This light-colored pumpernickel bread delivers the robust flavor of an everything bagel. It’s great toasted for breakfast with a schmear of cream cheese and also makes the best ham and cheese sandwiches ever. Because rye flour doesn’t need much kneading, this pumpernickel bread recipe comes together quickly — and that means less time between starting this recipe and eating delicious, flavorful bread.
To make the dough: Weigh 2 cups (240g) of the all-purpose flour into a large bowl, or measure it by gently spooning it into a cup, then sweeping off any excess; set aside the remaining 2 tablespoons (16g) to use as needed while kneading your dough.
Add all the other ingredients to the bowl and stir using a flexible spatula or bowl scraper until the dough comes together. Mix using a folding motion until everything is moistened and the dough forms a ball in your bowl. The dough will feel dense and slightly sticky.
Allow the dough to rest uncovered for 45 minutes, until puffy.
Using oiled hands, knead the dough for about 3 minutes, using the reserved flour as needed. The dough won’t change much and will still be sticky after kneading. You'll see the dough become slightly more elastic (you’re just giving the gluten a little help forming) — time and fermentation will do the rest.
Place the dough in a greased bowl, uncovered, to rise until puffy, 45 minutes to 1 hour.
To shape and bake: Line a baking sheet with parchment, or sprinkle with semolina.
Preheat your oven to 375°F.
Turn the dough out onto a lightly oiled surface, fold it over a few times, then pat it into a rough rectangle. Grab one short side and fold it halfway towards the center, then fold the other short side over it, as if you were folding a business letter. Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 8" long.
Place the loaf on the prepared baking sheet. Brush the top and sides of the loaf with water, sprinkle with Everything Bagel Topping or poppy seeds, gently rolling the loaf to get some of the topping on the sides.
Let the dough rise, uncovered, until the loaf has increased in size by about 1/3 and the indent left when gently pressed with a finger fills in slowly, about 20 to 55 minutes. While the loaf often rises very quickly, it will sometimes take long longer due to the natural enzyme variance in pumpernickel flour — if the dough hasn’t risen, give it extra time.
To score the loaf: Holding your knife or lame almost horizontal, make 6 to 8 very shallow diagonal slashes down the length of the loaf. Place immediately into the oven.
Bake the pumpernickel bread for 36 to 42 minutes, until the loaf is lightly browned and sounds hollow when thumped. The center should read 200°F or higher when measured with a digital thermometer. Remove from the oven and transfer the bread to a rack to cool completely before slicing.
Storage information: Let the pumpernickel bread cool completely, then wrap and store it for 5 days on the counter, or up to 2 months in the freezer.
