NEW YORK PUMPERNICKEL BREAD RECIPE RECIPES
PUMPERNICKEL BREAD II RECIPE | ALLRECIPES
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
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 9 -1/2x5 inch loaf (2 pounds)
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, CarbohydrateContent 40.9 g, CholesterolContent 2.6 mg, FatContent 3.5 g, FiberContent 3 g, ProteinContent 6.3 g, SaturatedFatContent 0.9 g, SodiumContent 225.6 mg, SugarContent 7.1 g
PUMPERNICKEL BREAD RECIPE - ANNA PAINTER | FOOD & WINE
Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread. Slideshow: More Bread and Biscuit Recipes
Provided by Anna Painter
Categories Pumpernickel Bread
Total Time 3 hours 0 minutes
Yield One 10-inch loaf
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt.
- In a microwave-safe bowl, warm 3/4 cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 1/4 cups of milk. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. (The dough will look greasy.) Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes.
- Lightly butter a 10-by-5-inch loaf pan. On a lightly floured work surface, pat the dough into a 10-inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.
- Preheat the oven to 375°. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer.
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