CLASSIC PUMPERNICKEL BREAD
This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
- In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
- Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
- Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
- Knead the dough for 5 minutes.
- Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
- Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
- Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
- Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
- Remove from baking sheet and cool on a rack before slicing.
SUPER-GOOD PUMPERNICKEL BREAD
Posted Per Board Request. Recipe from Fleischmann's Bake-it-Easy Yeast Book. This is a very tasty Pumpernickel recipe. Makes 3 nice round loaves. I've made it for years, and it turns out good every time. Enjoy! (Prep. time includes kneading, resting, and rising times)
Provided by Laudee
Categories Yeast Breads
Time 4h5m
Yield 3 round loaves
Number Of Ingredients 12
Steps:
- Combine white and rye flours.
- In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
- Combine water, molasses, chocolate, and margarine in a saucepan.
- Heat over low heat until liquids are very warm (120°F- 130°F).
- Margarine and chocolate do not need to melt.
- Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add potatoes and 1 cup flour mixture.
- Beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
- Turn out onto lightly floured board; cover and let rest 15 minutes.
- Then, knead until smooth and elastic, about 15 minutes.
- Place in greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; let rise again 30 minutes.
- Punch dough down; turn out onto lightly floured board.
- Divide into 3 equal pieces.
- Shape into round balls.
- Place in 3 greased 8 or 9 inch round cake pans.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
- Bake at 350°F, about 50 minutes, or until done.
- Remove from pans and cool on wire racks.
Nutrition Facts : Calories 2226.8, Fat 22.2, SaturatedFat 8.4, Cholesterol 2.8, Sodium 5217.7, Carbohydrate 455.1, Fiber 37, Sugar 23.4, Protein 62.1
PUMPERNICKEL QUICK BREAD
This is wonderful slathered with butter...and what an aroma fills the air when this bread is baking.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 9x5 inch loaf bread
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease 1 9" x 5" loaf pan.
- In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
- In a small bowl, beat eggs, molasses, milk and oil.
- Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
- Pour batter into prepared loaf pan.
- Sprinkle with sesame seeds.
- Bake 50-60 minu8tes, or until loaf tests done.
- Remove bread from pan, cool on wire rack.
Nutrition Facts : Calories 1809.5, Fat 78.7, SaturatedFat 15.4, Cholesterol 448.6, Sodium 1644.4, Carbohydrate 245.5, Fiber 27.6, Sugar 49.2, Protein 42.4
PUMPERNICKEL BREAD
A sandwich is all about the bread! One of my favorites is pastrami with brown mustard and sprouts on this pumpernickel. Please note: While not traditional, I find that potato flakes make most breads softer, chewier and less crumbly. Also, rye flour makes dough sticky, so be careful not to add more flour than the recipe states.
Provided by May M
Categories Yeast Breads
Time 3h30m
Yield 1 1.5 lb loaf
Number Of Ingredients 12
Steps:
- Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust -OR- do the following.
- Select Basic cycle and leave dough in the machine through the FIRST RISE.
- When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan's rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf.
- Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.
Nutrition Facts : Calories 2068, Fat 29.1, SaturatedFat 4.2, Sodium 3569.3, Carbohydrate 416.1, Fiber 42.5, Sugar 65, Protein 53.1
PUMPERNICKEL BREAD II
This may not be New York Pumpernickel, but it is the one we use at home.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 15
Number Of Ingredients 10
Steps:
- Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
- Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
HOMEMADE PUMPERNICKEL BREAD
"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"
Provided by Taste of Home
Time 45m
Yield 1 mini loaf (4 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
Nutrition Facts :
BREAD MACHINE PUMPERNICKEL BREAD
This is a hearty, good-tasting bread. Just put all the ingredients in the bread machine and walk away.
Provided by Ann Davis
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h55m
Yield 12
Number Of Ingredients 11
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 22.4 g, Fat 2.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 295.3 mg, Sugar 5.2 g
PUMPERNICKEL BREAD
Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 6h35m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
- In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
- When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
- Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.
SOFT PUMPERNICKEL BREAD (ABM)
Just found this on the internet and can't wait to try it. The poster said that it reminds her of the bread at the Outback Steakhouse and that it has a great flavor and soft texture. Uses a combination of three flours. Cook time is according to your bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add ingredients to bread machine in order as per your manufacturer's directions.
- Select dough setting.
- Place in greased loaf pan, cover and let rise for 30 minutes.
- Bake at 375° for 25 to 30 minutes.
- Remove from pan and let cool on wire rack.
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