RECIPE FOR PUMPERNICKEL BREAD RECIPES

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

Ingredients

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

CLASSIC PUMPERNICKEL BREAD RECIPE - FOOD.COM

Classic Pumpernickel Bread Recipe - Food.com image

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

Ingredients

1 1/2 cups warm water, divided (105 to 115 degrees F.)
3 (1/4 ounce) packages active dry yeast
2 teaspoons sugar
1/2 cup molasses
1 1/2 tablespoons kosher salt
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
2 3/4 cups rye flour
3 cups unbleached all-purpose flour (approx.)
cornmeal

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

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