North Woods Inn Cheese Bread

A legendary recreation of the iconic dark, slightly sweet pumpernickel-style bread served warm at the famous North Woods Inn restaurants — dense, tender, and deeply flavored with molasses and cocoa, served alongside a generous crock of whipped butter. One of the most beloved bread basket experiences in restaurant history.

INGREDIENTS

• 2.5 cups bread flour
• 1 cup whole wheat flour
• 0.5 cups rye flour
• 2.25 teaspoons instant yeast (1 packet)
• 1.5 teaspoons salt
• 1 tablespoon granulated sugar
• 2 tablespoons brown sugar, packed
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon caraway seeds (optional but traditional)
• 0.25 cups molasses
• 2 tablespoons vegetable oil
• 1 cup warm water
• 0.5 cups warm coffee or additional warm water
• 1 tablespoon apple cider vinegar
• 1 cup shredded sharp cheddar cheese (for topping)
• 2 tablespoons unsalted butter, melted (for brushing)
• flaky sea salt, for finishing
• 1 cup unsalted butter, softened (for whipped butter)
• 2 tablespoons honey (for whipped butter)
• 0.5 teaspoons cinnamon (for whipped butter)
• pinch of salt (for whipped butter)

STEPS

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, whole wheat flour, rye flour, yeast, salt, granulated sugar, brown sugar, cocoa powder, and caraway seeds if using. Stir to combine. Add the molasses, vegetable oil, warm water, warm coffee, and apple cider vinegar. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 8–10 minutes until the dough is smooth and elastic. It will be slightly stickier and denser than a standard white bread dough due to the rye and whole wheat flours — this is correct.
2. First rise: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 1.5–2 hours until doubled in size. Whole wheat and rye doughs rise more slowly than pure white flour doughs — be patient and allow the full rise time for the best flavor and texture.
3. Shape the loaves: Punch down the risen dough and divide into two equal portions. Shape each into a smooth, tight oval or round loaf. Place on parchment-lined baking sheets or in greased loaf pans.
4. Second rise: Cover loosely with plastic wrap and let rise in a warm place for 45–60 minutes until noticeably puffed.
5. Make the whipped butter: Beat the softened butter, honey, cinnamon, and pinch of salt together with a hand mixer or stand mixer on medium-high for 3–4 minutes until pale, light, and fluffy. Transfer to a small serving crock or bowl and refrigerate until needed. Remove from the refrigerator 15 minutes before serving to soften slightly.
6. Top and bake: Preheat your oven to 375°F (190°C). Brush the top of each risen loaf generously with melted butter. Scatter the shredded cheddar generously over the top of each loaf, pressing gently so it adheres. Sprinkle lightly with flaky sea salt. Bake for 30–35 minutes until the loaves are deeply dark brown, the cheese on top is golden and bubbling, and a toothpick or skewer inserted into the center comes out clean. The dark color from the molasses and cocoa is intentional and correct — do not underbake thinking the color means it is burnt.
7. Cool slightly and serve: Let the loaves cool on a wire rack for 15 minutes before slicing. Serve warm with generous crocks of the honey cinnamon whipped butter alongside.

NOTES Tips: The combination of molasses, cocoa powder, and coffee is what gives this bread its signature dark color, subtle bittersweet depth, and the faintly sweet, complex flavor that has made the North Woods Inn bread so legendary for decades. Do not substitute or reduce any of these three ingredients. Warm coffee rather than plain water enhances the cocoa and molasses flavors dramatically — use strong brewed coffee for the best result. The apple cider vinegar is a small but important addition — it mimics the slight tang of a sourdough starter and gives the bread a more complex, developed flavor. Rye flour can be found at most grocery stores and is worth seeking out — it is the backbone of the bread’s dense, hearty texture. This bread is best served warm, sliced thick, and eaten generously spread with the honey cinnamon whipped butter. Keeps wrapped at room temperature for up to 3 days and toasts beautifully the next morning with more whipped butter.