Preheat the oven to 450°F (232°C).
  6. Once the oven is preheated, carefully remove the hot Dutch oven from the oven.
  7. Gently scrape the dough onto a piece of parchment paper. Shape it into a rough round loaf.
  8. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven.
  9. Pour the 1/4 cup of boiling water into the bottom of the Dutch oven, next to the dough, to create steam. Immediately cover with the lid.
  10. Bake covered for 30 minutes.
  11. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep brown and firm.
  12. Carefully remove the bread from the Dutch oven and parchment paper. Cool completely on a wire rack before slicing to achieve the best texture.

Notes

  • For a deeper, more authentic color, you can substitute 1 tablespoon of the bread flour with dark rye flour or add 1 teaspoon of instant coffee granules to the wet ingredients.
  • This bread benefits greatly from cooling completely. Slicing while warm results in a gummy texture.
  • If you prefer a slightly tangier flavor, use 1/2 cup of active sourdough starter instead of 1/2 cup of the bread flour and reduce the yeast slightly.

Nutrition

Find it online: https://hearthbite.com/dutch-oven-pumpernickel-bread-recipe/