PUMPERNICKEL RYE BREAD
This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.
Provided by Rodney
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g
DANISH PUMPERNICKEL RYE BREAD
Make and share this Danish Pumpernickel Rye Bread recipe from Food.com.
Provided by Jhiversen
Categories Yeast Breads
Time 3h15m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Heat water and beer until luke warm,.
- Dissolve yeast in liquid.
- Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
- Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
- Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
- Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
- Cover and let rise for 60 minutes.
- Bake for 75 minutes at 350 F (175 C).
Nutrition Facts : Calories 2921, Fat 30.4, SaturatedFat 3.1, Sodium 10550.6, Carbohydrate 565.7, Fiber 34.3, Sugar 49.3, Protein 78.9
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 :
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