Chia Seed Pumpernickel Bread

Chia Seed Pumpernickel Bread

Dense, dark rye bread with a malty tang and a crunch of chia seeds in every slice.

Total 4 hr Makes 14 slices Calories 158/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This pumpernickel loaf gets its deep color and earthy flavor from rye flour, cocoa powder, and molasses, while chia seeds add texture and a subtle nutty crunch. Slow fermentation builds a tangy depth reminiscent of traditional German pumpernickel, and the result is a sturdy loaf well suited to open-faced sandwiches, smoked fish, or a simple smear of butter.

Ingredients

  • 1 1/4 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup molasses
  • 2 tablespoons vegetable oil
  • 2 cups dark rye flour
  • 1 1/2 cups bread flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chia seeds
  • 2 tablespoons caraway seeds
  • 1 1/2 teaspoons salt
  • 1 tablespoon instant coffee granules
  • 1 tablespoon unsalted butter, melted, for brushing
  • 1 tablespoon chia seeds, for topping

Method

  1. In a large bowl, combine the warm water and yeast. Let stand until foamy, about 5 minutes.

  2. Whisk the molasses, vegetable oil, and instant coffee granules into the yeast mixture until dissolved.

  3. In a separate bowl, stir together the rye flour, bread flour, cocoa powder, chia seeds, caraway seeds, and salt.

  4. Add the dry ingredients to the yeast mixture and stir until a sticky, cohesive dough forms.

  5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking.

  6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  7. Punch down the dough and shape it into an oval loaf. Place on a parchment-lined baking sheet or into a greased 9x5-inch loaf pan.

  8. Cover loosely and let rise again until puffy and nearly doubled.

  9. Preheat the oven to 375°F.

  10. Brush the top of the loaf with melted butter and sprinkle with the remaining chia seeds.

  11. Bake until the loaf is firm, deeply browned, and sounds hollow when tapped on the bottom, 40 to 45 minutes.

  12. Transfer the loaf to a wire rack and cool completely before slicing, at least 1 hour.

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    Chia Seed Pumpernickel Bread

    This pumpernickel loaf gets its deep color and earthy flavor from rye flour, cocoa powder, and molasses, while chia seeds add texture and a subtle nutty crunch. Slow fermentation builds a tangy depth reminiscent of traditional German pumpernickel, and the result is a sturdy loaf well suited to open-faced sandwiches, smoked fish, or a simple smear of butter.

    4 hr 14 slices 158 cal

    Ingredients

    • 1 1/4 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/4 cup molasses
    • 2 tablespoons vegetable oil
    • 2 cups dark rye flour
    • 1 1/2 cups bread flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup chia seeds
    • 2 tablespoons caraway seeds
    • 1 1/2 teaspoons salt
    • 1 tablespoon instant coffee granules
    • 1 tablespoon unsalted butter, melted, for brushing
    • 1 tablespoon chia seeds, for topping

    Method

    1. 1

      In a large bowl, combine the warm water and yeast. Let stand until foamy, about 5 minutes.

    2. 2

      Whisk the molasses, vegetable oil, and instant coffee granules into the yeast mixture until dissolved.

    3. 3

      In a separate bowl, stir together the rye flour, bread flour, cocoa powder, chia seeds, caraway seeds, and salt.

    4. 4

      Add the dry ingredients to the yeast mixture and stir until a sticky, cohesive dough forms.

    5. 5

      Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking.

    6. 6

      Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    7. 7

      Punch down the dough and shape it into an oval loaf. Place on a parchment-lined baking sheet or into a greased 9x5-inch loaf pan.

    8. 8

      Cover loosely and let rise again until puffy and nearly doubled.

    9. 9

      Preheat the oven to 375°F.

    10. 10

      Brush the top of the loaf with melted butter and sprinkle with the remaining chia seeds.

    11. 11

      Bake until the loaf is firm, deeply browned, and sounds hollow when tapped on the bottom, 40 to 45 minutes.

    12. 12

      Transfer the loaf to a wire rack and cool completely before slicing, at least 1 hour.