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 :
BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF
this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy
Provided by andypandy
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients into your bread maker according to manufacture.
- Select type to a light crust.
- Press start.
- Remembering to check while starting to knead.
- If mixture is too dry add a tablespoon warm water at a time.
- If mixture is too wet add flour again a little at a time.
- Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
- This goes for all types of breads when kneading.
- This recipe makes a one and half pound loaf size.
BEST EVER PUMPERNICKEL LOAF
I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.
Provided by AFLYNN6
Categories Yeast Bread
Time 2h40m
Yield 10
Number Of Ingredients 11
Steps:
- Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
- Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
- Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
- Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
- Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 157 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 238.6 mg, Sugar 4.8 g
BEST EVER PUMPERNICKEL LOAF
I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.
Provided by AFLYNN6
Categories Yeast Bread
Time 2h40m
Yield 10
Number Of Ingredients 11
Steps:
- Stir warm water, molasses, and yeast together in the bowl of a stand mixer. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Add canola oil.
- Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
- Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
- Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
- Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 157 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 238.6 mg, Sugar 4.8 g
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