You can use caramel coloring to make the bread darker. King Arthur sells it. Make your own if you'd like...there are recipes online, but be careful..it involves almost burning hot sugar. At any rate it's all natural and I've used it in Pumpernickel bread plenty of times. Too much cocoa or coffee will overpower the ryeflavor.
Sent from my iPad On Sep 21, 2012, at 12:15 PM, RsH <rsh_...@rogers.com> wrote: > If you want the bread to be a darker black, use MORE coffee and MORE > cocoa powder, as that is where the black colour comes from. There is no > known food dye or food colour that will produce a black colour, so that > is NOT a way to get black, unless you mix the available food dyes, and I > would not do that. > > Anyway, three fairly good recipes follow... and you will see that in the > main they are all very similar. Proportions of the various flours used > vary, however, so you can easily see that you can change the proportions > around yourself as well. That will NOT change the colour of the final > bread. The colouring agents do that, and they are the cocoa powder and > the instant coffee granules in these recipes. Leave those out and the > bread will look more like a whole wheat bread colour. > > FWIW > RsH > > http://www.robertsplace.ca/recipes/pumpernickel.htm > > Home Made Pumpernickel Bread > > A fine recipe for a good, wholesome bread. You can make this in your > bread-maker, but only on the dough cycle - be sure to put the liquid > ingredients into the pan first and follow method below for final baking. > Makes two loaves or sixteen large rolls. > > Pumpernickel Bread Recipe > > INGREDIENTS: > 1+1/3 cups water (335ml) > 1/4 cup vegetable oil (60ml) > 1/2 tsp salt (3ml) > 2 tbsp white sugar (60 ml) > 1 tsp instant coffee (5ml) > 2 eggs > 1/3 cup molasses (80gm) > 2 tbsp cocoa powder (60ml) > 2 cups white flour (284gm) > 1 cup whole wheat flour (142gm) > 1 cup rye flour (142gm) > 2 tsp dried yeast (10ml) > > METHOD: > > Place water in large mixing bowl and add sugar, yeast and salt. > > When mixture has started to bubble, add eggs, molasses, oil and > gradually add in flour, cocoa and coffee, mixing well, first with a > large metal spoon and then using fingers. > > Mix and knead really well. > > Do not add too much flour while kneading, as the dough will bind to > itself quite well once you get going. > > Knead until smooth and sticky, but not sticky enough to cling to > surface. > > Place in warm, greased bowl and cover. > > Allow to rise for two hours or until doubled in volume. > > Then punch down dough and knead lightly. > > Make into 2 loaves or buns and place on greased trays. > > Brush with egg wash or milk, if desired and allow to rise for at least > one more hour. > > Bake at 375°F or 190°C for 25 minutes. > > The bread should make a hollow knocking sound when tapped on the > underside, when it is baked. > > Brush with melted butter when removing from the oven if you did not use > egg wash and allow to cool on baking rack. > > Another recipe is as follows. > > http://www.mennonitegirlscancook.ca/2011/06/pumpernickel-bread-and-spinach-dip.html > > Note: No instant coffee, so not as dark a colour... but as before, you > can add some instant coffee to make it darker. No flavour from that > instant coffee as long as you don't overdo it. > > Ingredients: > > 1 1/2 cups warm water > 1/4 cup oil > 1/3 cup molasses > 2 eggs, beaten > 2 tablespoons instant yeast > 1 teaspoon salt > 1 tbsp sugar > 2 tablespoons cocoa powder > 2 tablespoons caraway seed..optional > 1 cup whole wheat flour > 1 cup rye flour > Approx 3 cups white flour > > Pour water, beaten eggs, molasses, oil, sugar, and salt in mixing > bowl and mix well. > Stir in rye flour, whole wheat flour, and yeast. Add white flour 1 > cup at a time and knead till smooth and slightly sticky but not sticky > enough to cling to the bowl. > Place in a greased bowl, cover and set in a warm place to rise. > Allow to rise till doubled, approx 2 hours. > Punch down the dough and form into 2 round loaves and place them on > a large greased cookie sheet. > Let rise for 30 minutes and bake at 375º for 35 minutes. > If you want a chewier crust brush the bread with water the last 10 > minutes of baking. > > And a third recipe, so you can see the similarities and the differences. > > http://www.robinhood.ca/recipe-details.aspx?rid=3320 > > Ingredients: > > LARGE LOAF (1 1/2 lb/3 cup or 2lb/4 cup machine) > 1 1/4 cups (300 mL) water > 2 tbsp (30 mL) butter or margarine > 2 tbsp (30 mL) molasses > 1 1/2 cups (375 mL) ROBIN HOOD Best For Bread Homestyle White Flour > 1 cup (250 mL) ROBIN HOOD Best For Bread Rye Bread Flour > 1/2 cup (125 mL) ROBIN HOOD Best For Bread Whole Wheat Flour > 1/4 cup (50 mL) PURITY® Cornmeal > 1 1/2 tbsp (20 mL) sugar > 2 tbsp (30 mL) cocoa powder > 1 1/2 tsp (7 mL) salt > 2 1/2 tsp (12 mL) bread machine yeast > > Directions: > > 1. SELECT loaf size. > 2. ADD ingredients to machine according to manufacturer’s directions. > 3. SELECT Whole Wheat, Rapid or Regular cycle. > > Feel free to combine/modify the above 3 recipes and thus make up your > own. > > --------------------------------------------------- > > For years, I have been looking for a good Pumpernickel recipe. I like a > > nice black pump. like those I buy in the store BAKERY not the bread isle. I > > have tried some recipes, but so far, none of them are what I am looking > > for--even if they have been tasty. > > > > So, can anyone help me out with a nice black pumpernickel recipe? Thank > > you in advance. > > Robin > [Non-text portions of this message have been removed] ------------------------------------ Yahoo! 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