PUMPERNICKEL COCKTAIL BREAD RECIPES RECIPES

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BITTERSWEET PUMPERNICKEL BREAD RECIPE | ALLRECIPES



Bittersweet Pumpernickel Bread Recipe | Allrecipes image

This is my own version of brown bread, and it is very wholesome. Its deep brown color is attributed to the molasses, cocoa powder, and wheat germ in it. Enjoy with lots of apple butter or cream cheese if desired.

Provided by Sweettoothgirl

Categories     Bread    Yeast Bread Recipes    Whole Grain Bread Recipes    Wheat Bread

Total Time 3 hours 25 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 2 small loaves

Number Of Ingredients 16

1?½ cups warm water
2 tablespoons white vinegar
2 teaspoons apple butter
2 tablespoons molasses
3 tablespoons brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon ground coffee beans
1?½ teaspoons salt
2 tablespoons butter, melted
1 tablespoon wheat germ
½ teaspoon fennel seed
2?¼ teaspoons active dry yeast
1 cup whole wheat flour
4?½ cups all-purpose flour
cooking spray
3 tablespoons cornmeal, or as needed, divided

Steps:

  • Combine water, vinegar, apple butter, molasses, brown sugar, cocoa powder, coffee, salt, butter, wheat germ, fennel seed, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Add whole wheat flour; mix to combine. Add all-purpose flour, 1 cup at time, mixing on medium-high speed after each addition. Knead until fully incorporated and the dough forms a ball, about 4 minutes.
  • Grease a large bowl with cooking spray. Place the dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet. Divide the dough into 2 portions. Tuck the edges underneath each dough ball to form tight loaves. Place loaves on the baking sheet; let rise until doubled in volume, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a large pizza stone in the oven.
  • Sprinkle 2 tablespoons cornmeal onto a bread paddle. Transfer 1 loaf carefully onto the bread paddle. Gently jiggle the loaf while sliding it onto 1 side of the hot pizza stone. Dust the bread paddle with the remaining cornmeal and repeat to transfer the second loaf.
  • Bake in the preheated oven for 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C). Continue baking until top is golden brown, about 30 minutes more. Slide the bread paddle underneath each loaf, 1 at a time. Transfer to a cutting board and gently tap the bottom; if it sounds hollow, the bread is done. Set loaves on their sides; let cool for at least 20 minutes.

Nutrition Facts : Calories 261.6 calories, CarbohydrateContent 52.3 g, CholesterolContent 5.1 mg, FatContent 2.9 g, FiberContent 3.3 g, ProteinContent 7.1 g, SaturatedFatContent 1.4 g, SodiumContent 310 mg, SugarContent 5.7 g

PUMPERNICKEL BREAD II RECIPE | ALLRECIPES



Pumpernickel Bread II Recipe | Allrecipes image

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

2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3?¼ cups bread flour
1?? cups rye flour
½ cup cornmeal
1?? teaspoons salt
2?? teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2?? tablespoons brown sugar

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

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