If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe came about because of a kitchen disaster. I was trying to make Smitten Kitchen's Russian black bread, when a falling bottle of vinegar shattered the measuring cup I was proofing the yeast in, sending shards of glass all over the kitchen and warm yeasty water all over me. After cleaning up the mess, I needed to come up with an alternative in a hurry. I decided to adapt my favorite Irish soda bread recipe with pumpernickel flavors, and see what happened. It worked beautifully--this is a delicious, crusty, hearty loaf of bread, perfect for dipping into mushroom barley soup. —ieatthepeach
Makes 1 large round loaf
- 1 pint (2 cups) buttermilk
- 2 tablespoons molasses
- 2 cups whole wheat flour
- 1 1/2 cups light rye flour
- 1/4 cup cornmeal
- 1 tablespoon natural (unsweetened) cocoa powder
- 1 medium shallot, minced
- 1 tablespoon caraway seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into cubes
- Preheat oven to 425º F, and position a rack in the middle. Grease a baking sheet, or line it with parchment paper.
- In a measuring cup, whisk together buttermilk and molasses. Set aside.
- In a large mixing bowl, whisk together whole wheat flour, rye flour, cornmeal, cocoa powder, shallot, caraway seeds, baking soda, and salt. Add butter and use a pastry cutter, a pair of forks, or your fingertips to mix the butter into the dry ingredients until it’s completely incorporated and crumbly. Add buttermilk-molasses mixture and mix just until a sticky dough comes together.
- Turn the dough out onto the baking sheet, and use lightly damp hands to form it into a round. Use a sharp knife to cut an X in the top of the loaf. Bake for 45-50 minutes, or until the bread is browned on top and a toothpick inserted in the middle comes out clean. Remove the bread from the oven and let cool for about 15 minutes before transferring to a cutting board.
- Slice the bread and serve warm; once it’s cooled, toast slices before serving. Leftover bread can be wrapped in plastic wrap, then in aluminum foil, and frozen for up to 3 months. You can toast slices of bread straight from the freezer.
- This recipe was entered in the contest for Your Best Mash-Up Recipe