No Knead Pumpernickel Bread
For the overnight method, switch to COOL water and let the dough rest overnight on the counter top for at least 8 hours. ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING! - Jenny Jones
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 4 hours, 20 minutes
Makes: One loaf
Ingredients:
- 1 1/2 cups bread flour or all purpose flour
- 1 cup whole wheat flour
- 1/2 cup dark rye flour
- 1 1/2 Tablespoons powdered cocoa
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup coffee (I use 2 tsp. instant coffee with I cup hot water)
- 1/2 cup water
- 2 Tablespoons molasses
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flours, cocoa, yeast and salt in a large bowl.
- Combine coffee, water and molasses in a small bowl or measuring cup. Bring to 130° F.
- Add the coffee mixture to the flour mixture and stir until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours, place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
- Meantime place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After 35 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, reduce oven to 400. Remove lid and leave, uncovered, to bake 8- 10 more minutes.
Hello Jenny
I have made several of your breads and they have all worked perfectly and your cinnamon buns are incredible. I want to try the pumpernickel the overnight way. Does that mean I do not warm the coffee/water/molasses? Is it harder to mix in the molasses if coffee/water is cool? Thank you for your help.
Your liquids need to be cool but I would stir the mixture really well before adding because the molasses will sink to the bottom.
Hi Jenny, I don’t have a Dutch oven or cast iron pot. Is there another way to bake this loaf? Thank you!
Please see the FAQs.
When it comes to the 1 cup of coffee…Do you mean coffee already made or the grounds of 1 cup of coffee?
It’s one cup of already made coffee but I will clarify this in the recipe.
Hello Jenny,
I want to try making your no knead, pumpernickel bread. What kind of molasses do you use? I’m looking in my supermarket, and they have dark, light, blackstrap, etc. I don’t want a bitter loaf, so is there one that may be a little sweeter?
Thank you,
Alexis from NJ
PS……..I am a super fan of many of your recipes.
I use Grandma’s Original Molasses, which I see in most grocery stores. It’s sweet tasting.
Hi Jennifer, I use coffee brewed in our percolator. Many mornings I have a cup of coffee left over and keep it for the dough.
Hi Rena ~ What did you use for coffee?? I’m assuming there is water in it,to make a cup,not just coffee grounds?
We love this bread. Bake the bread almost every second day. I just add a tsp of caraway seeds to it. Mix the dough in the evening, let it sit over night on the counter, after folding let it rise again and bake it. I bake the bread in a cast iron roaster, so I change the shape to a long loaf, makes it easier to cut. Glad that you posted this recipe.