Ingredients
For the Rye Dough:
- 1 envelope (1/4-ounce) dry yeast
- 1 tablespoon sugar
- 3 tablespoons melted butter
- 1 egg
- 1 cup warm milk (about 110 degrees F.)
- 2 teaspoons salt
- 1 cup rye flour
- 2 1/2 cups bleached all-purpose flour
- 1 teaspoon vegetable oil
For the Pumpernickel:
- 2 teaspoons active dry yeast
- 1 cup warm water (110 degrees F.)
- 1 tablespoon butter, melted
- 1 teaspoon sugar
- 6 tablespoons dark molasses
- 2 tablespoons finely chopped semi-sweet chocolate, melted
- 1 tablespoon caraway seeds
- 1/2 cup cooked mashed potatoes
- 2 cups rye flour
- 1/2 cup whole wheat flour
- 1/4 cup yellow cornmeal
- Flour for dusting
- 1 large egg, beaten
Directions
For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.
For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.
Preheat the oven to 350 degrees F.
Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.
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By girly4u373
on June 26, 2011
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The rye portion of this recipe is wonderful. It responds well and provides a firm dough that is easy to press out into a rectangle. I put the caraway seeds in my rye dough mix rather than the pumpernickel dough. The total bread is absolutely delightful and the taste is phenomenal. The next time I make this, I will alter the pumpernickel recipe by using 1/4 cup less warm water and only 4 tablespoons of dark molasses. I think this will make the pumpernickel firmer and easier to work.
By g8keeper22_13077539
Astoria, 72
on August 16, 2010
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The rye portion of the recipe came together perfectly. I had to add A LOT of extra flour for the pumpernickel portion to come together. I kept adding 1 tbls. rye and whole wheat flour until the dough came together. It took about 6 doses before it was workable.
The bread rose without a problem. it was still a bit too chewy for my taste after it came out of the oven, but the taste was pretty good.
By hope037_5305138
Orange, CA
on May 20, 2010
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This made one very large loaf that looked and tasted very nice. As the other poster said, you do need to add more flour to the pumperknickel portion so the dough will pull away from the bowl. I wrapped the pumperknickel layer outside of the rye layer because I like the look better. Baked it at 400 for 30 minutes as the other guy said. The loaf came out darn near perfect. I can see where one might get a soft center (if the dough was too sticky. My family is impressed. I'm impressed by my first effort at a marble rye! And this was so easy (no hand kneading that I'll be sure to make this often!
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