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 :
PUMPERNICKEL BREAD II
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
Time 2h30m
Yield 15
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, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
PUMPERNICKEL BREAD
This recipe is adapted for the bread machine so it is simple and quick to make.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 1 loaf (2-1/4 pounds, 12 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Shape into an 8-in. round loaf. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.
PUMPERNICKEL BREAD
Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 6h35m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
- In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
- When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
- Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.
PUMPERNICKEL QUICK BREAD
This is wonderful slathered with butter...and what an aroma fills the air when this bread is baking.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 9x5 inch loaf bread
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease 1 9" x 5" loaf pan.
- In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
- In a small bowl, beat eggs, molasses, milk and oil.
- Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
- Pour batter into prepared loaf pan.
- Sprinkle with sesame seeds.
- Bake 50-60 minu8tes, or until loaf tests done.
- Remove bread from pan, cool on wire rack.
Nutrition Facts : Calories 1809.5, Fat 78.7, SaturatedFat 15.4, Cholesterol 448.6, Sodium 1644.4, Carbohydrate 245.5, Fiber 27.6, Sugar 49.2, Protein 42.4
PUMPERNICKEL BREAD I
This recipe makes a loaf that is not the very heavy textured bread made from the book that comes with the bread machine.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the Light Crust or Whole Wheat settings. Start the machine.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 36.2 g, Cholesterol 2.4 mg, Fat 3.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 210.6 mg, Sugar 4.4 g
CROCK POT PUMPERNICKEL BREAD
Make and share this Crock Pot Pumpernickel Bread recipe from Food.com.
Provided by Dreamer in Ontario
Categories Quick Breads
Time 2h30m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 11
Steps:
- Stir sugar into warm water in large bowl and sprinkle yeast over top.
- Let stand for 10 minutes then stir to dissolve yeast.
- Add next 7 ingredients and beat on low to moisten.
- Beat on high for 2 minutes.
- Stir in second amount of rye flour.
- Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker.
- Place 5 paper towels between top of slow cooker and lid.
- Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.
- Do not lift lid for the first 1-3/4 hours cooking time.
- Cook on High for about 2 hours.
- Loosen sides with knife and turn out onto rack to cool.
- Cut into 14 slices.
Nutrition Facts : Calories 114.7, Fat 2.4, SaturatedFat 0.3, Sodium 168.6, Carbohydrate 20.9, Fiber 2.3, Sugar 2.1, Protein 2.9
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