Pumpernickel Beer Bread

Savory and moist, made with dark stout beer, this Pumpernickel Beer Bread is going to be a hit with your friends and family this St. Patricks Day!

Pumpernickel Beer Bread

Prep Time

1 hour

Cook Time

30 minutes

Serves

8 people

Savory and moist, made with dark stout beer, this Pumpernickel Beer Bread is going to be a hit with your friends and family this St. Patricks Day!

This recipe is a mashup. While pumpernickel bread is German in cultural ancestry, where it’s known for being heavy and slightly sweet, this recipe, featuring warm stout beer, makes it perfect for celebrating St. Pat’s.

 

Recipe and photos by Christopher Mohs, recipe developer and founder of Pumpernickel&Rye. This recipe also appears in Mohs’ latest cookbook Quick & Easy Breads.

Ingredients

  • 1 cup warm Dark Stout Beer
  • 1/4 ounce (2 1/4 teaspoon) fast acting yeast
  • 4 tablespoons molasses
  • 1/2 teaspoon salt
  • 1/2 cup whole wheat flour
  • 1 cup dark rye flour
  • 1 1/2 cups bread flour
  • 2 tablespoons cocoa
  • 1/2 cup chopped pecans
  • 1/2 cup flax seed

Preparation

  • 1 In a small bowl, mix together the warmed stout beer, yeast, and molasses and set aside to begin activating the yeast. The yeast will begin to activate and foam after a few minutes. You want the yeast to really get going, about 5 minutes.
  • 2 In a stand mixer bowl, measure out bread flour, whole wheat flour, dark rye flour, cocoa powder, and salt, and mix together. Turn the mixer on low speed and pour in the water, yeast, and molasses mixture and continue mixing until the dough comes together.
  • 3 Once the dough has combined turn the mixer up to medium speed and allow the dough to knead for about 6-10 minutes. This will help build up the glutens. If your dough appears to be too wet and sticks to the walls of your mixing bowl, add more flour about 1 tbsp at a time.
  • 4 In the last few minutes of the kneading, add the flax seeds and chopped pecans. These will gradually incorporate into the dough.
  • 5 Next flour a cutting board or your counter and give the dough a couple final kneads by hand. Shape into a loaf and place onto either a baking sheet with a dusting of cornmeal or in a bread pan. Cover with a wet rag or plastic wrap and let rise for approximately 30-45 minutes (until doubled in size or more). Slash the bread with a sharp knife and bake at 425 degrees F for 25-30 minutes. Remove from oven and cool.

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