CLASSIC PUMPERNICKEL BREAD
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.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
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.
PUMPERNICKEL-PRUNE BREAD (ABM)
Based on a recipe from BH&G's cookbook, Bread Machine Bounty. The default measures are for the 1 pound loaf, and I've placed the 1 ½ pound measures in parentheses. My photo shows a 1 pound loaf. Cooktime reflects my Panasonic; your machine could make it in a lot less time! Tip: I always stir my flours before measuring; this seems to give me the most consistent results. I also check the dough during the kneading cycle to see if more liquid is necessary; for this bread, I added several tablespoons of extra water to get a nice elastic dough.
Provided by mersaydees
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Add ingredients to your bread machine in the order recommended by its manufacturer and use the basic bread cycle.
- Tip: I add the pitted prunes at the beep or when the manufacturer suggests adding chopped nuts, chips, etc.
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 BREAD
Make and share this Pumpernickel Bread recipe from Food.com.
Provided by capted
Categories Yeast Breads
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Load bread machine according to machine standards.
- Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.
Nutrition Facts : Calories 170.2, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.2, Sodium 300.4, Carbohydrate 32.7, Fiber 2.8, Sugar 6.6, Protein 4.2
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 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
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