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 ======================================================= R. S. (Bob) Heuman <[email protected]> Copyright retained. My opinions - no one else's... If this is illegal where you are, do not read it! Candian Anti-Spam Legislation applies. Retention of this message in violation of Canadian Privacy Laws will be prosecuted. ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! 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