Lactose Free Vegan Pumpernickel
Total time3 hr 25 min
Prep time25 min
Cook time1 hr
4.6(6)
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Learn more →Ingredients
12 servings
For the dough
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp molasses
- 1 tbsp caraway seeds
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant coffee or espresso powder
- 1 ½ tsp fine salt
- 2 tbsp olive oil
- 1 ½ cups dark rye flour
- 1 cup bread flour
For the glaze
- 1 tbsp water
- 1 tsp molasses
Instructions
- 1
Combine the warm water, yeast, and 2 tbsp molasses in a large mixing bowl. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the caraway seeds, cocoa powder, instant coffee, salt, and olive oil to the yeast mixture and stir until combined.
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