REAL PUMPERNICKEL BREAD RECIPES
CLASSIC PUMPERNICKEL BREAD RECIPE - FOOD.COM
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.
Total Time 2 hours 35 minutes
Prep Time 2 hours
Cook Time 35 minutes
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.
Nutrition Facts : Calories 1602.6, FatContent 18.6, SaturatedFatContent 4.4, CholesterolContent 0, SodiumContent 5282, CarbohydrateContent 323.8, FiberContent 27, SugarContent 53, ProteinContent 40.2
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
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PUMPERNICKEL BREAD II RECIPE | ALLRECIPES
This may not be New York Pumpernickel, but it is the one we use at home.
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Reviews 4.1
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Category Bread, Yeast Bread Recipes, Whole Grain Bread Recipes, Rye Bread
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Reviews 4.1
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- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
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"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!"
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