Pumpernickel-Onion Loaf

I really enjoy this bread. This loaf is full of flavor. It’s great for sandwiches, garlic bread, or just cutting off hunks to eat by itself. As I mentioned in Light Pumpernickel Bread- Double Loaf!, I leave out any coloring so the loaf will be lighter than the traditional idea of pumpernickel.

Other than the usual addition of turmeric to everything, I tried some wheat bran in this recipe today. If you’d like to try it too, just sub out 1/4 cup of the unbleached all purpose flour for 1/4 cup of wheat bran. I enjoy the texture that wheat bran adds, plus I just felt like experimenting. Also, I only had onion powder not minced onion, so I lessened the amount to a tablespoon plus one teaspoon.

As you’ll see in the pictures, my loaf is wide and relatively flat. I intentionally shaped it that way. I have made this bread in the past where I’ve shaped it a bit shorter and it’s domed up a bit more. It’s not going to be overly puffy no matter how you shape it though.

Handling the super sticky dough is the hardest part of this recipe. Otherwise, you just need time to allow for the two long rises. And honestly, with a two hour rise, you could still pop out to the store and be back in time for the next step.

Happy baking, friends!

Yield: 1 loaf

Pumpernickel-Onion Loaf

  • 1 cup pumpernickel flour
  • 2 1/4 cups unbleached all purpose flour
  • 1/4 cup potato flour
  • 2 tablespoons brown sugar
  • 2 tablespoons minced dry onions
  • 1 1/2 teaspoon salt
  • 1/4 -1/2 teaspoon turmeric powder (optional)
  • 1 tablespoon sesame seeds (optional)
  • 2 teaspoons active dry yeast
  • 1 1/2 cups water

Gather together all of your ingredients. Measure out the water, mix in the active yeast and set aside.

In a large mixing bowl or the bowl of your stand mixer, combine all the dry ingredients. Add the water/yeast mixture and mix until cohesive. Cover and allow the dough to rest for 30 minutes.

After the rest, knead the dough until it is elastic but still sticky, about 5 to 10 minutes. Put dough in a lightly greased bowl, cover, and let rise for 1 to 2 hours.

Turn the dough out onto a lightly oiled surface and shape into an oval. I usually turn out my dough on a cutting board, then transfer to a lightly oiled cookie sheet to shape.  Cover and allow to rise until almost doubled, another 1 1/2 to 2 hours.

Towards the end of the rising time, preheat your oven to 425° F.

Brush with water and sprinkle with seeds of your choice. I put my seeds in the bread, so I only brush with water. Slash loaf diagonally in several places.

Bake in the preheated oven for 18 to 22 minutes. Bread should have a hollow sound when thumped on the bottom when done. Remove from the oven and place on a wire rack to cool.

After the 30 minute rest
Before and after the first 2 hour rise
Shaped and ready for the second rise.
Just out of the oven. This loaf stayed flatter because of how I shaped it.

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